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Category: Beverages

The Lavender Daisy

The Lavender Daisy

The Lavender Daisy

 

10 fresh blueberries (3 reserved for garnish), rinsed

½ tsp. fresh (or ¼ tsp. dried) lavender flowers

1 ounce fresh lemon juice

1½ ounces Bombay Sapphire Gin

Sparkling water

1 ounce honey syrup*

 

In a highball glass, muddle 7 blueberries with lavender blossoms and honey syrup. Add ice, fresh lemon juice, gin and top with sparkling water. Garnish with 3 blueberries. * Combine 1 cup local honey and 1 cup water in a saucepan over low heat and stir until honey dissolves. Cool and pour into a clean glass bottle. Refrigerate up to 2 weeks.

Lemon, Ginger, and Mint Sweet Iced Tea

Lemon, Ginger, and Mint Sweet Iced Tea

Lemon, Ginger, and Mint Sweet Iced Tea

 

5 cups water, divided

8 black tea bags

2 lemons, sliced, plus additional slices for garnishing

1/2 cup sugar

1/2 cup fresh mint leaves, plus additional mint for garnishing

1 T. sliced ginger

 

Bring 4 cups of water to a boil. Combine the tea bags and lemon in a large pitcher and pour the hot water over top. Steep for 30 minutes, then remove the tea bags and lemon.  While the tea steeps, make a simple syrup by combining one cup water, sugar, mint leaves, and sliced ginger in a small saucepan. Bring the mixture to a boil, stirring until the sugar dissolves and simmer for one minute. Remove from the heat. Steep for 15-20 minutes and strain simple syrup through a fine mesh sieve.3. Add the simple syrup to the tea, according to your sweetness preference, then refrigerate. Serve on ice with additional lemon wedges and fresh mint leaves.

Lime-Pineapple Soda

Lime-Pineapple Soda

Lime-Pineapple Soda

 

1 T. lime zest

3 T. lime juice

¼ cup simple syrup

2 cups pineapple juice

4½ cups lemon-lime soda

Garnish: lime slices

 

Add lime zest, lime juice, and simple syrup to a large pitcher. Pour pineapple juice into pitcher, and stir. Chill mixture 4 hours. Fill 6 glasses one-third full with ice; divide pineapple mixture among glasses. Top with soda; garnish with lime slices. Makes 6 servings.

Honeyed Orange Breeze

Honeyed Orange Breeze

Honeyed Orange Breeze

 

3 T. Tennessee honey whiskey

3 T. orange juice

1½ tsp orange flavored liqueur

Ice cubes

¼ cup ginger ale

Garnish: orange peel strip

 

Add whiskey, orange juice, orange liqueur, and ice to fill a cocktail shaker. Cover and

shake until chilled, about 30 seconds. Strain into an Old-Fashioned glass filled half full with ice. Top with ginger ale. Garnish, if desired.

Frosted Strawberry Lemonade

Frosted Strawberry Lemonade

Frosted Strawberry Lemonade

 

1½ quarts strawberry ice cream

1½ cups lemonade

 

Process 3 cups ice cream and ¾ cup lemonade in a blender until smooth. Pour into glasses. Repeat with remaining ice cream and lemonade. Serve immediately.

Sparkling Peach-Basil Lemonade

Sparkling Peach-Basil Lemonade

Sparkling Peach-Basil Lemonade

 

⅓ cup organic sugar

⅓ cup water

1 (0.5-oz) pkg fresh basil

2 cups sliced peaches

½ cup fresh lemon juice

2 cups ice cubes

2 (12-oz) bottles sparkling water

Garnishes: lemon slices, fresh basil (optional)

 

Combine sugar, water, and basil in a small saucepan over medium heat, stirring until combined. Bring to a boil, reduce heat, and simmer 5 minutes. Remove from heat; cool to room temperature, about 30 minutes. Strain. Blend peaches and lemon juice in a blender until smooth. Fill a large cocktail shaker with ice. Add half of peach mixture and half of cooled prepared syrup. Shake vigorously until very cold, about 30 seconds. Divide between 2 Old-Fashioned glasses, and top with sparkling water. Repeat process with remaining peach mixture and prepared syrup. Garnish, if desired.

Holiday Crantini

Holiday Crantini

Holiday Crantini

 

2 ounces White Cranberry Juice

1 ounce Vodka or Gin

1/2 ounce Triple Sec

 

Mix in a shaker with ice. Shake and pour. Garnish with dried cranberries.

Wassail

Wassail

Wassail

 

2 Granny Smith apples

12 to 15 whole cloves

8 C. apple cider

2 C. fresh orange juice

1/4 cup fresh lemon juice

4 cinnamon sticks

1/4 tsp. each ginger and nutmeg

1 T. honey or maple syrup

Brandy, whiskey, or dark rum (optional)

Garnishes: fresh cranberries, orange slices, apple slices

 

Poke cloves into the apples on all sides. Place in a large pot with all other ingredients except the alcohol and garnishes. Bring to a boil, lower heat and simmer for 35 to 45 minutes. Add a shot of alcohol to a mug (if desired) and ladle the wassail over the top. Garnish and enjoy!

Evergreen Holiday Mixed Drinks

Evergreen Holiday Mixed Drinks

~Spruce Tip Martini~

 

1 1/2 oz Verstovia Spruce Tip Vodka

1/2 oz Dry Vermouth

Flake of Sea Salt

 

Stir with ice, strain into glass and garnish with a lemon twist

 

 

~Salal Martinez~

 

1 oz Cold Tree Gin

1/2 oz  Salal Berry Liqueur

1/2 oz Sweet Vermouth

1 dash Portland Bitters Project Cacao Bitters

 

Stir with ice, strain into glass

 

 

~Huckleberry Gimlet~

 

1 oz Riverain Gin

1/2 oz Huckleberry Jam

1/2 oz Lime

 

Shake with ice, strain into glass

 

PBJ Smoothie for Two

PBJ Smoothie for Two

PBJ Smoothie for Two

 

1 ½ C. frozen berries (single types or a mix. Also can try mango or peach)

1 1/2 c low-fat Milk

1 banana

2 T peanut butter

2 T. Honey

1 Scoop Protein Powder, If desired.

 

Optional Toppings

granola

fresh strawberries

peanut butter drizzle

 

Place all ingredients in blender and combine until smooth.

Bloody Caesar with Maple-Fennel Bacon

Bloody Caesar with Maple-Fennel Bacon

Bloody Caesar with Maple-Fennel Bacon

 

8 c. Clamato juice

1 c. vodka

1 c. plus 2 T. fresh lemon juice (from about 3 lemons)

1/4 c. prepared horseradish, drained

1 T. Worcestershire sauce

Pepper

Celery salt, for serving

6 slices Maple-Fennel Bacon

 

In pitcher, combine Clamato juice, vodka, lemon juice, horseradish, and Worcestershire sauce. Season with pepper and celery salt. Spread some celery salt on a plate. Dip rims of 6 highball glasses in water and press into celery salt to coat. Add ice to glasses, then pour in vodka mixture. Top each glass with 1 slice Maple-Fennel Bacon.

 

Maple-Fennel Bacon

 

3 T. pure maple syrup

1 T. dark brown sugar

12 slices thick-cut bacon

2 tsp. fennel seeds, crushed

Freshly ground black pepper

 

Preheat the oven to 375 degrees F. Mix the maple syrup and dark brown sugar in a small bowl. Line a baking sheet with aluminum foil and set a rack on stop. Put the bacon on the rack leaving space between the strips. Brush with the maple syrup mixture and then sprinkle some fennel seeds on top.  Fennel is a strong spice so use it sparingly. Season with black pepper. Bake until brown and crisp, 20 to 25 minutes. Loosen the bacon from the rack and let it cool there 5 minutes before serving.

Foraged Wild Chai Masala  

Foraged Wild Chai Masala  

Foraged Wild Chai Masala

 

1 tsp. dried wild ginger rhizomes

1 / 8 tsp. dried sweet clover

1 / 4 tsp. dried spicebush berries

1 / 2 tsp. dried cow parsnip seeds

1 / 4 tsp. spruce tips (fresh or frozen)

2 dried juniper berries

1 cup water

1 T. loose black tea leaves or 1 tea bag unflavored black tea

1 / 2 cup milk

Honey, to taste

 

Combine the spices and water in a saucepan and bring the water to a boil. Reduce the heat, cover the pan, and simmer for 15 minutes. Remove the pan from the heat and add the tea. If you’re using a tea bag, cut it open and pour the tea leaves directly into the hot water. Stir to combine, cover, and let the mixture steep for 2 minutes. Add the milk and honey. (I like a tsp.; my husband prefers no sweetener. To each their own.) Return the mixture to the heat and bring it back to a boil. Remove from the heat and strain the liquid into a mug. The above makes 1 cup of wild masala chai . You can premix the herbs and spices and keep the mix on hand in a sealed jar so you won’t have to do the mixing each time you want a cup. This blend also makes a lovely spicy tea jelly or tea cocktail. NOTE: I don’t think garlic would work well in this recipe, but every other spice in this chapter does, even the pink peppercorns. If you have a favorite, start with that, then play with the combinations until you find your personal favorite.

Mocha Morning Blast Smoothie

Mocha Morning Blast Smoothie

Mocha Morning Blast Smoothie

 

1/2 cup (120 ml) canned coconut milk, chilled

1 /4 cup (60 ml) unsweetened pourable coconut milk, chilled

1/4 avocado, ripe, chilled (frozen chunk?)

1 T. (5 g) cocoa powder

1 T. (8 g) vanilla whey protein powder

1 tsp. instant coffee

18 drops chocolate-flavored liquid stevia

9 drops vanilla-flavored liquid stevia

 

Put it all in the blender. Run the blender, scraping the sides once or twice to make sure your cocoa powder and coffee crystals aren’t sticking there, until you’ve got a super-thick, smooth shake. Pom into a car cup and hit the streets. Dare yourself to feel deprived!

Iced Ginger Tea

Iced Ginger Tea

Iced Ginger Tea

 

1 small gingerroot, thinly sliced

4 C. water

1 bag green tea

1 lemon

 

Place sliced ginger and water in a saucepan and bring to a boil. Turn down and simmer for 1 minute. Remove from heat and add the tea bag. Allow to steep 5 minutes and then strain out the gingerroot and teabag. Add the juice of 1 lemon. Chill. Serve over ice sweetened as desired with sugar or honey.

Mango Turmeric Morning  Crush

Mango Turmeric Morning  Crush

Mango Turmeric Morning  Crush

 

1/2 frozen banana

1 cup (165 g) fresh or frozen mango chunks

1 cup (240 ml) coconut milk (from the can) or kefir

One 1/2-inch (12-mm) piece fresh ginger, peeled

1 tsp ground turmeric

Pinch of ground cinnamon (optional)

1 tsp honey or maple syrup (or to taste)

Lemongrass Lemonade

Lemongrass Lemonade

Lemongrass Lemonade

 

1 cup granulated sugar

2 stalks lemongrass, bruised lightly with the side of a knife and cut into 1/2-inch pieces

3 cups water

1 cup fresh lemon juice (from about 3 large lemons)

1/2 cup fresh lime juice (from about 2 limes)

Pinch salt

2 cups ice

1 lemon, thinly sliced

2 stalks lemongrass, cut into 4 swizzle sticks (optional)

 

In a small saucepan, combine the sugar, lemongrass pieces, and water and bring to a boil, stirring to dissolve the sugar. Lower the heat and simmer for 20 min. Remove the syrup from the heat; let it sit for about an hour. Strain it into a glass pitcher. Just before serving, add the lemon juice, lime juice, and salt. Stir well and add the ice. Serve in tall glasses with more ice. Garnish with the lemon slices and the lemongrass swizzle sticks.

Ginger Zinger

Ginger Zinger

Ginger Zinger

 

This is a terrific breakfast juice that will perk up your whole system.

 

2 apples, roughly chopped

2 ripe pears, roughly chopped

1-cm piece fresh root ginger, or to your personal taste

 

Juice all the ingredients following the instructions for normal juicing in your juicer manual.  Drink immediately, or chill an hour and then enjoy.

Pineapple Chili Margarita

Pineapple Chili Margarita

Pineapple Chili Margarita

 

1 1/2 ounces silver tequila

3/4 ounce premium triple sec

2 ounces pineapple juice

3/4 ounce freshly squeezed lime juice

1 dash hot sauce

Coarse salt and/or Tajin Seasoning, for optional rim

Pineapple wedge, for garnish

Lime wheel, for garnish

 

In a cocktail shaker, pour the tequila, triple sec, lime and pineapple juices, and hot sauce. Fill with ice.  Prepare the rim of the glass by rubbing a slice of lime along it, and dipping glass in coarse salt and/or Tajin Seasoning for extra spice, if desired.  Strain cocktail into the ice-filled glass.  Garnish with a pineapple wedge and lime wheel.

Three Cheese Quiche Stuffed Peppers

Three Cheese Quiche Stuffed Peppers

Three Cheese Quiche Stuffed Peppers

 

2 medium bell peppers sliced in half and seeds removed

4 large eggs

1/2 cup ricotta cheese

1/2 cup mozzarella shredded

1/2 cup parmesan cheese grated

1 tsp. garlic powder

1/4 tsp. dried parsley

1/4 cup baby spinach leaves

2 T. parmesan cheese to garnish

 

Heat oven to 375°F. Prepare the peppers by slicing them into four equal halves and removing the seeds. In a small food processor blend the three cheeses, eggs, garlic powder, and parsley. My food processor is smaller than I would like so I did this in two batches, half and half, and then combined both fillings. Pour the egg mixture into each pepper, filling just below the rim. Place a few baby spinach leaves on top and stir with a fork, pushing them under the egg. Cover with foil and bake for 35-45 minutes or until the egg is set. Sprinkle with Parmesan cheese and broil for 3-5 minutes or until the tops begin to brown.

Purple Lemonade

Purple Lemonade

Purple Lemonade

 

12 ounces black currants

1 ¾ C. sugar

Grated zest of 2 lemons

2 quarts plus 1 cup water

1 ¼ C. freshly squeezed lemon juice

 

Puree the currants in a food mill using the finest disc. If the puree has seeds, strain it through a fine mesh sieve to remove them. Combine the sugar, lemon zest, and 1 cup of the water in a small saucepan. Heat until the sugar dissolves. Remove from the heat and let cool. Stir in the lemon juice and strain through a fine mesh sieve. Stir together the currant puree, lemon mixture, and remaining 2 quarts of water in a large pitcher. Serve over ice. Makes about 3 quarts. For sparkling Purple Lemonade, substitute soda water for half of the second quantity of water.

Dandelion Lemonade

Dandelion Lemonade

Dandelion Lemonade

 

1 C. Dandelion Blossoms

3 C. Water

2 Lemons, zest and Juice

¾ C. Sugar

 

Pull Petals off dandelion and put in a bowl with 1 C. of water overnight.  The next day, strain into a pan and add remaining ingredients.  Stir while heating until sugar dissolves.  Bring to a boil, then remove from heat and pour into a clean bottle or jar.  Refrigerate until cold, then enjoy.  (For a larger batch, use 2 quarts blossoms, 4-6 lemons, sweeten to taste, in a gallon jar. Â Dandelion blossoms steeped as tea can help relieve headaches, menstrual cramps, backaches, stomach aches and even depression.

Cactus Pear Margarita

Cactus Pear Margarita

Cactus Pear Margarita

 

9 ounces white tequila

4 ounces orange-flavored liqueur (recommended: Cointreau)

4 ounces cactus pear juice, plus more for the rim

2 ounces fresh lime juice

1 1/2 cups crushed ice

Coarse salt, optional

Lime wedges, for garnish

 

Place tequila, orange liqueur, cactus pear juice, lime juice, and ice in a blender and blend until smooth. Carefully pour a few ounces of cactus pear juice onto a plate and a few ounces of salt onto another plate. Dip the rim of each margarita glass into the juice and then into the salt. Pour margaritas into each glass and garnish with a lime wedge.

Phoenician Gold Margarita

Phoenician Gold Margarita

Phoenician Gold Margarita

 

1 ½ ounces gold tequila

1 ounce Cointreau

½ ounce fresh squeezed lime juice

4 ounces fresh lemonade

 

Combine ingredients in a shaker and mix well. Salt the rim of the glass if desired and pour the drink over ice. Garnish with a lime wedge if desired.

Minty Brain Tonic Tea

Minty Brain Tonic Tea

Minty Brain Tonic Tea

 

Enjoy a cup of this brain tonic tea the next time you need to study. With its nervous system and cardiovascular system benefits, it’s sure to support healthy brain function and help you make the most of your next study session!

 

 

2 T. spearmint (Mentha spicata) leaf

1 T. holy basil (Ocimum tenuiflorum) leaf

2 tsp. sage (Salvia officinalis) leaf

 

Bring water to a boil in a kettle or pot. While the water is heating, place your herbs in a pint-sized glass canning jar. As soon as your water comes to a boil, remove it from heat. When it stops boiling, pour hot water over the herbs. Cover the jar with a lid to prevent volatile oils from escaping with the steam. Steep for 5-20 minutes. The longer you let it steep, the stronger it will taste! Filter the herbs using a tea strainer into another clean pint-sized glass canning jar. Press down on the herb(s) with a spoon to squeeze out as much liquid as possible. Sweeten as desired, and drink 1-2 C. of tea 20-30 minutes before studying to stimulate the senses and increase blood flow to the brain!

Lemon Berry Flush Fat Spa Water

Lemon Berry Flush Fat Spa Water

Lemon Berry Flush Fat Spa Water

1/2 C. blueberries, fresh or frozen

1/2 C. raspberries, fresh or frozen

1 lemon, sliced

3 C. water, purified

 

Add all ingredients to a large glass, cover with lid and allow to chill overnight in the refrigerator, drink throughout the day.

Shirley Temple Recipe with Sour Cherries

Shirley Temple Recipe with Sour Cherries

Shirley Temple Recipe with Sour Cherries

 

2 fl. ounces (¼ cup/60 ml) sour cherry syrup or grenadine

8 fl. ounces (1 cup/240 ml) ginger ale or lemon-lime soda

Fresh sour cherries or maraschinos, to garnish

 

Place plenty of ice into a tall, kid-friendly glass. Pour in the soda. Stir in the syrup. Garnish with cherries, add a fun straw if you like, and serve.   Sour Shirley variation: Our twist on the classic incorporates sour cherries to give the drink a dimension beyond sweetness. If you’re using grenadine, you can also give the drink a nice tart edge by adding a couple of T. of freshly squeezed lemon juice.

 

Dirty Shirley variation: This grownup-friendly version incorporates vodka. Use two ounces per drink.

Batch variation: If you like, you can mix a batch of Shirley Temples in a pitcher and pour into ice-filled glasses. For eight drinks, two liters (64 fl. ounces) soda and 2 C. (16 fl. ounces) syrup.

Color Changing Lemonade Slushies

Color Changing Lemonade Slushies

Color Changing Lemonade Slushies

 

4 tsp. Blue pea flower tea

2 C. Boiling Water

2 C. Lemonade

 

Steep tea in water for 8 minutes. Strain into 2 C. measuring C.. Pour tea into ice cube tray and freeze until solid. Place tea cubes in blender and crush. Add ½ C. crushed ice into a glass. Pour ½ C. lemonade over ice.

Veggie Vitality Juice

Veggie Vitality Juice

Veggie Vitality Juice

 

Experiment with the proportions to get the taste you want.  If you want more of a neutral taste, then add more cucumber; if you want it sweeter add more carrots or peppers.

 

8 tomatoes, roughly chopped

7 carrots, trimmed

2 celery stalks, trimmed

half a cucumber, halved lengthways

1 handful cabbage leaves, roughly chopped half a yellow pepper, deseeded and roughly chopped

2 green beans or snow peas

1 garlic clove, peeled

half an onion, peeled

 

Juice all the ingredients following the instructions for normal juicing in your juicer manual.  Drink immediately, or chill an hour and then enjoy.

Turmeric Tonic

Turmeric Tonic

Turmeric Tonic

This Anti-Inflammatory, Immune-Boosting Turmeric Tonic is packed with antioxidants, nutrients, vitamins, and healthy fats, making it the perfect healthy morning beverage.

1 2” piece peeled turmeric

1 2” piece peeled ginger

½ lemon

3 T. agave syrup (nectar)

Sparkling water (for serving)

Cayenne pepper (for serving)

 

Pass turmeric, ginger, and lemon (with peel) through a juicer. Stir in agave syrup. (Alternatively, chop turmeric and ginger and purée in a blender with agave syrup, 2 T. fresh lemon juice, and ⅓ C. water; strain.) Serve juice over ice, topped off with sparkling water and sprinkled with cayenne pepper.

Strawberry Pazzo Cocktail

Strawberry Pazzo Cocktail

Strawberry Pazzo Cocktail

 

1½ ounces black pepper-infused gin (must be prepared well in advance)

¾ ounce fresh lime juice, chilled

3 ounces strawberry purée, chilled

½ ounce Simple Syrup, plus more to taste

Ice cubes

1 large, perfect fresh basil leaf for spanking

 

Mix the pepper gin, lime juice, strawberry purée, and simple syrup in a cocktail shaker with ice and strain through a fine-mesh sieve. Taste and add more simple syrup if you like a sweeter drink. The character of strawberries changes from month to month, so add more syrup or lime to adjust the flavor. Spank the basil leaf and float it on the drink. (Hold basil in on palm, and slab it hard with the other hand to release the oils)

 

Black Pepper-Infused Gin

 

2 cups gin, preferably Tanqueray 10

½ cup (4 ounces) black peppercorns

 

Pour the gin over the peppercorns in a clean glass container. Store in a cool, dark place for 24 hours. Strain, and put the peppercorns aside for another use. Cover the container and refrigerate for up to 2 weeks.

The Ruby

The Ruby

The Ruby

 

makes 1 cocktail

 

1 shot vodka

1 shot triple sec

2 shots pomegranate juice

1 shot orange juice

squeeze of lime juice

fancy sugar to rim glass

 

Fill a shaker with 4 – 5 ice cubes and add vodka, triple sec, pomegranate juice, and orange juice. Shake vigorously to combine. Rub the rim of a martini glass with a lime wedge and dip in sugar. Pour drink in glass and add a squeeze of lime juice.

So This is Christmas Cocktail

So This is Christmas Cocktail

So This is Christmas Cocktail

 

1/2 ounce Rosemary Simple Syrup (see below)

1/2 ounce pomegranate juice

1 tsp. pomegranate seeds

Champagne, for topping glass

Rosemary sprig, for garnish

 

Rosemary Simple Syrup:

1/2 C. water

1/2 C. sugar

1 cinnamon stick

1 star anise

2 cardamom pods

2 small fresh rosemary sprigs

 

 

In a champagne flute or highball glass, combine the rosemary syrup, pomegranate juice, and pomegranate seeds. Top off the glass with champagne and add a rosemary sprig for garnish.

 

Rosemary Simple Syrup: Combine ingredients in a small saucepan over medium heat, stirring until the sugar dissolves. Strain, transfer to a lidded jar and refrigerate; the syrup will keep for up to 2 weeks.

 

Calories: 297kcal | Carbohydrates: 63g | Protein: 5g | Fat: 3g | Sodium: 11mg | Fiber: 11g | Sugar: 48g

 

Vanilla Vodka Lemonade

Vanilla Vodka Lemonade

Vanilla Vodka Lemonade

 

1 1/3 C. Sugar

1 C. Water

8 Lemons

1 C. (or more) Vanilla Vodka

1 L Bottle Club Soda

5 large Sprigs Fresh Mint, more for garnishing glasses

 

First you will need to make a simple syrup mixture: place the water and sugar in a small pan and cook over medium-high heat, stirring constantly, until the sugar is completely dissolved—about 5-10 minutes. Remove from the heat and chill. Now cut all of the lemons in half and juice them over a bowl large enough to hold all the juice. Mix the juice with the simple syrup mixture and vanilla vodka in large pitcher (or 2 carafes). Slowly pour in the club soda—you may not want to use all of the soda so taste it after you’ve added about 2/3 of the soda . You can also add more vanilla vodka if you want it a little more boozy and vanilla-y. Add the mint sprigs to the pitchers. Pour the lemonade drink over a glass of ice and add a sprig of mint. Salut!

Cocktail Syrups

Cocktail Syrups

Cocktail Syrups

 

Fennel-Orange Cocktail Syrup

 

4 cups sugar

2 tablespoons grated orange zest, plus 1 cup fresh juice (from 4 oranges)

1/4 cup fennel seeds

8 star-anise pods

Orange peel, cut into long strips, for bottling (optional)

 

Combine sugar, orange juice, fennel seeds, star anise, and 3 cups water in a medium saucepan. Bring to a simmer over medium-high, stirring until sugar is dissolved (if it begins to boil, reduce heat — boiling will make the syrup cloudy). Remove from heat; stir in orange zest. Let steep 1 hour. Strain through a fine-mesh sieve into a large liquid-measuring cup; discard solids. Refrigerate until completely cool, 1 hour. Pour into gift bottles, adding orange peel, if desired. Syrup can be stored in bottles, refrigerated, up to 1 month.

 

 

Hibiscus Ginger Syrup

 

4 cups sugar

24 whole cloves (1 teaspoon)

1 cup julienned fresh ginger (from a 4-ounce piece)

1 ounce dried hibiscus leaves (about 3/4 cup)

 

Combine sugar, cloves, ginger, and 4 cups water in a medium saucepan. Bring to a simmer over medium-high, stirring until sugar is dissolved (if it begins to boil, reduce heat — boiling will make the syrup cloudy). Remove from heat; let steep 10 minutes. Stir in hibiscus leaves; let steep another 35 minutes. Strain through a fine-mesh sieve into a large liquid-measuring cup; discard solids. Refrigerate until completely cool, 1 hour. Pour into gift bottles. Syrup can be stored in bottles, refrigerated, up to 1 month.

 

 

Spicy Cinnamon Syrup

4 cups sugar

24 cardamom pods, crushed (1 tablespoon)

4 cinnamon sticks

2 vanilla beans, halved crosswise

Pinch of cayenne pepper

 

Combine sugar, cardamom, and cinnamon in a medium saucepan. Split vanilla beans lengthwise and scrape out seeds; add seeds and beans to sugar mixture with 4 cups water. Bring to a simmer over medium-high, stirring until sugar is dissolved (if it begins to boil, reduce heat — boiling will make the syrup cloudy). Remove from heat; add cayenne. Let steep 1 hour.  Strain through a fine-mesh sieve into a large liquid-measuring cup; discard cardamom pods but reserve cinnamon sticks and vanilla beans. Refrigerate until completely cool, 1 hour. Pour into gift bottles; divide reserved vanilla beans and cinnamon sticks among bottles. Syrup can be stored in bottles, refrigerated, up to 1 month.

 

 

Ginger Simple Syrup

 

1 cup sugar

1 piece (about 10 inches long and 4 ounces; or use several small pieces) peeled fresh ginger, cut into very thin rounds

 

Put sugar and 1 cup water into a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Add ginger; bring to a simmer. Remove from heat, and let stand 30 minutes. Pour syrup through a fine sieve into an airtight container; discard ginger.  Refrigerate for up to a month.