Anise Hyssop Lemonade
Sweetened with an anise hyssop simple syrup, this lemonade is incredibly fragrant.
Ingredients:
1 cup anise hyssop simple syrup (recipe follows)
1 cup freshly-squeezed lemon juice
2-3 cups water
Anise Hyssop Simple Syrup
1 handful (about 20 leaves) anise hyssop
1 cup sugar
1 cup water
Method:
1. To make simple syrup, combine ingredients in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. Once boiling, remove from heat and allow to steep for 30 minutes. Strain anise hyssop solids, and chill syrup until ready to mix lemonade.
2. In a pitcher, pour lemon juice and anise hyssop syrup, adding in 2-3 cups water to taste. Refrigerate and serve over ice with additional sliced lemons.
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Sparkling Spearmint Lemonade
This fizzy concoction is pure bliss when enjoyed on a warm afternoon.
Ingredients:
1 cup sugar
1 cup water
1 cup packed spearmint leaves, stems removed
1 cup freshly-squeezed lemon juice
Ice
Club soda or sparkling water
Method:
1. To make mint simple syrup, combine sugar, water, and mint leaves in a saucepan and bring to a boil over medium high heat. Immediately reduce heat and allow to simmer for 2 minutes.
2. Remove from heat and allow to cool completely. Strain the leaves.
3. To assemble the lemonade, add 1 ounce each of simple syrup and lemon juice to a tall glass filled with ice. Top with about 6 ounces of club soda or sparkling water. Stir. Garnish with fresh mint.
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Mint & Citrus White Wine Sangria
Sweetened with mint simple syrup, this citrus-kissed beverage is incredibly refreshing!
Ingredients:
1 bottle white wine, such as this week’s Domaine Pichot Vouvray
1 lemon, thinly sliced
1 lime, thinly sliced
8-10 mint leaves
Mint Simple Syrup (see recipe)
Method:
1. In a large carafe, place mint leaves and drizzle lightly with the simple syrup. Muddle leaves and syrup with a wooden spoon, then add lemon and lime slices, then pour in wine. Taste for sweetness and add more simple syrup to your liking. Serve over ice.
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Lavender-Infused Lemonade
This cool beverage is fragrant with summer lavender.
Ingredients:
Small handful lavender flowers, rinsed and cut from stem
1 cup sugar
2 cups boiling water
2-3 cups ice water
1½ cups freshly-squeezed lemon juice
Method:
1. Place lavender flowers in a medium bowl. Pour the sugar over the flowers and use your fingers to gently rub the flowers into the sugar. Pour the boiling water over the lavender sugar and stir with a spoon until the sugar has melted. Cover and let infuse for 30 minutes (or up to several hours).
2. Strain the lavender-infused simple syrup and pour into a serving carafe or pitcher. Stir in the lemon juice. Add another two cups of water. Taste and adjust for tartness. Add more lemon juice if too sweet, or add more sugar if too tart. Add ice and more water to desired level of concentration.
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Apple Mint Simple Syrup
Try this easy syrup splashed into your next glass of lemonade!
Ingredients:
1 cup sugar
1 cup water
1 cup packed mint leaves, stems removed
Method:
1. To make mint simple syrup, combine sugar, water, and mint leaves in a saucepan and bring to a boil over medium high heat. Immediately reduce heat and allow to simmer for 2 minutes.
2. Remove from heat and allow to cool completely. Strain the leaves.
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Purple Potato Salad with Baby Fennel
Fennel adds a subtle anise flavor to sweet, mild purple potatoes in this beautiful salad.
Ingredients:
2 pounds Russian Blue potatoes
¼ cup olive oil
2 tablespoons white vinegar
1 garlic clove, minced
2 cups mustard greens, torn
1 cup fennel fronds, sliced
Sea salt and fresh ground pepper
Method:
1. Place the potatoes and salt in a large pot and cover with cold water. Bring to a boil, then reduce heat to low. Partially cover and simmer until potatoes are tender but not mushy, 15 to 20 minutes, depending on the size of the potatoes. Drain and cool slightly. When cool enough to handle but still warm, cut potatoes into large bite-size pieces. (The salad should be chunky).
2. Transfer the potatoes to a large bowl. Add the oil, vinegar, 1 teaspoon salt, and black pepper. Toss to coat. Add the garlic, mustard greens, and fennel. Toss to combine and slightly wilt the greens. If the salad is too dry, add a little more oil to achieve desired consistency. Taste for seasoning, and add more salt if desired. Serve at room temperature or chilled.
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Have our fresh Farm & Larder goods hand-delivered to your home each week.