add fresh basil sprigs that have been bruised
and a sliced cucumber.
Stir and let stand until well chilled.
This is a most refreshing drink on a hot day...ahhhh!
and a sliced cucumber.
Stir and let stand until well chilled.
This is a most refreshing drink on a hot day...ahhhh!
That looks really refreshing to me, too. My boys are really fond of fresh, cool water with mint and lemon in the mix.
ReplyDeleteI frequently make some tea blends for the boys in the summertime, for their nutritious offerings compared the high sugar-bearing fruit juices through a long days play.
They would love this one, too.
Sounds good!!...perhaps mixed with a pinch or two of Cordon?
ReplyDeleteNow that sounds like my kind of drink!! I have some basil growing in a pot too...so I think I will have to make up a jar of it..yum!!!!
ReplyDeletehave a great week Sue!!
I bought a cucumber today to make this, and now just need the basil which I'm not growing yet. Yesterday, I finished making the dandelion flower syrup with agave. I had my spouse and son gather the flowers and we garbled them. At night, I covered them with water and brought to a boiling, just like Susan's recipe said. In the morning, I squeezed it through a muslin cloth. I had 9 cups of liquid by this point. As I needed to substitute agave for the sugar, I added 3 cups. I use Suzanne's Specialties agave (as well as rice syrup as their rice syrup is gluten free,) and I purchase it direct from the company in bulk. It is usually at my home in a couple days. After cooking this mixture on low for several hours, it tasted a wee bit flat to me, so I added a pinch of Himalyan salt, my current favorite salt, and that helped. I then added one whole chopped organic lemon towards the end so the lemon wouldn't turn the mixture bitter by cooking too long. I love this syrup. Our family will go through it quickly, so I haven't tried to figure out how to can it yet. Perhaps I will visit the canning experience on the next batch. That is something I need to learn. I added the syrup to sumac tea, the last of what I harvested on vacation late last summer, and it was delightful. I also added the dandelion syrup to my oatmeal for breakfast, and everything else I want a wee bit sweeter. Thank you for sharing your recipe with us, Susan. I have wanted to learn to eat more wild foods, and here is my chance.
ReplyDeleteI also modified the mustard recipe, and finished making it this morning when I suddenly came across some garlic mustard at a church where my son practices organ on Tuesdays. I didn't have any to make the garlic mustard vinegar so used apple cider vinegar instead as that is what I had on hand. We will see how the flavors meld in a couple days. This is so fun. Thank you for your recipe. I will need to gather more garlic mustard to make the vinegar when I stubble across some next.
Mary
Wow, Mary you have been busy the last few days. Does a teacher's heart good!! Great experiment on the syrup, too.
ReplyDelete