Nothing cools off a summer’s day like an ice cold drink.
Mary Crafts Homer shares the recipes for some refreshing sips.
Berry Vinegar Switzel
1 c. whole berries, fresh or frozen
2 oz. Fresh basil
1 c. vinegar, I used Slide Ridge Honey Vinegar
1/2 c. Honey
Combine the berries, basil, and vinegar in a lidded quart jar. Screw on the lid and shake. Let it sit for a week at room temperature, shaking at least once a day.
After a week, strain out the fruit and basil using a fine mesh strainer over a measuring pitcher. Pour Vinegar back into jar, add honey and shake.
Refrigerate for another week, shaking once each day until the honey is fully dissolved.
Fill 8 oz. glass with ice. Add 1 ounce of vinegar mixture (or more to taste) and fill glass with sparkling water. Stir to combine and serve. Serves 12.
Bourbon Peach Shrub
1/2 c. sugar
1/2 c. water
3 ripe peaches, peeled and sliced
1/2 c. Slide Ridge Honey Vinegar
3 c. bourbon
3 c. club soda
10 lime wedges for serving
In a small saucepan on medium heat, dissolve sugar in water and bring to a boil. Add beaches and continue to boil, stirring occasionally, for 5-7 minutes, until peaches have dissolved.
Remove from heat, stir in vinegar, and allow to cool completely.
When cool, strain into a cocktail pitcher. Stir in bourbon and club soda.
Serve over ice in highball glasses, garnished with lime wedges. Serves 12.
6 c. Water
2 1/2 c. Lemon Juice
1 1/2 c. Sugar
1/2 c. Dried lavender buds
Mix water, lemon juice and sugar.
Take dried lavender buds and grind in a spice grinder until it is a fine powder. Transfer lavender powder into a cheese cloth and tie with butcher’s twine.
Steep lavender sachet in lemonade overnight.