Food & Entertaining - Garden to Table

Edible flower recipes

By
Kathleen Sloan-McIntosh and Forest Glen Herb Farm

Delectable recipes using flowers from your garden

Rose Petal, Lavender & Mint Liqueur
Makes 4 cups (1 L)
Rose petals and sprigs of fresh lavender combine to make a romantic concoction. This recipe uses vodka as its base, but you may want to vary it with a dry white wine, such as a Sauvignon Blanc. Keep the empty vodka bottle to use when mixture is ready to be strained and stored.

1 1/2 cups (375 mL) unsprayed rose petals
1/2 cup (125 mL) fresh lavender sprigs
1/2 cup (125 mL) fresh mint leaves
4 cups (1 L) vodka
1 cup (250 mL) granulated sugar
Sparkling water or club soda to serve
Fresh mint sprigs for garnish (optional)

1. Place flowers and mint leaves in a large jar; bruise them lightly with a wooden spoon.
2. Add vodka, stirring once or twice; seal jar and set in a cool, dark place. Allow mixture to steep for two days.
3. Add sugar, stirring well; let stand for two weeks, shaking jar thoroughly once or twice a day to ensure sugar dissolves.
4. Strain mixture through a fine sieve; pour into a clean bottle. Serve over ice with a splash of sparkling water or club soda. Garnish with mint sprigs if desired.

-Kathleen Sloan-McIntosh

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