Wildflower Mixology: Farmer's Market Fresh Syrups, Shrubs, Bounces, Fruit Puree, and More by Jennifer Gomes

Author:Jennifer Gomes [Gomes, Jennifer]
Language: eng
Format: epub
Publisher: UNKNOWN
Published: 2018-07-07T23:00:00+00:00

Fresh Peach Puree

Chop 2 peaches. Puree in food mill. Store fresh fruit puree in the refrigerator until use. Note this is the most delicious when it is the freshest. This is best when made just a few hours in advance.

Fresh Peach and Jalapeno Cocktail

Use the peach puree and the jalapeno simple syrup to create a fresh cocktail.

1 part jalapeno simple syrup

1 optional shot of tequila 3 parts fresh peach puree

Combine in a glass and top with sparkling water.

Grapefruit Shrub Recipe You will need: 1 red grapefruit, sliced into half inch rounds

1 cup sugar

1 bottle (200 ml or 6.8 ounces) champagne or other mild flavored vinegar

Add the grapefruit slices to a half gallon mason jar or other non reactive container. Cover with sugar and shake to coat. Add vinegar and cover with lid. Let sit on a room temperature countertop for 5-7 days, strain into a clean vessel (a mason jar is ideal) and store in the refrigerator.

Grapefruit Cocktail Recipe

To make a beautiful, pink cocktail, combine over ice (perhaps in a wide mouth pint jar)

1 part grapefruit shrub

3 parts sparkling water

An optional 1 part/shot of tequila or vodka

Meyer Lemon + Champagne Vinegar Shrub

Champagne vinegar is one type of vinegar that is milder tasting than many others. It is, however, more expensive, and I have found that the range of prices is pretty broad. It might be wise to shop around a bit before splurging on a bottle. It is mild, delicious, and wonderful with meyer lemons, so I wouldn’t substitute it. You’ll need 2 cups.

Meyer lemons are different than standard Eureka lemons, and are preferable in this recipe. Meyer lemons are sometimes so smooth skinned and so close to orange that they look like oranges in the produce section. You might stroll right past them on, thinking they are out of Meyers. They are also sometimes more spherical than the more stringent Eurekas, and have more juice. You can make this recipe with Eurekas, which might be more readily available and less expensive, depending on the time of year.

You will need:

2 lemons

1 cup sugar

2 cups champagne vinegar

Cover sliced lemons in a glass jar with sugar for a day. Add the champagne vinegar and let sit for 5-7 days. Strain using a mesh strainer into a clean vessel and store in the refrigerator.

Chokecherry Bounce

2 cups chokecherries or other small stone fruit

2 cups sugar

2 cups vodka

Combine in a sterile canning jar, lid, and let sit on a countertop for 2 months. Chokecherries will become wrinkled and the liquid will be a beautiful pink color. Strain chokecherries and decant into clean vessel and store in the refrigerator.

Chokecherry Bounce Cocktail

1 part chokecherry bounce

Fill glass with ice and sparkling water and enjoy

Watermelon Herb Syrup

1 quart jar full of watermelon, chopped into 1 inch sized pieces. Cover with 1 cup sugar.

Refrigerate overnight.

Chop fresh mint and basil, several stems-worth each, to equal a quarter cup of packed herbs.

*other herbs you might try include cilantro, and a combination of lavender and vanilla.

Add chopped herbs to jar of watermelon and sugar combination.

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