Tinkering with Drinks

I switched to a small soda siphon a year or two ago and haven’t looked back. It fits perfectly in my refrigerator door, out of the way but readily available when I need it. The swap out has greatly reduced wasteful plastic,  glass bottles, and caused me to upgrade my beverage repertoire.

With the return of summer heat I’m back tinkering with drinks and the soda siphon is staying busy. I’m always looking for a new sipper, something refreshing and not too heavy. Fruit syrups are tasty but I’d prefer less sugar. Fresh juices are fun but they can quickly turn into dessert, too.

I very much like the citrusy-tart flavor of fresh pink grapefruit juice. It responds well when lightened up with a blast of sparkling soda, a dash of bitters, a pinch of salt, and some fresh mint or lime.  But, after a while, I needed a change.

And along carrots. I didn’t have to go out in search of carrots, there are usually a few stashed somewhere in the fridge. Carrots are good for snacking and good for you; they are rich in vitamin A, beta-carotene, and more. Yes, they are abundant and last well—you could call carrots a universal vegetable. Their mild flavor is adaptable in both sweet and savory dishes, giving them staple status in many of the world’s cuisines.

Turns out, carrots and grapefruit have a symbiotic relationship.

Shaving carrots into thin wide ribbons opens up their surface area and encourages the grapefruit juice to settle in and extract both their color and flavor. In less than an hour and without much effort, you’ll have an earthy, peach colored, mildly sweet-tart juice.

Conversely, the carrot curls absorb the citrus flavors; they make a tasty snack and a pretty garnish.

Serve this refreshing and healthy drink over ice, enliven it with a splash of soda or sparkling water, and garnish with fresh lime and carrot curls for munching.

Grapefruit-Carrot Sparkler

Ingredients

  • 1 medium carrot, peel and shave into thin wide ribbons with a vegetable peeler
  • 2 cups or more fresh pink grapefruit juice, to cover
  • soda or sparkling water

Finish:  ice, lime slices, carrot curls

Instructions

  1. For juice, place carrot ribbons in a container and cover with fresh grapefruit juice. Chill for an hour or longer.  Any remaining curls can be re-used 2 or 3 times.
  2. For the sparkler, place ice in an 8-ounce glass, half fill with grapefruit-carrot juice, top-off with soda or sparkling water, and stir well.  Garnish with carrot curls a squeeze of fresh lime.   Serves 1 or more

Sun Syrup

It’s lavender time in Oregon.  I’m smiling, because sitting next to me is a glorious bouquet of lavender which is permeating the room with its clean, dazzling scent.

With this glut of lavender, I’ve been experimenting with a new syrup for drinks and desserts and I’m wondering why I didn’t think of this idea sooner.

It is tough to beat the combination of lavender and lemon, they are such a natural together.  But it occurred to me that it could use middle notes for further enhancement.  The answer was so obvious:  it needed vanilla.  I gave it a try in my last batch and was amazed at the difference!

I also wanted to do away with the sugar and the heating of the simple syrup for a more natural approach.  I’d replace it all with agave nectar combined directly with the flavoring mixture.  Then, I’d let the power of the sun would work its magic.

Lavender buds (2)
Sun Syrup

For the flavoring blend, I gathered up lavender blossoms, lemon zest, a bit of lemon, part of the vanilla and smashed it all together.  I blended this mash with agave syrup and let them hang out in the sun for an afternoon.

I couldn’t help myself.  I kept opening the lid to check the aromatics—and it continued to blossom.  I gave it a taste, the flavor was intensifying beautifully.  I took this as a good omen and decided to let the syrup stand at room temperature overnight and into the next day, and when I thought about it, I’d give it a good shake.

You could call this a sun syrup because the heat of the sun is enough to release the natural oils and flavors into a tantalizing summer blend for spritzers and a myriad of other uses.

Lavender Soda

This syrup is delicious drizzled over just about anything, including your favorite cake. Fair warning: it is addictive with fresh strawberries.

Vanilla-Lavender Syrup with Lemon

Ingredients

  • 3 Tbsp fresh lavender blossoms and leaves
  • 1 Tbsp lemon zest
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract, divided
  • 1½ cup agave

Instructions

To make the syrup:  with a mortar and pestle, pound the lavender, lemon zest and juice, and 1/2 tsp vanilla to soften and release aromatics. Place in a 2 cup jar, add the agave and shake to combine.

Let the mixture stand in a warm sunny spot for 4 to 6 hours. Then allow it to stand at room temperature overnight, shaking once or twice to disperse mixture.

The next day strain the mash through a fine sieve lined with cheesecloth.  Place the syrup in a clean jar or bottle, add the remaining vanilla and shake well.  Let stand at room temperature 1 more day to mellow flavors, then store in fridge for 2-3 weeks.   Yield: 1-1/2 cups

Vanilla-Lavender Sparkler

Pour about 1 tablespoon Vanilla-Lavender Syrup into 8 ounce glass. Half fill with soda or sparkling water and stir well. Add cracked ice, squeeze in a lemon slice, top off with more soda water, give a stir and tuck in fresh lavender if available.