Herbs are not just for flavoring foods. Some drinks — alcoholic and non-alcoholic — can benefit as well.
Many of these herbs are easy to grow in the ground or in pots, or they are available fresh at farmer’s markets and grocery stores. Peppermint, for example, which grows profusely in most climates and needs little attention, enhances lemonade, tea, water, fruit drinks and more.
Gardenknowhow.com pointed to spearmint as the “mint of choice” for mint julips, popular during the Kentucky Derby (postponed from May to Sept. 5 because of COVID-19).
Other gardenknowhow.com herb suggestions for libations or mocktails include:
• Lemon verbena to spruce up sangria.
• English lavender with sparkling wine (or sparkling water with a simple syrup or honey).
One recipe that serves as a summer refresher was featured last March in Town and Country magazine: The Cucumber-Mint Cooler has one small cucumber, cut into thin rounds; one 2-inch knob of ginger, peeled and cut into thin slices; four sprigs mint (of choice); two lime wedges; 2 ounces of Ketel One Botanical Cucumber & Mint Vodka (or not) and 6 ounces of sparkling water.
Several of Taste of Home’s “23 Infused Water Ideas That Will Make You Forget About Soda” include some sort of mint, while the Juicy Citrus Herb recipe features fresh rosemary and another, Green Goddess, is made with fresh thyme.
Minimalistbaker.com’s Blackberry Basil Mojito needs at least six basil leaves.
While some drinks are flavored with whole herb sprigs or leaves, others require that herbs be muddled. Gardeningknowhow.com informed: “Muddling is where you crush the herb leaves in a mortar and pestle to release flavor. The herbs are then added to the shaker with all the other ingredients.”
Herbal syrups are made by combining herbs with boiled and cooled sugar water. An herb-infused simple syrup, for all sorts of non-alcoholic drinks and libations, will often keep for a few weeks in a refrigerator.
The Link LonkAugust 06, 2020 at 12:29AM
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Herbs to make summer drinks more refreshing - Mexico Ledger
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