Prep 30 mins
Cook 0 mins
A boozy lavender fruit cup made with vermouth, herbs and fresh strawberries! How good is that! This is another gem of a recipe that I discovered on a recipe card from Wolds Way Lavender Farm in North Yorkshire, England – which is just 10 minutes from my parent's cottage. The delicately flavoured drink is the perfect way to unwind after a long, hard day........It is almost better than Pimms, and, as Pimms is my favourite summertime tipple, that is really saying something! Sit back, relax, sip and enjoy!
- 20 lavender flowers (heads)
- 400 ml fresh orange juice
- 400 ml ginger ale
- 200 ml dry vermouth
- 1 lemon, juice of
- fresh strawberries (a small punnet, about 150g to 200g)
- lemon verbena or lemon balm
- Rub the base of a punch bowl with the lavender flowers (crushing them gently to release the oils), before adding the orange juice, ginger ale, vermouth and lemon juice.
- Add the hulled strawberries, halved or sliced, and then garnish with sprigs of lemon verbena or lemon balm. Chill for 30 minutes before serving in tall glasses with or without ice.
- (After rubbing the lavender flowers over the base of the bowl, discard them).
My scribbled notes hastily written: "Fruit cup" my foot. I also used a small amount of fresh yellow grapefruit juice. The glasses were placed in the freezer to frost, then added the ingredients. If I had waited 30 minutes the ginger ale would have lost its fizz. The lavender sprig filled in the role nicely as swizzle stick. I had no idea the Yorkshire folks liked to party. Wouldn't this be good with gin?!! PS the lavender is bloomed out for the season at our house; I had to use the dried blossoms. I'll be visiting again but staying longer. kind regards, cg Reviewed for Magic of Herbs' Tag 2009.