Cocktails and Smoothies with Seasonal Herbs and Veggies

100_2993There are a couple of real winners as far as cocktails and smoothies coming out of my yard as of late. I made “lavender lemon balm” margaritas for a Daily Acts meeting recently (people biked to the meeting) and they were a hit. I just sprinkled lavender from my yard right into the glass along with some lemon balm leaves and the typical margarita mix, agave, lime juice, and tequila.  I made them again a few days later with a tea I had made by steeping some lavender and lemon balm in hot water and then putting it in the fridge for a few hours before combining it with that same blend.   The tea is great as an herbal iced tea (no caffeine) on its own too.  Add a stem of calendula (an edible flower) for a beautiful and tasty garnish (as seen to the right).


The second non-alcoholic drink I discovered recently is a smoothie of greens. Adding a few chard and beet greens (1-2 medium-sized leaves) to your regular fruit smoothly is a great way to get your leafy greens and it doesn’t alter the taste much.  I recommend using seasonal fruits when possible.  There are a lot of great resources out there for green smoothie recipes.

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This entry was posted on Thursday, June 3rd, 2010 at 10:26 am and is filed under Cooking and Drinks, Recipes, Seasonal Cooking. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.