Special treat today: post from Tim.
Ginger Lavender Tonic

This ginger lavender tonic feels like such a summer drink—but hey, the days are yo-yoing around here, summer one day, winter the next. It feels like a giant tease to get a breezy and sunny 68-degree day one week and then a frigid 20s chiller the next. We are floating on the breeze and shaking in the cold. Sometimes, in thinking of warm days, we eat summer food and drink summer drinks, in hopes that it will bring those days nearer. It really works, too, at least in our minds, so I think we should keep allowing ourselves to long for and hope for different seasons with what we eat, or at least reminding ourselves of them every now and again.

Our hopes and fears feel like this, too. They swell and fade on the waves of changing circumstances and situations, leaving us tied to the tides. We’re pushed and pulled by disappointments and frustrations, longing for sweeter days. We’re carried about by the affairs of this life. Some seasons it feels like we’re barely hanging on. Oh, how we need a good boat to carry us through this ever-changing life and its ups and downs. How we need a steadfast anchor to keep us moored. The tide and waves will still come, the blessings and hurts will still come, but we won’t drown. With something to insulate us from the storms, we’re safe, we’re protected, we’re able to survive tribulation and distress and famine and nakedness and sword. “We are hard pressed on every side, but not crushed; perplexed, but not in despair … Though outwardly we are wasting away, yet inwardly we are being renewed day by day.” 2 Corinthians 4:8, 16

Ginger Lavender Tonic

Ginger Lavender Tonic

Ginger Lavender Tonic

Ginger Lavender Tonic

By: FoodLovesWriting.com

Serving Size: 2 pints

Ginger Lavender Tonic

This ginger tonic is very adaptable and in keeping with the formula theme from the velvet carrot soup, it can be using with different herbs or syrups. It is only a tonic in the sense of being invigorating with some medicinal qualities, but it does not contain any quinine. The lavender gives nice floral notes to complement the zing of the ginger.

Ingredients:

  • 1 cup organic turbinado sugar
  • 1 cup water
  • about 3 inches (30 g) fresh ginger root, peeled and sliced thin (or grated)
  • 3 Tablespoons (6 g) fresh chopped lavender (or other herb)
  • 32 ounces of sparkling water
  • ice

Directions:

Combine sugar, water, sliced ginger, and lavender in a small saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and strain syrup to remove ginger and lavender. You should end up with a little over a cup of syrup. We used about 1/4 cup syrup per pint of ice and sparkling water, but you can use more or less depending on your taste.

http://foodloveswriting.com/2014/02/25/ginger-lavender-tonic/

Tim Mallon runs Food Loves Writing with his wife, Shanna, who launched the site back in 2008. He works as a consultant for Life Fitness Academy in Nashville. Follow Tim on Twitter @ettlt, keep up with Food Loves Writing on Facebook and stay inspired with the monthly newsletter.

This Post Has 10 Comments

  1. Kathryn

    What a lovely sounding drink; I make lavender lemonade quite often but I love the sound of this and the invigorating combination of flavours. I’m intrigued too that you guys used the stem of the lavender rather than the buds (which is what I’ve used before). Do you find it has a different flavour?

    1. Tim

      Hey Kathryn,
      Yeah, it seems the buds are sweeter, but our store only had the leaves on hand and it sounded good so I went with it. : ) The flavor was still floral but not as light as the buds.

  2. Pingback: Sauteéd Mushroom & Thyme Pine Nut Butter Sandwiches | Food Loves Writing / Real Food Recipes

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