Easy Summer Drinks - and a Bitter Housewife/RAFT Giveaway

Bring out the beach blankets, picnic baskets, and Adirondack chairs - summer cocktail season is here. I like to have a few reliable recipes on hand for impromptu gatherings. The best summer drinks are cold, refreshing, and effortless. I would love to share a couple of easy drinks that feature some local Portland small-batch syrups and bitters.

Fellow Portlander, Genevieve Brazelton, started making her own bitters while managing a restaurant bar program. One thing led to another and Bitter Housewife was launched. She and her husband, Dan, recently acquired RAFT Syrups and now produce bitters and syrups under the umbrella name of Improper Goods. They want to make cocktails fun and approachable. RAFT syrups are currently offered in Lemon Ginger, Hibiscus Lavender, and Smoked Tea Vanilla. Bitter Housewife flavors range from Aromatic to Bull Run Barrel Aged. I am teaming up with Improper Goods for a giveaway to help jump-start summer cocktail season. More on that later.

I have been looking forward to experimenting with RAFT syrups. I make a lot of my own syrups, so it was so really fun to play with someone else’s syrup for a change. RAFT’s Hibiscus Lavender syrup is luscious and velvety with a hint of acidity. It makes a wonderful summery soda with sparkling water. I tried it in quite a few different cocktails, and found that it pairs especially well with vodka, tequila, and sweet vermouth.

Bitter Housewife Lime Coriander bitters add a pleasing pop of citrus and spice. I love a few dashes in sparkling water. These bitters are bright and summery. The lime pairs well with base spirits like gin, vodka, and tequila.

I decided to combine RAFT Hibiscus Lavender syrup and The Bitter Housewife Lime Coriander bitters in a couple of refreshing and pretty summer cocktails.

 

Summer Spritzer

This refreshing spritzer is low in alcohol so feel free to sip them all afternoon! You can even skip the alcohol, if preferred. This drink comes together quickly because it is built in the glass.

Makes one spritzer

1 Tablespoon (½ ounce) RAFT Hibiscus Lavender syrup

1 Tablespoon (½ ounce) rosé or a light-bodied sweet vermouth such as Dolin Rouge or Dolin Blanc, a herbaceous colorless sweet vermouth

A small squeeze of lime or orange

A couple of generous dashes of Bitter Housewife Lime Coriander bitters

4 - 5 ounces sparkling water

Ice cubes

In a Collins or juice glass, add the RAFT syrup, rosé/vermouth, citrus squeeze, and bitters. Stir gently. Add ice and sparkling water. Garnish with thinly sliced citrus wheels and/or edible flowers like nasturtium, lavender, calendula, pansies, or borage. Serve with a straw or swizzle stick, if desired.

Hibiscus Margaritas with Salted Rims

Hibiscus Margarita

I love the combination of fruity, tart hibiscus and earthy tequila. This vibrant and thirst-quenching drink is perfect for a summer garden party.

Makes two margaritas

3 ounces tequila reposado

1.5 ounces Creole Shrubb or your favorite orange liqueur (such as dry curaçao or triple sec)

2 ounces RAFT Hibiscus Lavender Syrup

1.5 ounces fresh lime juice

4 -5 dashes of Bitter Housewife Lime Coriander Bitters

Ice cubes

Salt, for rim, if desired

Glassware: 2 rocks or juice glasses

Salt the outer rims of the glasses, if preferred. The best way that I have found to do this is to rub the outside of the rim with a spent lime half. Pour a teaspoon of kosher salt into a small saucer or plate. Gently tip the outside of the rim into the salt, rolling the glass until you have a nice ring of salt. Limiting the salt to the outside of the glass keeps the drinks from becoming too saline.

Add plenty of ice cubes to the prepped glasses.

Combine the tequila, orange liqueur, RAFT syrup, lime juice, bitters, and ice in a cocktail shaker or a mason jar with a lid. Shake well for 20 seconds. Strain the drink into the glasses. Garnish with lime wheels and/or bright, colorful, edible flowers such as nasturtium, calendula, California poppy, violas, or lavender.

Hibiscus Margaritas sans salt 

Now to the giveaway! We are giving away a nice bundle of Improper Goods: One 250 ml bottle of RAFT Hibiscus Lavender Syrup and one 100 ml bottle of Bitter Housewife Lime Coriander Bitters. I have chosen these two flavors just for you!

 ***This giveaway has closed***

Congratulations to our lucky winner, Sharon!  

To enter:

1. Sign up for The Bitter Housewife Mailing List here. This list will let you know about upcoming product releases and events. They promise not to flood your inbox!

2. Leave a comment below letting me know that are signed up. If you feel inspired also let me know a favorite summer drink, or would a drink you would like to learn to make at home.

3. This giveaway is limited to residents of the United States and Canada.

4. Please submit entries by May 25th 11:59 pm PDT. I will select the winner via random number generator.

5. The lucky winner will be announced here May 26th.

Good luck!

Be sure to follow RAFT and Bitter Housewife:

Websites: The Bitter Housewife / RAFT Syrups

Instagram: The Bitter Housewife / RAFT Syrups

Facebook: The Bitter Housewife / RAFT Syrups

Cheers!

Spruce Tip Salt

Springtime brings the loveliest distractions. We emerge from our grey cocoons of dormancy to find that everything is tender and beautiful. I find myself gazing longingly at blooms and shoots, feeling the coming abundance. Even though I have had a productive winter, I have ignored this space because it is so much easier to share works-in-progress on Instagram. I love the immediacy of capturing something on my phone instead of having to lug around my big camera and lenses.

This spring we had lots of healthy green tips on our spruce tree. The new growth is tiny, tender, and green. The scent is unexpected, with only a hint of pine or resin. Instead the overwhelming scent is vegetal, bold, almost like fresh-snapped green beans. For me it is the scent of spring. Over the past few years we have used our spruce tips to make beer, vinegar, simple syrup, and snaps/schnapps. This year I wanted a quick project that would highlight their bright, fresh scent so I made a couple of small batches of spruce tip salt. The process is so easy that I find myself wondering what else can be made into flavored salt. My first salt experiment was last fall with red shiso made with shiso cullings and I was so pleased with the results.

The first batch of spruce tip salt that I made was lovely jade green. I combined a handful of fresh tips with an equal volume of sea salt. I also added a couple of pinches of smoked alder salt. The second batch of salt tastes wonderful, but I made the mistake of adding a little Hawaiian pink salt, and the combination of lime green tips and bright pink salt made a most horrible color - kind of a puke pink brown. Perfect for enjoying at home, but not so nice for gifting. I am sticking with white sea salt.

It is best to pick the smaller just-opened spruce tips in the cool morning hours. Choose from a tree that is abundant in tips, making sure to take them from different parts of the tree. Harvest only what you need, leaving as much on the tree as possible. The tips are the tree's new growth and will open up to become part of the branch.

SPRUCE TIP SALT

You can scale this up or down by using a 1:1 ratio of spruce tips to sea salt.

½ cup spruce tips, cleaned of any debris

½ cup sea salt or kosher salt

A few pinches of smoked alder salt (optional)

Combine the whole clean tips and salt(s) in a food processor. Pulse until finely ground. Pour the ground salt onto a parchment or cloth lined tray. Let the salt mixture dry completely in a warm spot or in an oven set to warm. The color will fade some. Store in a covered jar.

The scent and flavor of this salt is lemony and vegetal - a little more green beans than spruce tree, but it really adds the scent of spring. I love it on fried or scrambled eggs. The scent pops when sprinkled on warm dishes of spring vegetables, potatoes, or fish. Add it to anything that could use a dash of bright spring flavor. It is magical on avocado toast!

HAPPY SPRING!

Process the salt and tips in a food processor until finely ground

Dry the salt on a tray in a warm place

Wild Drinks and Cocktails, Rose Hips, and a Sweet Giveaway

A few years ago I found kindred spirit Emily Han on Instagram. Her beautiful IG feed reveals her love of botanicals, wildcrafting, and adventure. Emily writes and teaches about preservation techniques, cocktails, bitters, nourishing tonics, and other handmade edibles. She is the founder of the LA Food Swap and the co-founder of the International Food Swap Network.

Emily’s interest in wildcrafting began after she moved to Los Angeles and began walking and hiking near her home. She was curious about the wild plants and trees she encountered and was excited to learn that some of them were edible. Now she generously shares this love of wildcrafting with others.

I finally got my hands on her recently released book, Wild Drinks and Cocktails: Handcrafted Squashes, Shrubs, Switchels, Tonics, and Infusions to Mix at Home. (I have one to share with a lucky reader too). This gorgeous book is filled with amazing ideas and recipes. Everything is fresh from the field, forest, or farmer. What I love about Emily is her ability to create beautiful drinks that are nourishing and a wee bit fancy, but without being fussy or over the top. Everything she shares is just right and well-balanced. Emily provides excellent advice on harvesting plants and extracting as much flavor as possible. I love her advice to carry a mini Leatherman and some Tupperware in a backpack so one is ready for an unexpected trove of elderberries, rose hips, or Oregon grape. One must be always be prepared! I have had my book for less than a week and it is already filled with bookmarks and sticky notes. There are so many things that I want to make in this book starting with Meyer Lemon and Bay Leaf Syrup, Rose Water, Rosemary Wine, Apple Cider Water Kefir, Nettle Beer, Douglas Fir Liqueur, and Vin d’Orange. The book is thoughtfully laid out and the recipes are clear, simple, and easy to follow. There is something for everyone in this book, including plenty of alcohol-free options. As much as I enjoy making cocktails, I also love preparing something special for those who can’t consume alcohol or would like to limit their consumption without sacrificing flavor or presentation. I can't wait to make her Turmeric Switchel and Prickly Pear Squash.

Such a Beautiful Photo of Emily Han by Oriana Koren 

So far I have made Emily’s Elderberry Elixir, Rose Hip Whiskey Smash, and Rose Hip Syrup - all to excellent and delicious results. I have been given permission to share Emily’s Rose Hip Whiskey Smash recipe. This recipe was inspired by one of Emily’s favorite tea combinations: mint and rose hip. I think the combination of bourbon, orange, mint, and rose hip is perfect. I used Burnside Bourbon from here in Portland. Emily recommends using blood oranges, and as soon as they are available here, I will do the same. This recipe uses her luscious Rose Hip Syrup - it is velvety smooth, perfect for cocktails or with sparkling water. I drizzled some on my breakfast oatmeal this morning. Tasty!

Rose Hip Whiskey Smash

Reprinted with permission from Wild Drinks and Cocktails: Handcrafted Squashes, Shrubs, Switchels, Tonics, and Infusions to Mix at Home by Emily Han

It’s a distant cousin of the Mint Julep, but take my word for it: this Rose Hip Whiskey Smash is so much more exciting. Because the combination of rose hip and mint is one of my favorites when it comes to tea, I decided to put them side by side in a cocktail, too. And I’m glad I did, because pairing them with bourbon and orange is pure magic. You’ll get the best results if you use blood orange, which brings a rosy color to the drink, plus a subtle berry flavor that’s a nice match for the rose hips.

Makes one serving

3 orange wedges (preferably blood orange)1 ounce (30 ml) Rose Hip Syrup (recipe below)

4 to 6 fresh mint leaves

2 ounces (60 ml) bourbon

Ice cubes

Fresh mint sprig, for garnish

Muddle the orange wedges with the Rose Hip Syrup in the bottom of a cocktail shaker. Add the mint leaves and lightly bruise with the muddler. Add the bourbon and ice and shake well. Strain into an old-fashioned glass filled with crushed ice. Garnish with the mint sprig.

Rose Hip Syrup

Reprinted with permission from Wild Drinks and Cocktails: Handcrafted Squashes, Shrubs, Switchels, Tonics, and Infusions to Mix at Home by Emily Han

Rose hips are the berry-like fruits that develop after roses drop their petals. They’re so high in vitamin C that when Britain was experiencing citrus shortages during World War II, the ministry of health sent volunteers out to the hedgerows to gather valuable rose hips for syrup making. (Vitamin C is essential to a healthy diet: it prevents diseases like scurvy, may boost the efficiency of the immune system, and is important for the growth and repair of tissues, including bones and skin.) Rose hips are tastiest after a frost, which sweetens their flavor. To process them, cut the hips in half, remove the hairy seeds, and dry the skins for year-round use in teas, syrups, elixirs, compotes, and jellies.

Makes about one cup of syrup

2 cups (400 g) fresh rose hips

2 cups (470 ml) water

1 cup honey (340 g) or sugar (200 g)

Rinse the rose hips to remove dirt, and trim away any stems or leaves (it’s okay to leave the tops on). Lightly crush the rose hips using a potato masher or rolling pin. Combine the rose hips and water in a saucepan. Cover and bring to a boil. Reduce the heat to low and simmer, covered, for 20 minutes. Remove from the heat and crush the rose hips with a potato masher or another mashing tool. Strain through a fine-mesh strainer; discard the solids. Measure the liquid; you should have about 1 cup (235 ml). Return the liquid to the saucepan and add an equal volume of honey or sugar (about 1 cup [340 or 200 g]). Simmer for 5 minutes. Remove from the heat and let cool completely. Strain through a cloth or coffee filter to catch any little hairs, which can irritate the digestive system. Store in the refrigerator for up to 2 weeks.

Variation: Whole dried rose hips can be substituted for fresh ones: use 11⁄4 cups (100 g) instead. They’re usually too hard to crush by hand in the same way as fresh rose hips, but a food processor or mortar and pestle can do the job well. To substitute dried rose hips that have already been cut and sifted, use 3⁄4 cup (60 g) instead of 11⁄4 cups (100 g).

Be sure to scroll down to enter to win a copy of Wild Drinks and Cocktails: Handcrafted Squashes, Shrubs, Switchels, Tonics, and Infusions to Mix at Home...

Front yard woodsii rose hips

Rose Hip Syrup

Hips from our Woods' rose and fresh mint

Rose Hip Whiskey Smashes

Rose Hip Syrup with Fizzy Water. Mint, and Pineapple Sage Flowers

And now for the giveaway...

TO ENTER TO WIN A COPY OF WILD DRINKS AND COCKTAILS:

• Simply leave a comment below telling me your favorite thing about autumn. In one word or more. One entry per person.

• Entries must be submitted by 11:59 pm PST on Friday, November 20, 2015. A winner will be selected at random and will announced here on Saturday, November 21st.

We will ship this gorgeous book to one lucky winner. 

UPDATE: The lucky winner is Anna Rubin McGaraghan! Congratulations, Anna. I have sent you an email with the details. Thank you to everyone who entered. I loved reading all of your favorite things about autumn! 

Book Review :: Foraging & Feasting: A Field Guide and Wild Food Cookbook

Autumn is a good time to reflect on the past year, to gather ideas, and to catch up on reading. We are busy preparing for winter. We applied a few fresh coats of paint, put up shelves, organized the kitchen, and harvested some of our garden herbs (a BIG YES to Julia’s Rosemary Sugar for the best way to use an abundance of rosemary prunings).

Japanese anenomes are an autumn favorite 

Hops in the autumn sun

I have been filling the well with stacks of books from the library. I found some real gems, especially Nancy Singleton Hachisu’s Japanese Farm Food. A few weeks ago I was lucky enough to attend a Food Book Fȇte celebrating her book, Preserving the Japanese Way, at Elder Hall. We ate amazing food prepared by both Nancy and Jason French. I loved the Sashito Peppers with Miso and Sake, and the Dashi with Ginger and Smoked Eggplant. Delicious! Nancy shared her knowledge of Japanese farm food and preserving methods. She researches and revives cooking and preservation techniques that are quickly disappearing. I highly recommend both of her books.

Jason French in the kitchen, Nancy Singleton Hachisu discussing Japanese farm food and preservation techniques at Elder Hall

There is one book has occupied my bedside table (and dining room table, and kitchen counter) that I want to share with you. This book, Foraging & Feasting: A Field Guide and Wild Food Cookbook , is one that I will rely on in the years ahead. The author, Dina Falconi, herbalist, forager, and culinarian extraordinaire, has poured her soul into this book. It is her truly her life’s work in book form. Her knowledge is complimented by the amazing botanical drawings by illustrator Wendy Hollender. This book has been on my reading wish list, so when Dina sent me a copy to review, I was thrilled.

I have a thing for cookbooks, but as I get older I am more discerning about what ends up on our shelves. There are many recent cookbooks that are filled with fleshly photographs, but lack substance, useful information, or techniques. These books only offer a glimpse at a lifestyle or a lingering sense of wanderlust. They leave the reader hungry. In contrast, Foraging & Feasting is toothsome and satisfying. Dina and Wendy welcome you to the table and make sure that you are fed! This book resonates. It is both beautiful and useful.

There is something about botanical illustration that is so pleasing. The illustrated Plant Identification section of this book is a wonderful map to help guide you through fifty wild edibles. Each plant is explored by part, cross section, and season. There are excellent details on the plant’s structure, habitat, life cycle, reproduction, size, and culinary uses. The drawings provide the right amount of detail to help you identify wild edibles. Before jumping in head first, Dina suggests the importance of taking the time to get to know the plants around you in order to correctly identify them. It is also important to make sure that the area is safe to harvest from, and to always harvest respectfully. This book covers everything you need to start foraging, from the ways to forage, where to forage, why to forage, and most importantly, what to do with the treasures you have gathered, including how to preserve them.

One of the best things about this book is that it isn’t a collection of recipes, each based on a single edible. Instead it features a collection of master recipes that allow you to add bits of whatever is in season or available in abundance. From fruit coulis and syrups, to omelettes and soup, there are thousands of possibilities at your fingertips. The recipes that most intrigue me are Maple Flower Butter, Herbal Salt, Nettle Ginger Soda, Nettle Wild Blueberry Agua Fresca, and North Indian Wild Mint Relish. The recipes and techniques aren’t just for foragers, but also for those who want to make everything themselves. It is all in here: Ferments, stock, jams, catsup, chutney, sauces, water kefir soda, infused spirits, bitters, salads, and sweets.

Two of my favorites: purslane and red clover

Matching my clippings

These seasonal recipes work in hand in hand with the many helpful charts: Seasonal Harvest, Plant Biographies, Habitats, and Culinary Uses. The index is thoughtful, detailed, and inclusive - by techniques, ingredients, etc. to quickly bring you the information you need. I so love a good index! The fifty plants featured in this book are from the northeastern US, because that is where Dina and Wendy live. Most of the plants are also found here in Oregon and other temperate climates across the globe.

This book is a true labor of love, one that Dina is so proud of, and I can see why. They created this amazing book themselves: Writing, illustrating, art direction, developing recipes, and even publishing. Their effort shines through. If you want to dip your toes into the world of foraging, or if you have been foraging for years, there is something here for everyone.

Order your copy here from Botanical Arts Press.

Purslane Lemonade and Weed Margaritas

I try to find value in the mundane, the little things that are easily overlooked. Maybe this is why I am curious about the weeds around us, especially the ones that invade our empty urban spaces. The industrial areas here are peppered with grasses, weeds, and wildflowers like California poppies, Queen Anne’s lace, pink perennial peas, sumac, and fennel. When I ride the bus home from work I delight in the golden tufts of grass and California poppies along the train tracks. As much as I am tempted to hop off the bus to take a closer look, I think of my own urban plot. My plot promises plenty of ripe berries and sungold tomatoes. I love our backyard on a summer evening. The bees buzz on the leek blossoms and globe thistles. The dappled light shines through the hop bines and horseradish leaves. Here in the golden glow it is easy to overlook the flaws and unfinished projects. The piles of gravel and spilling bags of mulch blend in with the landscape. I usually only spend a few minutes out here before starting the evening chores, but I feel all the better for the time spent.

The way we view plants is cultural, and this cultural lens informs our perception of what is good or bad. Similarly, the language we use defines our relationship with plants. One man’s weed is another man’s nutrition. There is a solipsism too, if you don’t care where flavor or nutrition comes from, then why take notice? Of course, not all plants deserve our admiration, some are toxic or deadly. Some are garden bullies like crabgrass or bindweed that drive gardeners like me nuts. But there are many overlooked resources; it just takes time and knowledge. It is crazy that we pay money for things like iceberg lettuce, a plant that has little flavor or nutritional value, but we use chemicals to rid our yards of lambsquarters, chickweed, and purslane, plants that are packed with abundant nutrients and flavor. It amazes me that people feel so much anger towards dandelions. I think there is something to admire about them. The more I learn about them, the more I see how they benefit the garden and lawn. Crazy talk, you say? Dandelions are workhorses, using their deep taproots to bring nutrients from deep in the soil up to the surface to share with the plants around them. But until we take the time to observe, learn more, and challenge the dominant cultural paradigm, we define our enemies and only accept complete eradication.

We are preparing our backyard to attain certification as an official “backyard habitat”, but in order to do so, we are required to limit certain weeds and eradicate others. I will gladly get rid of the recommended weeds, but this certification process has made me think more about the plants we share our space with. We have also invested a fair amount of time researching and planting native plants, especially drought-tolerant varieties. Sometimes it seems that there is an arbitrary distinction between herb/vegetable/native plant/weed. Maybe plants are defined by more than location and perception.

Being an advocate for certain plants means questioning who defines them for us. I have started to to redefine some of the plants around me. One of the best ways was an amazing class I took last summer at Wildcraft Studio about the local weeds and natives that produce gorgeous natural dyes. Chelsea and her interns are cataloguing many of the Columbia River Gorge plants to see what colors can be produced from them. Instead of pulling weeds and putting them in the city compost bin, I now wonder what can be extracted from them first.

There is one powerhouse weed growing in our vegetable bed that makes me happy, purslane, also known as verdolagas. For a backyard gardener with a small plot, I see purslane as an beneficial groundcover. It does spreads like mad. if your livelihood depends on the production of produce, I totally understand your anger towards this particular weed. One small purslane plant can produce thousands of seeds. I have read that one plant can produce up to 50,000 seeds. I have also read that one plant can produce 240,000 seeds. Either amount tells you that this plant needs to be eaten all summer long! I let purslane grow around our veggies to trap moisture, keeping the soil nice and humid.

When our purslane starts to creep and grow, I harvest it for salads and tacos. The crunchy texture and lemony, vegetal flavor are also welcome in a savory stew or stir fry. Purslane harvested in the morning will be a bit more sour than purslane harvested in the afternoon or evening. Purslane also varies is saltiness depending on the soil where it grows.

To learn more about the weeds growing around me, I reserved The Wild Wisdom of Weeds: 13 Essential Plants for Human Survival by Katrina Blair from the library. This book examines common weeds (found on every continent) that are also nutritional powerhouses. At first glance The Wild Wisdom of Weeds seems a bit hippie-dippie and most of the recipes are raw/vegan, but Katrina is a biologist and permaculturist, and has inexhaustible knowledge. I plan to buy this book in order to use it as a reference.

Wild Weeds has recipes, but it is so much more than a cookbook. It is an in-depth study of 13 amazing plants with detailed nutritional information and techniques for harvesting and preserving plants, plus how to use what you have gathered from flower, seed, leaf, and root. I plan to experiment beyond the “eat fresh leaves all summer long”. The recipe I wanted to try first was the purslane elixir. I have eaten a fair amount of purslane, but I never thought to drink it. I recently made a variation of this elixir. It was the perfect thirst-quencher on a hot day. One thing to note about purslane is that it is a little similar to okra in the amount of slime, dare I say mucilage? When mixed with water it isn’t noticeable. It reminds me of another favorite juice: aloe juice.

Purslane is packed with nutrition. It is one of the only plant sources of alpha linolenic acid, an omega three fatty acid that is also found in fish oil. It is good for high blood pressure and regulating cholesterol levels. It is full of potassium, magnesium, and melatonin. It. has more beta carotene than spinach! So don't compost all of it! Eat it. Or drink it.

If you don’t have purslane invading in your garden bed, you can buy seeds from Seeds of Change, Seed Savers Exchange, or Baker Creek. Or you can collect your own seeds by finding unsprayed plants in the wild and bringing home some of the tiny black seeds in your pocket.

Purslane Lemonade

This thirst-quenching lemonade comes together easily with a blender. You don't need a fancy Vitamix type blender; I used an electric hand blender and a quart mason jar. Remember that purslane harvested in the morning will be a bit more sour than purslane harvested in the afternoon or evening.

If you don’t have purslane, use a small handful of mint, salad burnet, red clover flowers, thai basil, or lemon balm instead. Just be sure that the herbs are free from herbicide or pesticide residue.

I like to use a blend of both lemons and limes, but use what you prefer, or have on hand.

Yield: 3 – 5 servings, depending on thirst

A handful of fresh purslane, from your yard or farmers market

The juice from 3 - 4 limes, small lemons, or a combination of both

2 ounces simple syrup, honey syrup, or maple syrup or more to taste

2 cups of water

Additions: cilantro stems, mint, or basil, a couple dashes of citrus bitters, such as Dram Citrus Medica or Scrappy’s Black Lemon

In a blender combine the purslane, any additional herbs, citrus juice, syrup and blend well. Add a cup of water and blend some more. Strain the mixture through a wire strainer. Add ice, and another cup of water, if desired. Adjust for sweetness. Serve on ice and garnish with cilantro blossoms, lemon wheels, or edible flowers.

This lemonade makes a nice base for a “weed” margarita too. No, not that kind of weed, but the purslane kind.

fresh purslane

no fancy blender required

pretty purslane lemonade

Purslane Punch

This punch is lighter than a regular margarita. It has a lower ratio of booze, making it perfect for a hot day when you really want a margarita (or two), but you don’t want to fall asleep in your lawn chair. If you want to fall asleep in your lawn chair, just add more booze.

Scale this recipe up and make a big batch for an afternoon BBQ or gathering.

Makes 3 - 5 margaritas

1 cup Purslane Lemonade (see recipe above)

3 ounce tequila

2 ounces Creole Shrubb, triple sec, or Cointreau

½ ounce mezcal, I love Del Maguey Vida

juice of one lime

1 ounce simple syrup, if desired

Combine all the ingredients in a juice pitcher. Add ice and stir well with a wooden spoon. Adjust for acidity and sweetness, if necessary. Serve with salted rim glasses, or not. Garnish with cilantro, purslane, mint flowers, nasturtiums, or lime wheels.

Salud!

purslane weed-a-ritas