I really do love eating flowers. So when I saw a dried packet of unknown flowers in the spices section of the supermarket I bought it first and asked questions later. When I got home, most of the recipes I found online for borage required fresh flowers/plant parts, so they were out. However I also found that its supposed to taste like cucumber. My copy of The Lemonade Cookbook (my favorite source of salads) has cucumber lemonade, so I checked what they paired it with- mint. So I made a borage-mint simple syrup and mixed it with lemon juice and water.
For Borage-Mint Simple Syrup
1/2 C Water
1/2 C Sugar
3 T Dried Borage Flowers
1 T Dried Mint
For the Rest of the Lemonade
3 C Water
1/2 C Lemon Juice
- Mix together all of the simple syrup ingredients in a saucepan. Let simmer for 5 minutes until sugar is all dissolved. Let it cool for 10 minutes, and then strain out the flowers and mint.
- Mix it with the rest of the lemonade ingredients and enjoy.
I love gutting food blogs. I read the whole blog from the very beginning to the end as quick as possible while filing interesting stuff into categories that I will later use to plan meals. I have 8 general categories of food bookmarks and even more subcategories. When reading earlier entries of Reiko’s Culinary Tribune I couldn’t always find the recipes. All her stuff looked so cool, so for the Red Currant Citrusade I made my own recipe.
Serves 15 People
For the Currant Sugar-Water
- 1/2 C Frozen Red Currants
- 1 C of Sugar
- 1 C Water
For the Rest of the Lemonade
- 6 C Water
- 1 C Lemon Juice
- 1/4 C of Rose Water
- Mix the ingredients of the currant sugar-water in a saucepan and heat on the stove until the currants are cooked through.
- Mash and put the currants through a strainer. Discard the currant skins but keep all the liquid and refrigerate until cool.
- Mix the water, lemon juice, rose water and currant sugar-water in a pitcher.
Sometimes in life, one is told that the person they are making something for wants a small yield of something fantastic to prevent gluttony. Sometimes one has half cans of evaporated milk and condensed milk left over from making a half portion of flan, sometimes one is requested to make a half portion of horchata. My favorite go-to horchata has usually been a variation of this one, which makes much too many for another person’s simple craving. Hence the recipe below.
Yields 6 Cups
- 5 C Uncooked White Rice
- 2 C Water
- 1/3 C Almond Milk
- 3/4 C Condensed Milk
- ½ A Stick of Mexican Cinnamon
- 1 t Almond Extract
- 4 C Water
- Soak the rice and cinnamon in the 2 C of water 6 hours or overnight.
- Drain the rice and cinnamon and place in a blender. Place all the other ingredients in the blender. Blend until smooth.
- Strain the contents of the blender twice and then put in the fridge to chill.
I really love roses and often add rosewater to my lemonade. This was made as part of a project I did in my high school junior year where I paired poems and recipes. It’s poem is here.
- 1 Can Ginger Ale
- Dash of Elderflower Syrup
- Juice of a Lemon
- 2 t Melted Prickly Pear Jelly
- Dash of Rose Water
- Mix it all together and enjoy.
This is my great aunt’s recipe that she makes from the plants she grows in her garden in Switzerland. It is super delicious and I love cooking with elderflower syrup! Since I can’t get elderflowers where I live right now, I made a honeysuckle syrup which was also very good!
- 15 Stemless Elderflowers or 30 Honeysuckle Flower Heads
- 6 1/3 C/15 dL Boiling Water
- 2 ib + 3.264 oz/1 kg Sugar
- 4 oz/113 g Citric Acid
- 1 Sliced Lemon
- Shake flowers to dislodge potential insects.
- Place in a jar with the lemon, hot water, sugar and citric acid.
- Let stand for two days and stir twice a day.
- Sieve until clear.
- Boil in a sauce pan and remove froth.
- Cool and serve in club soda or in whatever you like.