Second you need to make the berry mixture for the sorbet.
1 lb. of mixed berries ( I used 2:1 raspberries to blackberries)
1 oz. freshly squeezed lime juice
2 oz. Hendrick’s Gin
3/4 cup of Mint Simple Syrup from recipe above
In a food processor, break up the berries and add the rest of the ingredients. Continue to process until smooth.
When your mixture is thoroughly chilled and mingled, start your ice cream maker and throw in your mixture. Sorbet only needs about 15 minutes to set. After set, scoop into freezer safe containers and freeze until solid.
I had scratched down an idea for a floral drink when the idea came up on Mixology Monday. And then I was out of town and forgot about it. I’m revisiting some ideas this week that I had left to the side and now have some time to actual try. For this recipe, keep in mind that Hibiscus is pretty astringent and this is not a liquor I’d knock back on its own. However, when mixed properly and sweetened, it’s delicious.
6 oz Tequila
1-1/2 Tablespoons Dried Hibiscus Flowers
Combine ingredients in a jar and seal. Refrigerate for 2 hours and then strain out the hibiscus and discard it. Or, if you’re like me and you forget it in the fridge for 24 hours, it’s also ok not ok. It gets too bitter. Stain it out immediately. Although it starts to move into the realm of bitter It’s so bitter, so taste it first after you’ve discarded the flowers.
Use immediately or store in the refrigerator indefinitely.
It’s been two weeks and it’s time for part two of making Limoncello.
First, take out that bag of lemon juice that’s been in the freezer. This was from the 4 lemons you zested two weeks ago… What? You forgot and threw them away? Fine, go squeeze 4 lemons and come back here.
Next thing you need to do is strain out the lemon zest that you’ve been shaking around everyday. You’ve been doing that, right? Good.
Depending on which way you went, you may have to strain twice. Since I used a combination of fine zest and strips of lemon peel, I had to do it twice. First strain went into a large pyrex measuring glass using a fine mesh strainer. I pushed down a bit on the zest to try and release as much liquid as possible. Then I decided to switch jars I was using, mainly because I could use this giant jar for another project (coming soon!). The second strain I used an extra-fine mesh strainer to make sure I got most of the floaty bits. While you’re doing this you should go ahead and start making the simple syrup.
1 cup sugar
1 cup water
Combine water and sugar in a sauce pan and put over low heat until all the sugar has dissolved. You might want to gently swish the pan around at first just to help with the dissolving. Then take the pan off the heat and allow to cool completely. Once cool, combine the simple syrup and lemon juice and pour into the vodka mixture. Now cover it tightly and let it sit for 6 weeks in a cool, dark place. In 6 weeks come back here for the exciting conclusion!
No wait! Come back all the time for drink recipes!
2 cups water
1/2 cup sugar (I used organic golden sugarcane, but ehhhh… you can use white, it’s just what I had on hand)
4 sprigs of rosemary
1 teaspoon of lavender buds
Wash and dry your herbs. In a saucepan that seems much too large to hold such little liquid, throw in the water, sugar and herbs. Swish to combine. It’s not necessary to thoroughly dissolve the sugar. That will happen soon enough. Bring the mixture to a soft boil (not rolling), then turn down to simmer for 2 minutes. Remove from the heat and let stand for 10 minutes. Fine strain your mixture into a glass container. I prefer one with a spout (I usually just pour into a pyrex measuring glass) since I will transfer this into a couple different jars. One for a present, and then one bottle with a pour spout for drinks.
Note: There is so much debate over simple syrups (Cocktail Culture has a nicely compiled list of several arguments), and since I don’t claim to be an expert on any of this I am just using the same recipe I was following for the original recipe. It tastes good and worked for me with no problems. The original recipe says it will last up to one week in the fridge, but again, as with other syrups, I find that the boiling process does some kind of scientific mojo that lets it sit perfectly fine in my fridge for at least a month. However, this mix is going straight into the next drink recipe…here.
This is the recipe for the butter base in my Hot Buttered Warm Up drink (which should be the next post after this or links here).
½ cup (4oz) unsalted butter
2 T of muscovado sugar
4 large cardamom pods cracked and seeds ground finely
1 tsp of vanilla bean paste (Vanilla paste can quite pricey and is usually used by a. people who bake things in large quantities and need containers of paste or b. people who find the act of trying to slice open a single vanilla bean and scrape out its contents an utter pain in the ass. I am not a baker. I’m sure you could use vanilla extract here and get the same flavor, but I wanted pretty flecks of seeds in there.)
Cream the butter and the sugar together in a stand mixer. Add in next 2 ingredients, mix to incorporate. Scrape butter mixture into a dish, cover tightly and refrigerate.