A great way to celebrate the summer with this small batch recipe from Marisa McClellan's latest book, Preserving By the Pint. McClellan demonstrates how to make this tasty treat and shares numerous tips along the way…
Canning blueberries in a raw pack is easy enough for a new canner and special enough with the addition of Lavender Vanilla Syrup for one who seeks a delicious twist. Lovely on yogurt or with oatmeal, this one is a winner.
The Sparkling Lavender Lemonade was quite easy to make. I used leftover lemonade syrup from the Lemon Shandies I made recently along with homemade lavender simple syrup. Both of these syrups turned out delicious!
You can put vanilla in all kinds of things and you won’t go wrong, but vanilla with lavender and citrus? This is a winning combination. I think it might be some kind of holy trifecta; at the very least it’s Three Musketeers status.
Following a recent blackberry foraging expedition I returned with a bountiful supply of beautiful wild blackberries. They are in season at the moment and abundant in both rural and urban areas. What better way to use your blackberries?
It's a summer garden in a bottle, similar to Galliano, with Yarrow, chamomile, lavender, juniper berries, cinnamon and spices, anise and citrus. Then it's finished off with vanilla bean! It tastes devine!