Blueberry-lavender gin and tonic

For the past couple of months a whole bunch of us (Nupur, Suchi, Preeti and I) have been busy planning Bloggers' Buzz- a food blogger meet, and its been pretty overwhelming thinking that the big day is in 2 days time. We have managed to rope in 25 bloggers and food enthusiasts and a good number of generous sponsors for the event. We will just have to wait with fingers crossed that nothing goes wrong on the day and the event is deemed a success.

There is a competition up and running for the event and its being judged by Jeanne of Cooksister, who is a well established blogger and photographer. In between all the BB work and some deadlines on the work front I couldn't whip up anything spectacular or innovative for the event, but the thought of winning a Hotel Chocolat gift hamper made me post something anyway.

I am not a big blueberry fan except if its in a muffin. So I was pleasantly surprised when the combination of lavender and blueberry in this drink made it to my top 5 (yes i have a top 5 in my mind). Lavender is quite over powering in this drink, but its such a nice and fragrant herb that I love using it in cakes, cookies and drinks. Here are two ways you can use up lavender l

Makes 6 servings

Water- 1/4 cup

Sugar- 1/4 cup

Dried lavender- 1/2 tsp

Blueberries- 2 cups

Gin- 1/2 cup

Tonic- 200ml (2 small cans)

Ice cubes- as required

 

Make a sugar syrup by boiling together the water sugar and dried lavender..

Boil, stirring occasionally, till the sugar is completely melted.

Close with a lid and let it steep for about 15 to 20 minutes.

Once the times up transfer the syrup into a glass and cool in the refrigerator till ready to use.

Meanwhile, wash the blueberries and tip into a saucepan with 2 tbsp of the sugar syrup and 2 tbsp of water.

Cook on medium heat till the blueberries break down and gets slightly cooked. It doesn't need to be that pulpy, just break them all down with a wooden spoon.

Cool and strain into a large bowl, diluting it with water if you find the juice is not falling through.

Add the gin and give a good stir. 

Do a taste test and if you need more sugar add the remaining sugar syrup.

Add ice cubes to the glasses and pour in the drink about half full..top with the tonic and enjoy :)

Notes: Add lemonade instead of tonic water for a change

Ignore the gin for an alcohol free version.

Muddle some mint leaves with the blueberries and I'm sure it would be great.

Lavender- two ways

We went to a lavender farm in Surrey last Saturday and I cant even begin to explain how incredibly beautiful it was. It started raining just when we got there, and that kinda added to the whole beauty of the place. Set in a typical English countryside, Mayfiled Lavender field is a charming 25 acre lavender field and is in full bloom from mid June and is harvested by August. My obsession with lavender got me interested in the whole thing, and was thrilled to find one right here in London. Took pictures after pictures and I still wasn't satisfied. Ro had to drag me outta that place ultimately. Had a cuppa tea in their lovely lil cafe, grabbed a big bunch of lavender and headed back home smelling of lavender. Here are some pics for you to enjoy.

Come today, and I had to do something with the lavender bunch, soon. Separated the bunch, and I'm thinking of using one for some potpourri and the other for cooking. Haven't decided what to cook with it as yet, but this is what i came up with today.

Lavender sugar

This is a brilliant way to store these lavender babies. It can be then used in cakes, cookies, drinks or just sprinkled on fruit.

Granulated sugar- 1 cup

Dried lavender flower heads- 1/2 tbsp

In a pestle and mortar, finely grind the lavender with about 1/2 tbsp of sugar. 

Transfer to a bowl and stir in the rest of the sugar.

Store in a jar with a tight lid and let it stand for three days, before you use it.

Lime- Lavender cooler (makes about 3 cups)

The lavender tea was so soothing, that I decided to try a cooler this time, and yes, we both loved it thoroughly. 

Lemon juice- 1/4th cup

Lime juice- 1/4 cup

Sugar- 6 to 8 tsp (or to taste)

Lavender flower heads- one hand full

Hot water- 2 1/2 cups

Salt- to taste

Ice cubes- as required

Place the lavender flower heads in a heat resistant bowl and pour the hot water into it. Let it steep for about 10 minutes, then strain out the lavender and discard.

Mix the sugar into the hot lavender water and mix till dissolved. 

Once lightly cool, add the lemon juice and lime juice and mix well. Add some salt for that extra twang.

Pour into a pitcher filled with ice and chill further in the refrigerator, if required.

Otherwise, pour into serving glasses, garnish with a lemon wedge and serve cold.

I also tried using the lavender sugar to make this cooler and it came out beautiful. 

While I was moving the bunch around, some fell on the floor. I got a call after that and so didnt clean it up immediately. The sun played hide and seek for a while in the afternoon, and this kinda caught my attention. I had to click a pic :)