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 :)

Lemon- lavender Tea

Against my husbands wishes I went and bought a tiny lavender potted plant and love it to bits. Well I should be spanked for saying that cos most of my love is short lived. We have a total of 6 plants on our balcony of which the basil and parsley are actually struggling to live. The daffodils, blue bells etc etc died after they flowered and id like to think that's how their life cycle works. Our orange plant was such a delight when I picked it up from Borough Market last year. I'd paid quite a bomb for it and promised Ro with all my heart I'd look after it. And now, although its not died on me, I haven't seen an orange grow on it after we plucked the ones that came with it. Ro's constant disturbing question, 'you cant even look after an orange plant, how on earth are you gonna look after a kid.' Grinning from ear to ear wouldn't help, I guess :)

So anyways, purple is my fav colour and I've recently developed this obsession for lavender and have been researching it quite a bit, well more on the level of, where I can go and pick some fresh lavender...lavender farms near London etc. But never on what to do after I did pick some up. So after my lovely lavender baby was perched on the balcony sill, I had to prove to Ro I'd definitely cook with it. I posted a status message on FB asking what to do with lavender..Got a few replies, among which PJ's lavender tea made an impression. Well rather it sounded the easiest:)

Today it was raining cats and dogs and tea was just the thing I wanted. Did some research and figured I could make it without drying the lavender. The tea smelt so darn good and tasted just as I thought it would. Thanks PJ for the suggestion.

Like Joey from F.R.I.E.N.D.S says, 'thats like summer in a bowl,' in my case in a cup..but you get the idea right? 

For one cup tea you would need:

Tea bag- 1 (I used  Whittard traditional English tea bag)

Lavender flowers- 1 tsp (or more if you want a stronger flavour)

Water- 1 large cup

Lemon juice- 1 tsp

Sugar or honey- to taste (optional)

Bring a cup of water to boil and throw in the lavender flowers and the tea bag.

Let it boil for a few seconds and then take it of the flame.

After a minute or so, remove the tea bag, add the lemon juice and sugar/ honey and stir well.

Strain and pour into tea cups.

Another method would be to pour boiling water into a bowl with the lavender and tea bag. Steep for about five minutes.

Add the lemon and sugar and pour into tea cups. 

Serve hot with biscuits.

Notes: I'm definitely gonna try some other variations like basil and lavender, ginger and lavender etc :)