Sparkling Rosé Melon Cooler with Lavender
Yield: 4 to 6 drinks
Combine the melons with the lemon juice, honey and lavender in a blender and puree well. Transfer the fruit mixture to a pitcher and chill until ready to serve. Before serving, slowly add the rosé wine to your taste (about 2/3 of the bottle).
SOME GUIDELINES FOR "DRINKS FROM THE GARDEN"
The basic formula: Blend perfectly ripe fruits or vegetables with tender herbs or blossoms, citrus juice and your favorite sweetener in your blender or food processor and finish with a splash of something sparkling like dry soda, sparkling cider or a sparkling wine.
Make a batch of simple syrup and keep it in the fridge to blend with lemon or lime juice for your own lemonade or to bring out the punch in other fruits. Recipe: 1 part unrefined sugar to 1 part water. Simmer to dissolve the sugar and chill.
Try steeping woody herbs like lemon thyme, rosemary or sage in hot simple syrup for 30 minutes. Strain out the herbs and chill the flavored syrup to use in your creations!
More suggestions for delightful garden drink combinations:
• Blueberries, strawberries and/or blackberries with fresh basil, lime juice and honey. Finish with sparkling cider. • Peaches or nectarines with lemon juice, lemon thyme-infused simple syrup, and rose petals. Finish with Moscato d'Asti or your favorite sparkling wine. • Apricots (peeled) with fennel fronds, lemon and honey. Finish with pomegranate dry soda.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on July 2, 2011.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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