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Imbibe's Shady Creek Cooler

 

8 oz. strong brewed white peony tea
1/4 cup fresh blueberries
1 oz. lavender syrup (recipe follows)
ice cubes
Tools: shaker, strainer
Glass: highball
Garnish: sprig of lavender

 

Brew tea, and set aside to cool. Muddle blueberries and ice in a shaker, add tea and simple syrup, shake. Strain into an ice-filled glass and garnish.

Note: For an equally delicious variation, try substituting half a ripe peach for the blueberries.

 

Lavender Syrup
Dissolve equal parts water and sugar over med-high heat, turn off heat and stir in dried lavender. Let sit for 15 minutes, strain syrup into a jar and discard the lavender. Store in the refridgerator for up to 2 weeks.


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Related Content

For more iced tea recipes, check out “Anatomy of a Leaf” in the July/August 2008 issue.

 

 

 

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Photo by NessPace

Silky Dragon

 

1 cup ice
1/2 cup coconut milk
1/2 cup mango nectar
1 small ripe banana
1/2 cup ripe mango, cubed
1/2 cup ripe papaya, cubed
1/4 cup shredded coconut
1/2 tsp. Thai ginger, zested
1/4 tsp. cardamom powder
Two medium-sized pineapple sage leaves
Juice of half a lime
1–3 dried Thai chiles, to taste
Tools: blender, knife, zester
Glass: parfait
Garnish: pineapple sage leaves and/or an umbrella

 

Combine the first 10 ingredients in a blender. Blend well, then taste. Add one pepper, blend well and taste. If you like more fire, cut up to two additional chilies into thirds and add a piece at a time, tasting as you go. Serves two.


Serving suggestion: This tropical smoothie is delicious on its own, but you can also make it a cocktail with your favorite rum or tequila.

 

From the Imbibe Test Kitchen

 

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