Cool off with three refreshing summer drinks on today’s episode of Earth Eats.
This is the first of two episodes we’re doing about summer drinks this summer, this first episode featuring three refreshing, non-alcoholic beverages: lavender lemonade, apple juice with sage and a sour cherry fizz.
Before we head to the kitchen today, we’re bellying up to the bar. The organization Green Drinks is a forum where folks get together and talk about sustainability issues, share business information, or just enjoy the company of like-minded people.
They have chapters in over 500 cities around the world, including one started by Melissa Henige and Andy Davis in Bloomington, Indiana.
“Green Drinks is an opportunity for different groups working in different niche areas to get together, talk about what’s going on, and really find some common ground about where we’re going forward as a community,” Davis says.
“Everyone can be green and recycle and stuff,” Henige explains, “but you’ve got to take it one step further, what else can you do. What else can you do for your community?
Learn More: Green Drinks International (website)
Our three drink recipes today are non-alcoholic and great for kids. In the summertime, rather than serving kids carbonated beverages that are full of sugar and corn syrup, utilize stuff out of the garden and from the farmers market to make your own cocktails for the kids.
Sage and Apple Infusion
- 2 quarts apple juice
- 1 bunch sage, washed and lightly bruised
- 1/2 teaspoon saffron threads (or turmeric)
- 1/4 cup honey
- 2 small lemons, thinly sliced into rounds
- 1/4 teaspoon cayenne pepper
- Heat 1 quart of the juice to a boil and pour over the sage, saffron, honey, lemon, and pepper. Allow to infuse 10-15 minutes.
- Add the remaining juice and chill well. Strain.
- Serve over ice with an apple wedge and safe leaf garnish.
Sour Cherry Fizz
- 1 cup water
- 2 cups granulated sugar
- 1/4 cup honey
- juice of 1 lemon
- 2 pounds sour cherries, pitted
- Bring water, sugar, honey, and lemon juice to a boil. Add cherries and return to a boil.
- Remove from heat and cool to room temperature. Puree until very smooth in a high-speed blender.
- Pour equal parts sour cherry puree and club soda over ice, and serve. This puree will keep for several weeks in the fridge or several months frozen.
- 1 cup water
- 1 cup sugar
- handful of fresh lavender blooms (or 3 tablespoons of dried lavender)
- juice of 1/2 lemon
- sparkling water
- Make a simple syrup (1 cup water, 1 cup sugar, bring sugar and water to a boil).
- Add a handful of lavender blooms to the simple syrup. (Or, 3 tablespoons of dried lavender.) Bring sugar, water, and lavender to a boil, then let it sit and cool down.
- Fill a pitcher with ice cubes. Add 1/2 cup lemon juice to 1/2 cup lavender syrup to pitcher. Fill the rest of the pitcher with sparkling water.
- Before serving, stir lavender, lemon juice, and sparkling water.