Sparkling Blueberry Lemonade 

Ingredients: 

  • 1 cup dried butterfly pea flowers 
  • 2 quarts water 
  • Peels from at least 3-4 medium sized lemons 
  • 1 cup white, granulated sugar 
  • ½ cup fresh blueberries 
  • ½ tablespoon cardamom 
  • 1 teaspoon coriander
  • 2-3 oz. sparkling water 

 Instructions:  

  1. Add sugar, blueberries, spices and 1 quart of water to a medium sauté pan and cook on medium high heat until the sugar has dissolved and the blueberries have broken down, about 10 minutes. Strain the mixture and reserve.  
  2. Boil another quart of water in a separate pot. Add the pea flowers and lemon peels and remove from the heat.  Let the pea flowers and lemon peels steep at least 30 minutes or overnight to extract the lemon oils from the peels.  
  3. When ready, add the strained blueberry syrup to the pea flower liquid. Stir vigorously to combine. 
  4. To serve, fill a tall glass with ice and fill 2/3rds of the glass with the blueberry lemonade. Top with sparkling water. Garnish with a fresh lemon peel or fresh blueberries as desired.

 

Hibiscus Agua Fresca 

Ingredients: 

  • 1 cup dried hibiscus flowers 
  • 2 quarts water, divided 
  • ¾ cup brown sugar 
  • 5-6 slices of ginger 
  • 1 clove 
  • ½ tablespoon coriander 
  • ½ tablespoon whole allspice 
  • ½ a pod of star anise 
  • 2-3 medium sizes orange peels 
  • ½ cup lime juice 
  • 1 oz. sparkling water 

 Instructions:  

  1. Heat 1 quart (4 cups) water and the brown sugar in a medium pot or saucepan. Add the ginger, clove, coriander, allspice, star anise and orange peel. Boil until the brown sugar has completely dissolved and remove from the heat.  
  2. Stir in the dried hibiscus flowers. Let sit for at least 20-30 minutes or ideally overnight.  
  3. Strain into a pitcher, carafe, or whatever container you prefer. Add the lime juice and another quart of water.  
  4. To serve, fill a glass with ice and fill ¾ of the glass with the hibiscus aqua fresca. Top with sparkling water. A fresh orange peel is an excellent aromatic garnish for this drink.

 

Cucumber Basil Mojito  

Ingredients: 

  • 8 large English cucumbers 
  • 1 medium bunch of mint 
  • 2 medium bunches of basil 
  • 2 cups water 
  • 1 cups sugar 
  • A pinch of salt 
  • Lime juice 
  • Sparkling water for topping 

 Instructions: 

  1. Blend the cucumbers with ½ a cup of water until very smooth, about 1-2 minutes. Strain the cucumber juice through a fine strainer. 
  2. Heat 2 cups of water and the sugar in a medium saucepan or pot. Add the mint and basil and boil until the sugar completely dissolves. Remove from the heat immediately and let steep for 30 minutes, or ideally overnight. 
  3.  Strain the herb simple syrup, add a pinch of salt and mix vigorously with the cucumber. 
  4. To make the mocktail, add 3 oz. of the cucumber mixture, 1 oz. of lime juice and ice to a cocktail tin or container of your choice. Stir or shake the mocktail as you would like. Less sparkling water is needed for a shaken mocktail.  
  5. Stain the mocktail into a glass such as a coupe or champagne flute. Top with sparkling water for more effervescence.  Garnish with either an edible flower or lime wheel.