Edible Iowa River Valley contributor Genie Gratto first arrived in Iowa in September, 2005 with a self-proclaimed black thumb. Now, nearly two years later, her thumb is green, her garden is full and she is blogging about both at The Inadvertent Gardener.
When she’s not blogging, you might catch her sipping this libation. Genie first learned about it at an early summer dinner, where her friends served a delicious cocktail of simple syrup infused with lemon balm and cut with sparkling water. It inspired her to try my own version at home, this time infused with blossoms from the lavender plant she successfully over wintered in an experimental act of gardening. The resulting drink is floral but not overpoweringly so, and incredibly refreshing. Looking to up the ante? Add a shot of vodka to each glass and stir.
1. c. sugar (if you’re not of the sugar persuasion, substitute Splenda for a lovely, no-cal treat)
2 c. water
1 TBSP dried lavender and 2 TBSP fresh lavender, or 2 TBSP dried lavender, or 4 TBSP fresh
lavender (depending on what you have on hand)
One bottle unflavored sparkling water
- Stir the sugar