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October 30, 2010

Recipes...

Pomegranate Champagne Cocktail

1 pomegranate
1/4 cup lavender sugar
1 bottle champagne or sparkling water

Remove seeds from pomegranate.
Put in blender and blend for one minute. Strain the juice into a saucepan and discard seed pulp. (Alternatively, use 1 cup of pure pomegranate juice)
Add 1/4 cup lavender sugar. Stir and simmer for 5 minutes.
Remove from heat and cool. (Syrup may be stored in covered container for up to two weeks.) (By the way - pomegranate syrup is also known as grenadine syrup but be careful as most grenadine syrups today don't even have pomegranate juice in it anymore!)
To make the cocktail - place 2 TB of syrup in each champagne glass, then fill the glass with chilled champagne or sparkling water.

Lavender sugar - add 1 cup of sugar and 1/2 TB dried culinary lavender buds into a covered container about 3 days before you plan to use the sugar.


How about a hot drink?

Mulled Cranberry Nectar

4 cups Cranberry Nectar
5 cloves
1 cinnamon stick
1 orange, peeled and sliced
6 slices fresh peeled ginger, about 1/4 in thick

Large saucepan, combine everything and simmer for 20-25 minutes.
Strain.
Pour into heat resistant container and serve warm.

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