Fig + Rose Hip Lemon Drop
Dried fruit is a year-round staple in my kitchen, especially when the weather is chilly and the fresh fruit selection dwindles at the farmer's market. Dried citrus is a wonderful way to brighten up so many dishes and the dried lemon slices from Simple & Crisp are absolutely scrumptious. Dried lemons make fragrant homemade salts + sugars that add a special touch to any recipe.This cocktail is quite festive and delicious. Serve as an aperitif at your Thanksgiving dinner...or serve with the turkey! Cheers!Fig + Rose Hip Lemon DropFor each cocktail...Ingredients:2 tablespoons dried lemon simple syrup (recipe below)3 tablespoons fresh-squeezed organic lemon juice2 ounces vodka (this cocktail is also delicious with whiskey)Handful of ice1 organic fig, halved1 tablespoon of rose hip + dried lemon sugar (recipe below)Directions:Place simple syrup, lemon juice, vodka, and ice in a cocktail shaker. Shake vigorously. Strain into a cocktail glass of your choice rimmed with rose hip + dried lemon sugar. Garnish with fresh figs and a sprinkling of rose hip + dried lemon sugar.Dried Lemon Simple SyrupIngredients:1 cup organic sugar1/2 cup filtered water3 tablespoons fresh-squeezed organic lemon juice2 slices of dried lemon (I used Simple + Crisp)Directions:Place all ingredients in a small saucepan over medium heat. Allow to simmer until the sugar has completely dissolved. Remove from heat and allow to cool. Discard dried lemons. Store the syrup in a ball jar in the fridge...use within one week.Rose Hip + Dried Lemon SugarIngredients:1/2 cup organic sugar4 slices of dried lemon1 tablespoon dried organic, edible rose hips (look for dried rose hips in the tea or bulk section at your local natural foods store)Directions:Place sugar, dried lemon slices, and rose hips in a spice grinder or blender. Blend/grind by pulsing a few times. This sugar is vibrant, earthy, and of course, sweet. Sprinkle on ice cream, use to sweeten your morning coffee, or use in place of regular sugar in your favorite cookie recipe.Photo + Recipe by Cassie Winslow
