Summer Garden Lunch with Design Love Fest
I recently spent a beautiful day in LA with the lovely team at Design Love Fest. We made a few delicious floral drinks and a gorgeous Mediterranean lunch spread to celebrate all things summer....
First up, Iced Lavender Coffee!
Iced Lavender Coffee
This is one of my favorite morning drinks to make for guests, especially on a warm summer morning. It’s so easy to make and best to prep the night before so it will be waiting for you right when you wake up the next day.
Makes 4 beverages
Ingredients:
4 cups hot, freshly brewed coffee1/4 cup lavender simple syrup (recipe below)Ice cubes1-2 cups whole milk or creamsprigs of fresh organic lavender for garnish
Directions:
In a large bowl or pitcher, stir together the hot coffee and lavender simple syrup. Place the mixture in the fridge for at least 6 hours or overnight to chill.
When you are ready to make the coffees, fill each glass with ice. Pour 1 cup of the coffee and lavender mixture into each glass followed by 1/2 cup of whole milk or a splash of cream. Stir until combined and garnish with a sprig of lavender.
You can also make these beverages the morning you would like to serve as shown. Simply make the lavender simple syrup and allow guests to add the amount of sweetener they prefer to their own glass. This also makes a lovely coffee bar situation and guests and serve themselves.
Lavender Simple SyrupYou will need:1 cup organic sugar1/2 cup filtered water3 tablespoons of organic dried lavender
Place all ingredients in a pot over the stove and bring to a boil. Then reduce heat so the mixture is simmering…simmer for about 5 minutes until the sugar has dissolved and the mixture has reduced to a syrup. Let cool for about 10 minutes then strain. Store in the fridge for up to one week.
serve this drink with a garden party sugar rim and it will really take it to the next level!
Cantaloupe + Chamomile Bellinis
This is the perfect libation to serve at a summer brunch. The chamomile garnish adds a cheerful touch and the fresh cantaloupe is a wonderfully refreshing treat.Makes about 10 cocktails
Ingredients:
3 cups chopped ripe cantaloupe from about 1 medium-sized cantaloupe1 bottle sparkling winea handful of organic edible chamomile blooms
Directions:
Place the cantaloupe in a blender and blend until liquified. Strain the cantaloupe through a find-mesh sieve set over an extra large pitcher. Add the sparkling wine and stir until combined. Pour the Bellini mixture into 10 champagne flutes and garnish each glass with a few chamomile flowers.
Note: If you feel like being extra fancy (as shown), rim each glass with Garden Party Sugar…here’s how you make it:
Garden Party Sugar
Makes approximately 1 1/4 cupsIngredients:1 Tablespoon each (all organic + dried):hibiscus flowerschamomile flowerslavenderrose petalscalendula1 cup cane sugar
Directions:
In a food process or spice grinder, combine the dried flowers and pulse until the blooms resemble small flakes. In a bowl, stir together the sugar and ground flowers. For optimal flavor, wait about 2 weeks before use. Store in an airtight container at room temperature for up to 2 months.
To rim each glass, place a lemon wheel on a small plate and an even layer of Garden Party Sugar on another plate. Gently glide 1/2 of the rim on the lemon wheel. Then, gently dip in garden party sugar.
Use the extra sugar in your favorite baked goods such as homemade cookies, cakes and scones. It’s nature’s confetti….
Hibiscus Lemonade
I absolutely adore the color of this beverage. The hibiscus simple syrup is SO vibrant. Mixed with freshly squeezed lemon juice, this libation is the prettiest of pinks and will make your guests swoon with delight.
Makes 2 beverages
Ingredients:
1 cup fresh lemon juice1/4 cup hibiscus simple syrup (recipe below)1/2 cup water
Directions:
Place lemon juice + hibiscus simple syrup in an extra large ball jar or pitcher. Stir. Slowly add 1/2 cup water until you find the combination you enjoy. Store in the fridge.To make into a cocktail, simply place 1 cup of the hibiscus lemonade in a glass. Add 2 ounces of gin. Serve over ice. Cheers!
Hibiscus Simple Syrup
You will need:1 cup organic sugar1/2 cup filtered water1 tablespoon of organic dried hibiscus flowers
Place all ingredients in a pot over the stove and bring to a boil. Then reduce heat so the mixture is simmering…simmer for about 5 minutes until the sugar has dissolved and the mixture has reduced to a syrup. Let cool for about 10 minutes then strain. Store in the fridge for up to one week.
See the full post on Design Love Fest and thank you again to Bri, Joanie, and Ivan for such a fun morning shooting pretty things!
Cocktails by: cassie winslowImages by: Ivan Solis
Find more floral drink recipes in my book, Floral Libations!
