What a fitting name for a drink! I found this recipe in The Juicing Bible by Pat Crocker. Since we are approaching Summer, I thought this sounded exotic and refreshing enough to share. I have heard of flowers in salad—this beverage will have you drinking them too.
Summer Flower Nectar
You will need:
-1/4 cup (50 ml) fresh calendula petals
-1/4 cup (50 ml) chopped fresh lemon balm
-3 tbsp (45 ml) fresh rose petals
-1 tbsp (15 ml) fresh lavender flowers
-1 tbsp (15 ml) grated orange zest
-1 tsp (5 ml) chopped gingerroot
-4 cups (1 L) boiling water
-5 tbsp (75 ml) liquid honey
-3 peaches, pitted
-3 apricots, pitted
-3 nectarines, pitted
-2 two-inch (5 cm) slices watermelon, cut to fit tube
-3 cups (750 ml) mineral water
-3 whole roses, optional
-3 whole calendula flowers, optional (as seen in photo above)
Place calendula, lemon balm, rose petals, lavender, orange zest and gingerroot in a teapot. Pour in boiling water and steep for 5 minutes. Strain tea into a pitcher or container, discard solids. Add honey and stir until dissolved. Chill until ready to serve.
To serve: Using a juicer, process peaches, apricots, nectarines, oranges and watermelon. Whisk and pour into a punch bowl. Stir in mineral water and chilled tea. Garnish with whole flowers, if desired, and serve over ice.
Seems like the kind of drink to be sipping while lounging in the backyard, reading a good book! Hooray for the sunshine season.