Tag Archives: liqueur making

Using the Garden: Lavender

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This weekend, I have to do something with the lavender flowers in my herb garden. There is a lot of beautiful lavender growing out there. I love it for its beauty alone, but I do like to use as much of what my garden produces as I can, and I am afraid I will miss my window if I don’t get going now.

I plan to dry some of the buds, even though everyone seems to recommend you dry it before they bloom, and blooming is happening now. Chalk it up to this year’s lessons for the future; next year I will get an earlier start.

I have actually used lavender before a bit. A couple of years ago, I made lavender sugar to give as homemade Christmas gifts, even though it was almost embarrassingly easy–just pulsing some dried lavender flowers with sugar in the blender to mix through and putting the resulting mix in pretty jars. It was a fun and different gift though, and it made a nice addition to gift bag stuff. I think it would be really nice in a tea-themed basket thing, too (why yes, that is a technical term, basket thing, 🙂 ).

I wanted lots of ideas for how to use my fresh, garden-grown lavender, though. A quick online search gave me many ideas, some I had seen before, some new. Marsha, who does my garden, was not at all surprised when I told her I had found some infused liquor ideas. She and her partner have been the appreciative recipients of my forays into mint liqueur many times. I saw suggestions on various forums for using lavender to infuse both bourbon and gin. I am a fan of both liquors, but the gin does sound like a better match for lavender. I will do a small batch of both, though, and see how they taste.

We will definitely be making a big batch of lavender simple syrup as well. Last year I made an easy dessert out of sliced strawberries, lavender syrup and lemon zest sugar, either alone or over ice cream that we definitely want to try again. We did lavender lemonade with fresh lemon juice as well, and I was surprised at how much the kids liked it.

On a non-food note, I am excited about making this soap, even though I don’t have loofahs from my garden:

 So, my plan for the weekend is to start the liquor infusions and make the simple syrup with the fresh lavender, and then drying whatever is left for use throughout the year. That gives me a bit more time to find ideas, too. Anyone have any to share?

In which I care about my health

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Did you know that, regardless of how much time you spend exercising, sitting too much makes you less healthy? If you exercise for an hour every day, but spend the majority of the remaining time sitting down, your health outcomes are not that much different than those of a couch potato.

So, standing in the kicthen making sugar syrup, transferring my lemon peel infused vodka to a bigger jar, and mixing in the sugar syrup and more vodka today was clearly done because I care about my health! Now I just need to get some more sugar so that I can move my mint liqueur to the next step, too. You know, because I care about my health so much.

Using up the Garden: Mint

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Last year, when I had my garden for the first time, I loved it, but I wasn’t quite sure what to do with it. I wasn’t really prepared for getting a lot of some things while getting none of others, and I wasn’t ready to start cooking with whatever I had on hand. I had long been a menu planner, but I was a grocery store menu planner:

  • Think of what sounded good
  • Make a menu and grocery list
  • Go to the store and buy it

The difference between this kind of planning and garden planning is that grocery stores usually have whatever you want, produce-wise, whenever you want it. Gardens produce whatever is in season, whenever they happen to be ready. I just wasn’t prepared for that shift, from starting with a menu and getting whatever produce went with it to starting with the produce that I had and making a menu from that.

This year, however, I was determined that things were going to go differently. I would plan ahead, searching out recipes, and adapting the recipes that I have! We would eat squash every night if necessary! Veggie soup! So far, I haven’t been perfect (a few things have gone to the compost bin), but we have actually eaten the majority of produce to come out of the garden. I want to start keeping track of what I have done and lessons for next year here, starting with mint.

Several weeks ago, I started using my mint in nearly everything. There was so much, and I didn’t want to waste any of it, because it is really good stuff! I made mint juleps, and sweet mint tea, Lebanese lentil salad and tzatziki-like herbed dressings, herbed chopped salads and mojitos. All of this did use up a lot of mint during the growing phase, but once all the mint started flowering and reaching the end of the season, I needed to do something fast, with a LOT of mint.

A quick search of the internet quickly led to a list of liqueur recipes, and I was hooked. It is the perfect way to use a lot of mint, and I can give some of the results away for Christmas presents, not to mention having some homemade liqueurs right here at home. Unfortunately, I also found a lot of other liqueur recipes that I am making with things not from the garden, but that is a story for another time. I settled on this recipe, and started it once as stated, but that barely even touched the huge amount of mint out there. Clearly, more drastic measures were needed.

Yesterday, I went out and cut off all of the rest of the mint in the garden. I used my kitchen shears and cut under all the leaves, but not all the way down to the ground, because I am hoping that more mint comes back in the fall. This may seem crazy when you consider how much work it was harvesting the mint yesterday, but I do love having fresh stuff from my garden! Here is the mound of mint waiting to be processed:

As you can see, some of the leaves don’t look so good, but much of it was usable. I got about 5 ½ lightly packed cups of mint leaves out of this mound. I stood at the sink for probably 2 hours or maybe a bit more, broken up into two stretches, pulling leaves off the stems, washing them, spinning them in the salad spinner (as an aside, the garden has changed my salad spinner from a slightly expensive indulgence–I used to buy pre-washed produce all the time–to an almost daily use kitchen gadget, which I think is pretty cool,) and making mint syrup and more mint liqueur.

For the mint liqueur, I decided to use rum this time, both because I had some rum on hand while I am out of vodka, and because I am just not a vodka fan. I guess it doesn’t matter since it is going to be so highly flavored with the mint and sugar syrup, but I wanted to try it with the rum anyway. Since I already started some with the vodka, I will be able to compare and see which one is better. I put about 4 cups of mint in with 9 cups of rum, playing a little loose with the recipe proportions. Although, really, that is only about a quarter cup extra mint, which will just make it extra good, I am sure. Here is a picture of what I have so far:

Since the jar is so big, it looks like it is not much, but it really is a lot! I have smaller jars for when it is ready to start aging and being sent out to friends as presents (or going in my liquor cabinet.)

For the mint syrup, I brought three cups of water and 1 ½ cups of mint to a boil, then added about 2 ½ cups of sugar. I let that return to a boil, stirring, then turned the heat down, put a lid on the pot and simmered for about five minutes. Then I runed off the gas, took off the lid, gave it a quick stir and left it to cool and steep. When I got back around to it, I drained the syrup through a colander to remove the mint leaves, put a lid on the bowl and stuck it in the fridge. We are going to get some vanilla ice cream today to have with this, and I may make some tea with it, or maybe some lemonade. I made lavender lemonade with a sugar syrup infused with dried lavender flowers and fresh lemon juice recently, and the kids loved it, so mint lemonade may be a hit, too.

Lessons I have learned from mint:

  • I could have started liqueurs long ago. While the mint was going strong, anything I took off came back within days, and it was all fresh and healthy. I would still do this end of season thing, but I could have gotten a lot more out of my mint if I had used it more at the beginning.
  • I need to look into drying some of these herbs. I assume I just need to get some kitchen twine and tie up a bunch in the basement, but I need to look into specifics.
  • I got more mint this year than last year, and chances are I will get even more next year.
  • I need to start saving all glass jars that I use during the year. I can save a lot of things in jars.
  • I could use even more minty recipes.

Overall, I know I did a much better job using the mint this year than I did last year. I am very excited about my homemade mint liqueurs, and I cannot wait to give them to my friends for holiday presents. Now I just need to see if cutting back the mint now leads to another crop in the fall. I am hoping that it will, but if not, I know that I will be better prepared to use even more of the mint next year. I am calling this one a definite success!