Lavender-Infused Sangria
Description
From Terry Thompson-Anderson’s book, The Hill Country: A Wine and Food Lover’s Paradise, here are two great recipes from Sibby Barrett’s collection at Onion Creek Kitchens, both paying homage to the bounty of lavender grown in the Hill Country.
Ingredients
1 large orange, sliced
1 lime, sliced
1 lemon, sliced
Lavender Syrup (see next recipe)
¼ c. good-quality brandy
1 bottle (750 ml) red wine
1 bottle (12-oz.) club soda
Lavender Syrup
1 c. water
1 c. sugar
2 T. dried culinary lavender buds
Methods/steps
Make the Lavender Syrup. In a small saucepan, bring water and sugar to a boil and stir until dissolved. Remove from heat and add lavender buds. Cover and allow syrup to stand for 1 hour. Strain into a glass container, cover, and keep refrigerated for up to a few weeks. In a large glass pitcher, combine the fruit slices. Add brandy, Lavender Syrup and wine. Stir to blend well. Refrigerate until well chilled, about 2 hours. When ready to serve, fill wine glasses with ice and fill glasses one-half to two-thirds full of the sangria mixture. Top with desired amount of club soda. Add fruit slices to glasses.
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