browser icon
You are using an insecure version of your web browser. Please update your browser!
Using an outdated browser makes your computer unsafe. For a safer, faster, more enjoyable user experience, please update your browser today or try a newer browser.

Tagged With: beverage

Aleppo Pepper Basil Lemonade

Now that the 4th of July has passed, Seattle summer has truly begun.  The sun is shining, the BBQ is fired-up, and a wild game of badminton is underway.  The players and onlookers are thirsty and I’ve got just the thing.  This refreshing lemonade is perfect for  hot summer afternoons like these. The soothing taste of fragrant basil and the zesty flavor of ruby-red Aleppo Pepper create a delicious, thirst quenching treat.  The simple syrup can be used to make wonderful  cocktails as well.  Many thanks to Carol Peterman of SpiceCare for sharing her recipe with us.

aleppo basil lemonade

.

 

 

Aleppo Pepper Basil Lemonade

Ingredients

Aleppo Pepper Basil Simple Syrup
1 cup water
2 cups sugar
2 oz fresh basil (leaves and stems)
1-1/2 Tbl. Aleppo Pepper
Lemonade
3/4 cup Aleppo Pepper Basil Simple Syrup
2 cups fresh lemon juice
3 cups water
Garnish - sprigs of fresh basil and slices of lemon

Instructions

  1. For Simple Syrup - Combine all of the ingredients for the simple syrup together in a medium-sized sauce pan and bring to a boil. Let the syrup boil for 5 minutes and then remove from the heat. Be sure to let cool to room temperature before using it for the lemonade. Once it has cooled, strain and refrigerate it for use in beverages.
  2. For Lemonade - Combine the simple syrup, fresh lemon juice and water in a large pitcher. Stir to combine, and chill until ready to serve. Pour over ice, adding fresh basil sprigs and lemon slices for a garnish.

Notes

Thank you to our good friend and spice goddess, Carol Peterman of TableFare, for this fantastic recipe!

http://www.silkroaddiary.com/aleppo-pepper-basil-lemonade/

 

Categories: BBQ, Latin America, Recipes | Tags: , , , , , | 1 Comment

Hibiscus Margarita

Celebrate Cinco de Mayo like never before with this delicious cocktail. The hibiscus infuses a deep rich red color to this libation. Add a slice of lime and Sel de Mer to the rim of your glass and you have the colors of the Mexican flag!   Almost cranberry in flavor, it’s got a “zing” that is enhanced by using silver tequila and the homemade spiced simple syrup.  Tune in to the mariachi station on Pandora while you whip these up for an absolute fiesta!

Hibiscus Margarita

Hibiscus Margarita

 

Hibiscus Margarita

Ingredients

Margarita
3 ounces silver tequila
1/2 lime, juiced
2 ounces Hibiscus Spiced Simple Syrup (recipe follows)
Ice
Simple Syrup
2 cups water
2 cups white sugar
1 teaspoon chopped ginger
1/4 cup (1 ounce) hibiscus

Instructions

    For the Hibiscus Spiced Simple Syrup
  1. Place all the ingredients in a medium sized pot
  2. Bring to boil over medium-high heat
  3. Reduce heat to medium-low and simmer for 20 minutes
  4. Strain and pour into jar. Allow to cool to room temperature
  5. Once cooled, place in refrigerator. Your syrup will keep in the refrigerator for a couple of weeks
  6. For the Margarita
  7. Combine tequila, lime juice and Hibiscus Spiced Simple Syrup in a glass with a couple of cubes of ice.
  8. Stir well
  9. Drink
  10. Repeat
http://www.silkroaddiary.com/hibiscus-margarita/

Categories: Latin America, Recipes, Wet Your Whistle | Tags: , , , , , , , | Leave a comment

Mayan Cocoa

Heavenly Mayan Cocoa

The delicious comfort of drinking chocolate is ancient ritual. Both the Aztecs and Mayans believed cocoa to be a gift from the gods. This recipe may have changed a bit in the last 500 years, but the taste is still heavenly. Our Mayan Cocoa mix rests on a deep chocolate base with a mellow chile warmth alongside the intricate flavors of almond, true cinnamon and allspice. Whisk together 2-4 tablespoons of Mayan Cocoa per cup of whole milk and heat to just below boiling. Hold at this temperature for a few minutes, then strain to remove any spice chunks. Sweeten to taste and enjoy!

Categories: Latin America, Recipes, Wet Your Whistle | Tags: , | Leave a comment

Tasmanian Pepperberry Vodka

What do you get when you combine some local, hand-crafted vodka with some wild-harvested Tasmanian Pepperberries? Some very happy spice merchants! Flavored alcohols are all the rage right now; we love them and love making our own.  So, it was a natural that the minute we received a new shipment of Tasmanian Pepperberries we would slip a few into a bottle in the interest of culinary science. Tasmanian Pepperberries infuse so beautifully; it really doesn’t get any easier than this for flavor and presentation.

.

 

Tasmanian Pepperberry Vodka

Ingredients

1 litre vodka
1/10 ounce Tasmanian Pepperberries

Instructions

  1. Open vodka bottle.
  2. Drop Tasmanian Pepperberries into vodka bottle.
  3. Tightly close.
  4. Enjoy the visual of the magenta streams of color.
  5. Flip the bottle slowly twice.
  6. Allow to sit overnight.
  7. When the flavor is to your liking, then it's time to strain them out. We typically go 24 hours.
  8. Serve. We like it straight, on ice, or with a little soda water.
http://www.silkroaddiary.com/tasmanian-pepperberry-vodka/

Categories: Recipes | Tags: , , , , , | Leave a comment