Folkways
by Maya Brown Zniewski
COOL DRINKS FOR SUMMER
T
he heat of summer is upon
us. Is there anything better
then a shady spot and a cool
drink when the heat rises? These
are flavor-filled super herb-packed
drinks and treats to cool you off. I
highly suggest sharing then with
friends; everything is better with
friends.
Citron Presse. I love those fancy
names for things like fresh lemon-
ade. Squeeze a lemon into a tall
glass filled with ice cubes and a cou-
ple of sugar cubes, top with plain or
sparkling water.
Ginger Lemonade. Fresh sweet
and sour lemonade with the tang of
ginger. Muddle a slim slice of fresh
ginger in a glass, then add a table-
spoon of honey and squeeze a
lemon or use a squirt of lemon juice
and top with water and ice cubes.
Peppermint and hibiscus ice
pops. I was reminded the other day
of having a cherry popsicle that
dripped down my leg, causing my
mother to think I had blood poison-
ing. It was only
after sticking my
foot in salt water
that the dried-on
cherry
popsicle
rinse off. The hibis-
cus will leave a tart
flavor and a less-
intense red color
than FD and C col-
orant used in com-
mercial popsicles.
Make a strong
peppermint and
hibiscus tea with an
ounce or so of fresh
peppermint leaves
and
about
a
Tablespoon
of
dried hibiscus flow-
ers in a quart of
water. Bring to a
boil and steep as for
tea, blend in honey
to taste, I like about
a Tablespoon. Remember that
things get sweeter as they cool
down. Pour into ice cube trays or
Popsicle molds and freeze. Enjoy!
I was asked at a barbecue the
other day what one thing, as an
herbalist, I would suggest for most
people. This is that one thing:
Nettle Infusion. In a quart mason
jar add about an inch of dried net-
tles, fill the jar with cool water and
leave overnight in the fridge. Strain,
composting the nettles, and enjoy
the tea. This has a very green taste
so you might start with 1/2 inch of
nettles. So healthy!
Elderberry Bubble. I love the
color of elderberries. Do not eat
these uncooked, darlings. In a small
saucepan put 1 cup dried elderber-
ries, two or three allspice berries,
1/4 teaspoon of cinnamon, a pep-
percorn or two, a slice of fresh gin-
ger and two cups of water. Simmer
until berries burst, a half-hour or so.
Strain, reserving liquid, and add
two or three Tablespoons of honey,
stir and store in the fridge. Add a
couple of tablespoons to lemon
bubbly water. This also makes fan-
tastic flapjack syrup and is great on
granola or oatmeal. Drinkers may
like it to replace bitters in cocktails.
I love it in a plain glass of water with
ice.
It’s the name that makes the
drink, isn’t it? Haymaker’s Punch
has a ton of other names, Switchel is
one, but I like Haymaker’s Punch
best. The farmer’s wife brought it
out to the fields for the farm hands.
One gallon of water, 1 ½ cups
molasses, 1/3 cup apple cider vine-
gar (use the good stuff! organic with water. I know it sounds a little
unusual, but that light onion infu-
sion flavor really blends well with
other flavors. You can try it out any
way you think it would taste
yummy. Perhaps it would be a nice
addition to a Bloody Mary.
To Make:
1 ½ cups Champagne or white
wine vinegar; use good vinegar not
cleaning vinegar, please.
2 ½ cups chive blossoms, the
tops, those gorgeous purple tops.
Steep for one week or more.
Don’t forget about the wonderful
additions to plain water. There is
lemon, but also sliced cucumber,
the mother!) a couple of slices of
fresh ginger or 1 Tablespoon dried
ginger. Mix everything, stirring
well, and serve over ice. You can
use honey instead of molasses. You
can vary this any way you wish, one
suggestion is a couple of slices of
lemons or limes.
Chive Vinegar. Adds a peppery
vinegar-y spicy taste and a lilac hue
in clear drink. Try this in tonic
water, if you have a liking for tonic sprigs of mint or basil, lavender
flowers, roses petals, cactus tunas.
Lots of variety is available to spark
up a cool drink of water on a hot
summer day.
Cenizo
Third Quarter 2017
15