Sips

This is a recipe that I came up with as my “covered dish” for a recent brunch. I wanted something non-alcoholic that would substitute for the mimosa. But a little more unusual than just plain orange juice. I think this is a little challenging, because it’s a slightly unusual flavor profile, but very crisp and refreshing and a nice counter point to breakfast food. Haven’t thought up a zippy name for it yet, so I’ll just call it what it is.

Cucumber, lavender and citrus agua fresca

1 tsp. dried lavender flowers
3 ½ c. water (divided)
½ c. sugar
A few drops almond extract (a very little goes a long way here)
3 limes
1 lemon
½ cucumber, peeled, seeded, sliced into ½” pieces
½ cucumber, sliced (for garnish)

In a small pan, combine lavender and ½ c. water and bring to a light boil. Strain to remove lavender and return water to heat. Add sugar and simmer until completely dissolved. Remove from heat.

In a blender, combine juice of 2 limes and the lemon with the lavender simple syrup, water, the seeded cucumber and almond extract (reserve 1 lime). Blend until all of the cucumber is liquefied. Taste and adjust water, sugar or lime juice (from reserved lime) to taste. [Note: leave keep everything in the blender until you have the flavor where you want it. The blender is very effective in getting sugar to dissolve quickly.]

Chill and serve with slices of cucumber and lime (if you have any left) as garnish.