Lavender Lemon Fizz

Okay okay, I shouldn't brag about it before I can share it, I know. Here was all the impetus I needed.
Here is the magic.

1 cup Splenda
1 cup water
6 sprigs of lavender (just the flowery bits, not the long green stem part)

Simmer.
Et, voila! Lavender simple syrup. I did the same thing with 2 LARGE sprigs of rosemary and now I have two simple syrups for cocktail deliciousness (the rosemary will go into something with gin I think. . . )

I juiced six lemons and ended up with just under a cup of juice. The breakdown for my "taster" follows; once I liked it (first try even!), I just made a larger batch using the same measurements. You might have to tweak the larger batch depending on varying sweetness of your lemons, and lavenderiness of your syrup.

1 tbsp fresh lemon juice
1/2 tbsp lavender syrup
1 shot citrus vodka (I used Absolut)
lemon fuzzy water
lemon slices & lavender for garnish
ice

Larger batch:
1/2 cup lemon juice
1/4 cup lavender syrup
1 1/2 cups vodka

You might add more juice to your liking, but the fuzzy water can definitely help control the alcoholic-ness of the drink.
Garnish with a thin lemon wheel or a twist and a sprig of lavender. Girly - oh yeah. Try making it with gin for your man and leaving the lavender garnish off. (I'm thinking I might shake it with egg whites too before adding the fuzzy water so it gets a nice creamy layer on top.)

I combined the measured ingredients and "topped it off" with the fuzzy water so I have no idea how much I used. Trial and error people.

Lemony goodness cocktails

Giada is killing me this morning.
Blueberry limoncello cooler? Get outta here!

1 (750-ml) bottle limoncello liqueur, chilled
1 cup sparkling water, chilled
1 cup fresh or frozen blueberries *see Cook's Note
5 fresh mint sprigs, lightly crushed, plus extra for garnish
Crushed ice

In a pitcher, combine the limoncello, sparkling water, blueberries, and mint sprigs.

Fill highball glasses halfway with crushed ice. Pour about 1/2 cup of the limoncello mixture over the ice in each glass.

Garnish with mint sprigs and serve.

*Cook's Note: If using frozen blueberries, add them to the pitcher just before serving.

This also reminds me of my strong desire to make a lavender simple syrup so that I can make a lavender lemonade cocktail. Maybe I'll give it a whirl with rosemary today; both with regular sugar, and Splenda. OMG you guys, a sugar free sweetened summer cocktail for us South Beachers? Hell. Yes.
I'm envisioning a shot of citrus vodka, maybe, a tablespoon of herb flavored simple syrup (I'll have to taste it), juice of one lemon, and some soda. Top it with a spring of whatever herb I've used and a lemon slice. Is it wrong to want this before breakfast?

Speaking of Vanilla

I can't stop thinking about making my own vanilla extract since I saw it in a magazine. Then I can use the old pods for making vanilla scented sugar and then. . . . creme brulee. * drool *
I've only fallen for creme brulee in the last year or so, and man, I would eat it every day if I didn't know what was in it. In fact, I loved that I didn't like it since I'm such a dessertie - that was one thing I could always skip. Now I'm looking for seconds. Damn you palate!!
Check out this instructable for making your own extract.
Check out this recipe for creme brulee from Alton Brown.
Now make them and invite me over. I promise to make you some lavender/vanilla lemonade, I just have to work the recipe out a little. Stay tuned.