To make the strawberry puree, blend together - 2 cups of fresh or frozen California strawberries, 1 tbsp honey, and the juice of one lime. You can store this in the fridge for 3-5 days.
To make the rose & basil simple syrup boil - 1 cup water, 1 cup sugar, 3-4 basil leaves, and 2 teaspoons of rose water. Reduce by half. Remove the basil leaves and store in the fridge for up to three weeks.
For the Strawberry Rose margarita, mix 4 tablespoons of the strawberry puree with 1 tablespoon of the rose & basil simple syrup in 1 ½ cups of tonic water.
Hot Tip: The rose & basil syrup tastes great over vanilla ice cream too!
Vancouver is increasingly becoming known for producing great local brews. This has given birth to Vancouver Craft Beer Week (VCBW), a constantly evolving and growing series of events celebrating all things beer.
Ingredients:1 cantaloupe, seeded and pulp scooped out 5 or 6 fresh mint leaves 1 Tb honey pinch of cayenne pepper or sliced red chilli pepper 1 cup plain yogurt and milk/soy milk
A very refreshing drink that soothes your digestive system. Thick curd is blended with chopped phudina, black salt, sugar, jeera and ice and served in chilled glasses topped with fresh sprigs of mint. Deliciously cool!
A Cool-Drink to keep you cool This Summer Ingredients 1 glass orange juice 2 tea bags 2 glasses water 4 tbsp sugar 16 ice-cubes Garnish- mint leaves, 4 orange slices
