4 tbsps (1/4 cup) culinary lavender*
2 cups boiling water
2/3 cup sugar
1 1/2 cups fresh lemon juice (about 8 lemons)
2 cups cold water
* Culinary lavender is lavender harvested for the purposes of cooking/eating. Please don’t buy the perfumed air-freshening kind because that is going to be utterly gross. Steep the lavender in 2 cups of boiling water for 15 minutes. Strain through a fine-mesh sieve and discard the lavender. Place the lavender tea and the sugar in a small saucepan and set over high heat, stirring until the sugar dissolves (you don’t have to put it over heat, but I do this because I’m impatient and want the sugar to dissolve faster and completely). Remove from heat and let cool to warm. Stir in the lemon juice. Stir in the cold water. Add more to taste. I prefer to keep mine on the concentrated side because I like to mix it with seltzer water when I serve it. Serve over ice. Makes about 6-8 cups depending on how dilute you want it.
My friend actually made lavender lemonade before and it’s delicious. Not sure if this is the same recipe, but stillllll
reblogging for the recipe
So finally I can tell you about the dumplings I made while crippingly hungover! They’re pho dumplings, filled with brisket from the pho broth, hoisin sauce, fresh thai chiles, cilantro, mint, basil, and scallions, and I served them with pho broth, ginger juice, and lime wedges at my dinner club. Boy were they great. (Also great: L’s ginger cocktail in his gorgeous cocktail glasses, the other L’s ginger meringues (!) with blue cheese-curry filling (!!), M’s gingery slaw with seared tofu, C’s fried rice, and the other C’s shortbread with gingery grapefruit curd. By which I mean everything we ate.)
February 3, 2013, 9:46pm
You flippin do it yourself because it’s not that hard okay
#wow I finally did a thing
Okay you guys, I’m saying this as a disclaimer since this has been getting notes and reaching some good points in discussion. Anyway, the point I’m trying to get across in this dumb infographic is that it’s easy and cheaper to buy the ingredients than to buy the actual milk tea or fake or powered milk tea for that matter. What you do have to learn is to get the proportions right. Some people want more cream and sugar for more authentic-tasting bubble tea, which is fine, but that would entail adding more calories and and unhealthy junk in your tea, which kind of defeats the purpose of drinking tea for health purposes. I mean, putting milk in your tea in general obviously already defeats the purpose of drinking tea. But there are ways to manage the nutritional value by knowing what you put in your drink (something which you can’t really know for sure from buying the actual milk tea or powdered milk tea). I broke down what you essentially need in nai cha so that you know what you’re putting in your drink. That’s my contribution to the apparently aggressive tea-loving community.
Diabetes here I come!
ARE YOU TRYING TO KILL SOMEONE WITH THIS
This sounds very American.
This recipe deserves the Nobel Prize or at least cure world hunger.