- July 2, 2015 at 11:27 pm #358436mosParticipant
I got this from my niece and it is the perfect host/hostess gift for a summer get together! She made pitchers of the drinks for her parents 40th anniversary party that she surprised them with. She presented each person with a card with the recipes as she filled the first glass.
Of course, you do need to know the beverage drinking preferences of the host/hostess.
12-oz can frozen 100% Concord grape juice, thawed
6 oz pomegranate juice
1/4 cup water
3 tbs herbes de Provence (see note)
2 tbs sugar
1 tbs coarse salt
Combine all ingredients in large saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low to low.
Simmer 10 minutes to blend flavors, being careful not to let syrup boil over. Cool. Strain syrup.
Refrigerate. (Syrup can be made 2 weeks ahead. Cover and refrigerate.)
Note — herbes de Provence
3 tbs dried marjoram
3 tbs dried thyme
3 tbs dried savory
1 tsp dried basil
1 tsp dried rosemary
1/2 tsp dried sage
1/2 tsp fennel seeds
Combine marjoram, thyme, savory, basil, rosemary, sage, and fennel.
Mix well and spoon into a tightly-lidded jar. Store in a cool, dark place up to 4 months.
Provençal Citrus Cooler:
Fill tall glass with ice. Add 1.5 oz citrus vodka, orange vodka or gin, or 1/2 shot citrus vodka and 1/2 shot of gin.
Add 2 oz thawed frozen lemonade concentrate. Fill with cold sparkling water. Stir in 1 tbs Provençal Syrup.
Garnish with lemon slice and fresh herbs.
Fill tall glass with ice. Add 3 oz thawed frozen lemonade concentrate. Fill with cold sparkling water.
Stir in 1 tbs Provençal Syrup. Garnish with lemon slice and fresh herbs.
(Her recommendation is to make the syrup, pour it into a jar, and include recipe cards to make the syrup and both drinks.)
FYI from me — you can use herbes de Provence to season meat of veggies. You can also make the beverages in Virgin style…still very tasty;-D
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