Turn cauliflower into a grain-free pizza crust. Read my latest column in the Edible Austin Heirloom 2015 issue.
After a little bit of quiet around here on the HGGH blog, I’m returning to posting with a fabulous frozen creation I experimented with over the weekend. We hosted friends for dinner and my stash of pickled fruit—mainly the remaining pint of these left over from my BookPeople Austin book launch and pickled blackberries from classes/demos in May—combined with the heat inspired this supremely delicious, easy and why-haven’t-I-thought-of-this-sooner frozen cocktail creation. The texture is like a frozen margarita, but it’s a shrub!
I happen to have heavy-duty Vitamixing technology, but a simple blender will work just great. You can also switch up the spirits to match your bar inventory/personal preference.
Frozen shrub cocktails
makes approximately two 8-oz glasses
1. Combine and puree the following in your blender:
8-oz jar of sweet pickled fruit and brine
1/2-tray of ice cubes
a couple sprigs of fresh mint or other herb (optional)
2. Drink up and cheers!
Photography by Jo Ann Santangelo
As spring is kicking into gear across the country, I hope you’ll check out my ideas for spring cocktails from the garden in Edible Austin’s 2014 Outdoor Issue. You’ll find recipes for the following herb, flower, and fruit infused beverages:
- Mexican Mint Marigold Liqueur
- Nasturtium Zinger
- Lemon Spice Syrup
- Blackberry Bounce
- Loquat Leaf Tea
- Rose Geranium Syrup