So you’ve simmered down some delicious edible redbuds in a sugar syrup, and you have plenty of pretty pink redbud syrup on hand. After a long day of spring gardening, here’s a lovely floral relaxer. Scoop of ice cream optional, but a nice addition.
1½ – 2 oz vodka (I used Ketel One’s Grapefruit Rose vodka)
1 oz lemon or lime juice
2 oz redbud syrup
Lemon slices and redbud flowers to garnish
Scoop of vanilla bean ice cream
1. In a cocktail glass, combine vodka, lemon or lime juice, and syrup; stir to combine.
2. Garnish with slice of lemon and redbud flowers, and if you like, add a scoop of ice cream. Enjoy!
Redbud syrup: https://serendibkitchen.com/2021/04/15/redbud-syrup/
Being a grown-up sometimes means you decide it’s ice cream sundae night for no particular reason. Kevin opted out, but the kids were thrilled. Base of strawberry ice cream (Breyer’s was not strawberry enough for Kavi and my taste, though — recs for more strawberry strawberry ice cream welcome):
• I went for banana, strawberry, raspberry, and dark Callebaut chocolate chips
• Kavi wanted just loads of fresh strawberries + Callebaut ruby chocolate chips (she says it’s really good)
• Anand had his with my suggested banana + milk toffee crumble combo, which is an inspired combination, if I do say so myself; we both agreed his would have been even better with a great vanilla bean ice cream; clearly I should always have great vanilla bean ice cream in the freezer.
A variation on Ellu Urundai / Thala Guli: little balls of sesame seed / coconut / date / jaggery. Recipe tomorrow.
Dates were the key to making a mix that I could actually shape into balls that held together.
I think I managed not to over-toast the sesame seeds (and coconut) this time. Woot.
Ground is far more convenient for cooking, but I admit, there’s something nostalgic about hacking silvers off the dark, hard hemispheres.