I had another food dream. The last time this happened I came up with about a dozen pizza combos. This time I debated whether or not to share the story because you may think I’m a little nuts, but what the heck…
I was out in the mid-west somewhere (the land was flat for as far as the eye could see), my step father and I were plowing the fields getting ready for plantin’ season, but as the plow churned the moist mahogany soil, pale green ice kept coming out of the ground in chunks. The contrast was so beautiful I was compelled to grab a handful and taste it.
Upon hitting my tongue I instantly recognized it as sorbet. It wasn’t just any sorbet though, my senses were hit with a floral nose grounded by a mellow vegetal taste and there was a tart citrusy finish. It was definitely celery, lavender and lemon juice. I woke up bleary eyed a few moments later, but remembered my note pad on the nightstand and jotted it all down.
I’ve been too lazy to put the ice cream maker in the freezer but I wanted to recreate the flavors before it escaped me, so I turned it into this fantastic cocktail. I don’t blame you if you’re skeptical but this isn’t some nasty V8-like concoction. The celery and lavender are both very subtle and well balanced with the sugar and lemon juice.
Now that I’m jobless, I need to look for ways to cut back, and this makes for a suitable alternative to a $15 cocktail:-)
- Puree the ingredients for the mix in a blender until you can't see any whole bits of lavender anymore. Strain through a very fine mesh sieve or chinois pressing on the solids. Dump the solids in your sieve, wash it, then pass the liquid through again, but this time don't press on any solids that accumulate in the sieve.
- To make the cocktail, just fill a shaker with ice then add 1.5 parts of the mix to 1 part of gin. Shake well and pour into a martini glass to serve.