Recipe

Prickly Pear and Rose Cachaça

Prickly Pear and Rose CachaçaThis refreshing cocktail combines prickly pear with cachaça (Brazilian sugarcane rum), fresh lime juice, and rose petal syrup. The result is fruity, tangy, and subtly floral. And if you’re looking for some health benefits to your cocktail, herbalists consider both prickly pear and rose to be anti-inflammatory, cooling, and moistening, making them perfect for these late summer days.

Read more: Prickly Pear and Rose Cachaça at KCET Food

Recipe

Cherry-Balsamic Shrub

Cherry Balsamic ShrubCherry season is fading fast, but there’s still a little time to capture summer in a bottle and make a cherry shrub. This shrub is particularly luxurious, combining sweet cherries with balsamic vinegar, vanilla, and a hint of maple syrup.

Read more: Cherry-Balsamic Shrub at KCET Food

Recipe

Borage Fizz

Borage FizzBorage flowers, according to sixteenth-century herbalist John Gerard, “exhilarate and make the minde glad.” One look at the vivid, star-shaped blue flowers and I tend to agree. Gerard wrote that a syrup of the flowers could “comforteth the heart” and “purgeth melancholy.” It also captures the plant’s lovely cucumber flavor. So we have gorgeous edible flowers, cucumber-flavored syrup … a cocktail can’t be far behind!

Read more: Borage Fizz at KCET Food