“Sustainable Garden Menu”
To see the entire seven course meal menu, please click on the menu bar on the main blog page and click on the title of the menu- “Sustainable Garden Menu”.
A couple summers ago, I had planted Anise Hyssop from seed and they were so teeny tiny I didn’t think anything would come of them. Then this giant bush grew with these gorgeous purple cone like flowers that the bees and butterflies couldn’t get enough of. That summer we had anise hyssop ice cream, cookies and tea. I loved the licorice flavor of the flowers and the leaves. It was used as a medicine in Native American cultures for respiratory issues and so I have dried mass quantities and drank it throughout our winters. Since then I have learned to incorporate it into jams and now this Ice. It’s a very floral and licorice type flavor that really represents summer and the lemongrass just added a nice citrus note to it. This is so simple to make but it added so much to the meal. I really hope you make this in summers to come.
Serves 4-6 in a seven course meal
10 Flower Stalks Of Anise Hyssop
10 Stalks Of Lemongrass
4 Cups Of Water
1 Cup Of Sugar
1 Cup Of Ice
Rinse the flowers and lemongrass in cold water. Boil the water and sugar in a heavy bottomed pot. Add the flowers and lemongrass and take off the heat. Steep for one hour. Strain into a jar and chill in the refrigerator for 3-4 hours. Blend with one cup of ice in your blender. Freeze overnight.