Lavender, kumquats, honey, and apple cider vinegar blend seamlessly into a refreshing and nourishing drink for spring. Just add ice and sparkling water!
This shrub is a well-balanced dance of sweet, citrusy, and floral. Shrubs are often used as mixers, but we like this one best on its own with ice and fizzy water. If you must mix, tequila was our preferred spirit over gin, rye, vodka and white rum. Different apple cider vinegars can vary in flavor, so feel free to tweak the finished shrub to your taste; the raw kind is full of beneficial bacteria, though either raw or pasteurized cider vinegar will work fine. Be sure to use organic lavender buds that are intended for culinary purposes. With 3 tablespoons, the flavor was strong after the first day of steeping, but it mellowed to be very mild after the full 2 days. Save the kumquat segments to eat on toast with creamy cheese and honey.
Nutritional values are based on one of twenty drinks.