Celebrate the spirit of World Gin Day with the perfect cocktail. From zesty citrus flavours to floral fun, impress your friends with these delicious (and easy to make) gin drinks. 

Cape citrus G&T with naartjie gin 

Makes 1 // Cooking time: 25 minutes 

Ingredients 

Citrus syrup:

250g sugar Peels from 2–3 ClemenGolds
½ cup (125ml) lime juice
½ cup (125ml) water 

Cocktail: 

3½ Tbsp (50ml) naartjie gin
1 Tbsp (15ml) lime juice
3½ Tbsp (50ml) orange iced tea
2 tsp citrus syrup
3 dashes orange bitters
Ice cubes  

Garnish: 

Thyme sprigs
Dried ClemenGold (or other citrus) rings  

Method  

1. Heat sugar, peels, lime juice and water in a pot. Simmer, stirring occasionally, until the sugar has dissolved.
2. Bring to the boil, then reduce the heat and simmer until syrupy. Strain to remove peels and cool.
3. Add the cocktail ingredients to a shaker filled with ice, and shake to combine.
4. Serve in a whisky glass (or tumbler) filled with ice and garnished.

Cook’s note:
Store leftover citrus syrup in the refrigerator in an airtight container for up to one month.  

Recipe: Toinette du Toit
Styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za 

Floral cocktail 

Makes 6 // Cooking time: 15 minutes 

Ingredients 

Rose syrup: 

1½ cups (375ml) sugar
1 cup (250ml) water
2 Tbsp (30ml) rose water  

Cocktail: 

¾ cup gin
4 cups (1L) soda water
Ice cubes 

Garnish: 

Cucumber ribbons
Edible flowers 

Method 

1. Heat sugar, water and rose water in a pot.
2. Simmer, stirring occasionally, until the sugar has dissolved, then set aside to cool.
3. 3. Place ice cubes in each glass. Add a tot (25ml) each of syrup and gin.
4. Fill glasses with soda water, stir and garnish to serve.

Recipe & styling: Amerae Vercueil
Photography: Gareth van Nelson/HMimages.co.za 

Lavender G&T 

Makes 1 // Cooking time 25 minutes 

Ingredients 

Lavender syrup:  

2 cups (500ml) water
1 cup (250ml) sugar
2 Tbsp (30ml) dried lavender buds 

Cocktail: 

2 Tbsp (30ml) gin
1 tsp (5ml) lemon juice
1 tsp (5ml) lavender syrup
½ cup (125ml) ice
200ml tonic water 

Garnish: 

Lavender sprig
Slice of lemon  

Method 

1. Add the water, sugar and lavender buds to a pot. Bring to the boil, stirring occasionally, until the sugar has dissolved.
2. Reduce the heat and simmer for 10 minutes.
3. 3. Allow to cool before straining through a sieve, discarding the lavender buds. 
4. Mix the gin, lemon juice and lavender syrup together in a glass.
5. Add the ice, top up with tonic water and stir gently. Garnish to serve

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

The post 3 gin cocktails to sip on for World Gin Day  appeared first on MyKitchen.

We all scream for ice cream! The hot days aren’t over yet, so why not whip up a batch of this delicious summery lavender-berry nice cream?

Serves 6 // COOKING TIME 5 min, plus freezing time

INGREDIENTS
8 bananas, peeled, cut into chunks and frozen
1½ cups frozen blueberries, plus extra to serve
2 tbsp honey
2 tsp vanilla essence
1½ tsp dried, finely chopped lavender buds
6 ice cream cones (optional)

METHOD
1. Add the bananas, blueberries, honey and vanilla to a food processor and blend until smooth and fluffy, scraping down the sides every now and then.
2. Stir in the lavender buds.
3. Spoon into a freezer-proof container and place in the freezer for 10–15 minutes to harden.
4. To serve, spoon the nice cream into cones or divide between bowls. Top with extra berries and serve immediately.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

Keen to try some new and exciting flavours? Check out these carrot cake ice cream cones.

The post Savour summer with this lavender-berry nice cream appeared first on MyKitchen.

This summery lavender Camembert terrine is a beautiful addition to any picnic. Serve with sliced baguette, fruit and preserves for a delicious spread.

SERVES 8 // COOKING TIME 30 min, plus 3 hours cooling time

INGREDIENTS
2 wheels Camembert
1 cup cream
1 cup white wine
5 sprigs lavender, plus extra to serve
2 tsp agar-agar powder
Honey, to serve
1 baguette, to serve

METHOD
1. Bring the Camembert, cream, wine and lavender to a simmer. Quickly whisk in the agar-agar, then immediately remove from the heat.
2. Blend the mixture until it is smooth, then pass through a sieve. Allow to cool.
3. Brush the bottom of a 30 cm cake tin with oil and line it with cling film, carefully smoothing out any wrinkles.
4. Pour the mixture into the tin. Refrigerate for 3 hours, until set.
5. To serve, loosen the cling film from the mould. Flip the terrine over on to a serving platter. Top with lavender and a drizzle of honey. Serve with the baguette.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Don’t forget to add this delicious meat lover’s cheese board to your spread too!

The post Get picnic-ready with this lavender Camembert terrine appeared first on MyKitchen.

This lavender G&T cocktail makes the perfect any-season beverage for its refreshing flavour! Pick the buds straight from your garden, double-checking that the variety you have at home is safe to eat, of course.

MAKES 1 // COOKING TIME 25 min

INGREDIENTS
For the lavender syrup (makes approximately 1 cup syrup)
2 cups water
1 cup sugar
2 tbsp dried lavender buds
For the lavender G&T
2 tbsp gin
1 tsp lemon juice
1 tsp lavender syrup
½ cup ice
200 ml tonic water
To serve
1 sprig lavender
1 slice lemon (optional)

METHOD
For the syrup
1. Place the water, sugar and lavender buds in a pot over medium heat. Bring to the boil, stirring occasionally, until the sugar has dissolved, then reduce the heat and simmer for 10 minutes.
2. Allow to cool before straining the liquid through a sieve, discarding the lavender buds. Store in an airtight container.
For the lavender G&T
1. Mix the gin, lemon juice and lavender syrup together in a glass.
2. Add the ice and top with tonic water.
To serve
1. Stir the cocktail with a bar spoon and add a sprig of lavender and a slice of lemon.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

There’s so much you can do with the herbs in your garden! Take a stab at these honey and chamomile biscuits.

The post Growing lavender in your garden? Make this lavender G&T appeared first on MyKitchen.

These delicious honey and chamomile biscuits also have lavender in them, packing them with natural calming ingredients. With natural sugars, these biscuits make a lovely tea-time snack.

MAKES 25 // COOKING TIME 35 min

INGREDIENTS
1½ cups flour
2 tbsp camomile tea
½ tsp bicarbonate of soda
½ tsp salt
¼ tsp baking powder
125 g unsalted butter, softened
½ cup honey
1 egg
1 tsp vanilla essence
Zest and juice of 1 lemon
Lavender, to decorate

METHOD
1. Preheat oven to 180°C and line a baking tray with baking paper.
2. Combine flour, tea, bicarb, salt and baking powder in a bowl. Grind any large pieces of tea between your fingers.
3. In a separate bowl, beat the butter until light. Add the honey and continue to beat until fluffy. Beat in the egg, vanilla, lemon zest and 1 tbsp lemon juice.
4. Slowly add dry ingredients to the butter mixture, mixing until just combined.
5. Roll out the dough on a floured work surface to 3 mm thick. Use a round cutter to cut out biscuits. Arrange them on the baking tray, about 2 cm apart.
6. Bake for 10–12 minutes, until golden. Place on a cooling rack.
7. Decorate with lavender sprigs to serve. Store leftover biscuits in an airtight container.

The post Honey and chamomile biscuits appeared first on MyKitchen.

Cooking with fresh and fragrant botanicals is predicted to be one of the biggest food trends for this year. Get a head start and make our summery lavender tart this weekend.

MAKES 1 // COOKING TIME 1 hour, plus cooling time

INGREDIENTS
Butter, to grease
400 g ready-made shortcrust pastry
150 ml cream
60 g sugar
2–3 lavender sprigs, plus extra to decorate
2 tsp gelatin
1 cup buttermilk
1 tsp vanilla extract

METHOD
1. Preheat oven to 180°C.
2. Grease a 20 cm tart tin. Roll out the pastry and line the tin. Trim excess pastry, prick the base with a fork and line with baking paper and dry beans. Blind-bake for 15–18 minutes, until cooked through and golden brown. Remove from the oven and allow to cool completely.
3. Place the cream, sugar and lavender in a pot over medium heat and bring to shivering point. Remove from the heat and leave to stand for 10 minutes. Remove the lavender and discard.
4. Sprinkle the gelatin over 50 ml water, leave for 5 minutes. Then microwave for a few seconds to melt.
5. Return the cream to the stove and heat over low heat until just warmed through. Stir in the melted gelatin, remove from the heat and allow to cool slightly. Stir in the buttermilk and vanilla.
6. Pour the mixture into the pastry shell and place in the fridge to set for at least 2 hours.
7. Scatter with lavender and serve.

The post Lavender tart appeared first on MyKitchen.