Published: April 22, 2010

Spring has finally returned to New York City, and there’s no better way to welcome it than by taking a pitcher of homemade sangria to Central Park. The addition of lavender is an unexpected twist on this Spanish classic. Bring a couple of sandwiches or slices of quiche, and you’ve got a picnic! The chunks of fruit left over from the sangria will be soaked in the juices of the wine and are lovely mixed into some vanilla ice cream. Suggested pairings: sunlight, grass and good friends.

If you’re under 21 or don’t drink, you can still enjoy the flavors of spring in lavender lemonade, a non-alcoholic drink that is just as delicious!

Lavender Sangria :

What you’ll need:

Tools:

• A pan
• A knife
• A pitcher

Ingredients: 

• 2 cups water
• 3/4 cup sugar
• 2 tbsp dried lavender
• 1 750-ml bottle good, dry Spanish red wine (such as Tempranillo)
• 1 orange
• 1 lime

Instructions:

1) Make the lavender simple syrup: heat one cup water over medium heat. Add sugar; stir until dissolved. Add dried lavender and reduce to a syrup—about 20 minutes. Allow to cool and then strain in a fine mesh sieve.

2) Pour red wine into a pitcher. Juice the orange and add the juice to the wine. Stir in brandy and ¼ cup lavender syrup.

3) Remove the pith from the orange peel, chop the peel into small squares and add to wine. Chop the lime and apple and add to pitcher of wine. Mix well and refrigerate at least overnight to allow the flavors to meld.

Lavender Lemonade :

What you’ll need:

Tools:

• A pan
• A knife

Ingredients: 

• 2 lemons, juiced
• 1.5 cups water
• 2 tbsp dried lavender
• ¾ cup sugar

Instructions:

1) Make the lavender simple syrup (same as Sangria).

2) Put lemon juice in a glass; fill glass the rest of the way with cold water.

3) Add 2 tbsp lavender syrup and stir or shake well.