Beverage Recipes Using California Native Plants

Picking and Preparing Leaves, Flowers and Fruits

Be certain that you use only plants/plant parts known to be edible. Also, gather from clean plants which have not been sprayed with pesticides or herbicides.

Gather healthy leaves (usually younger leaves best). The leaves of some plants are best just prior to flowering. Wash carefully with water & discard old, unhealthy leaves.

Gather fully open (mature) flowers at mid-day (when flavors are likely to be best. Wash carefully with water and remove unhealthy flowers, insects, etc.

Pick ripe, unblemished fruits & . Wash thoroughly in water, discarding any old, damaged fruits. Gently blot dry. Slice larger fruits (; large rosehips) into thin slices; smaller fruits and berries can be dried whole. Remove stones/seeds from stone fruits.

Basic Recipe: Hot Tea from Fresh Leaves or Flowers

Chop prepared leaves and place 2 Tbsp in tea infuser or tea bag. Or place whole leaves in the teacup. Pour boiling hot water over tea and let it brew for 2-5 minutes. Sweeten with or if desired. Enjoy!

Basic Recipe: Drying Leaves for Tea

Gather leaves and wash as for fresh leaves. Blot dry. Dry leaves on warm setting (105-110º F) in a food dehydrator (usually takes 1-3 hours, depending on water content of leaves). Or, spread leaves on a baking sheet and dry in a warm (120º F or ‘warm’ setting) oven (usually takes 1-2 hours). Or, dry on baking sheet or screen, covered with net or cheesecloth, in a warm dry place (takes several days). Make sure that all leaves are completely dry. Crinkle dried leaves with your hands or coarsely grind with food mill, food processor or electric coffee grinder/ grinder. Store loose tea in an airtight container. Or, fill tea bags and store bags in airtight container. You will need 1 to 2 teaspoons of dried leaves per cup of tea. You will likely need to experiment with the amount. Some leaf types are more aromatic than others. You’ll soon learn what the right amount is for your personal tastes. Prepare tea as you would with fresh leaves.

Basic Recipe: Drying Berries & Non-stone Fruits for Tea

Dry prepared fruits as for dried leaves (see above). Fruits will take longer to dry than leaves. The times vary depending on size/water content of the fruit. It often takes 2-4 hours or more to dry fruits in a food dehydrator or oven. It will likely take several days to air dry the fruit. Be sure that all fruits are completely dry. Coarsely grind dry fruit using a food mill, food processor or electric coffee grinder/spice grinder. Store loose tea in an airtight container. Or, fill tea bags and store bags in airtight container. You will need ½ to 1 teaspoon of dried fruits per cup of tea. Experiment to get the correct amount. You can combine different fruits, add dried lemon or orange peel or as desired. You can also add the dried, chopped fruits to purchased green or black tea leaves. Prepare tea as you would with fresh leaves. Basic Recipe: Fruit Syrup to Flavor Beverages (or use as a syrup) – Recipe 1

1 cup prepared berries or fruits 1 to 1 ½ cups water 1 cup sugar (may be slightly more or less, depending on the amount of juice)

Place prepared fruits in a medium/large heavy pot. This recipe can be doubled it you have a lot of fruit. Add water to just cover fruit. Heat to a boil, then reduce heat and simmer uncovered until fruits are soft (berries will often split). You will likely smell the pleasant aroma of the fruit – and added benefit of making syrups at home.

Remove the cooked fruit from the heat; let cool slightly. Pour hot mixture through a jelly/juicing bag, several layers of cheesecloth lining a heat-proof bowl, a Foley food mill or a sieve to remove seeds, skins, pulp.

Measure out the juice and return it to the pot. Add an equal amount of sugar (e.g.: 1 cup sugar for 1 cup juice) and mix well. Heat the mixture to a boil. Lower heat and simmer until the syrup becomes slightly thickened – usually around 5 minutes.

Pour hot syrup into washed, sterilized glass jars. If you plan to use the syrup within 1 month you can just let it cool then refrigerate. If you plan to store the syrup longer you need to process the jars in a boiling water bath for 15 minutes (see any good canning recipe for directions or go to http://www.pickyourown.org/water_bath_canning_directions.php for step-by-step directions).

Label your jar(s). You can use the syrup to flavor sparkling water or use as a syrup for pancakes, deserts, over ice cream, etc.

Basic Recipe: Fruit Syrup to Flavor Beverages (or use as a syrup) – Recipe 2

Follow any good cooked jelly recipe for the type of fruit you are preparing, except use ½ the amount of pectin. You can use liquid or powdered pectin – just be sure you use the correct recipe for that type of pectin. The recipes that come with the pectin are often very good. If you can’t find a recipe for your type of fruit (look on the internet), use a blackberry recipe for elderberry, raspberry and similar berries. Cherry recipes work well for chokecherry.

Basic Recipe: Fruit-flavored Cordials (non-alcoholic)

2 cups prepared berries or fruit 1 cup water 1 cup sugar Lemon slices & juice (if desired)

Place the fruit(s), sugar and water into a medium saucepan. Melt the sugar over low heat, stirring occasionally to dissolve the sugar. Bring the syrup to a gentle simmer. Simmer the fruits for 5 minutes, add the juice and skin of the lemon. Bring the syrup back to simmer for further 5 minutes. Let the cordial cool for 10 minutes.Pass the cordial through a fine sieve, pour the cordial into the sterilised bottle, cool and keep refrigerated until needed. To serve, dilute the chilled cordial to taste with chilled sparkling water and plenty of ice cubes. Makes 350ml cordial.

Basic Recipe: Fruit-flavored Liqueurs (alcoholic) – Recipe 1

1/3 cup water 1 cups 80 proof vodka 1 cups 1 cups ripe prepares berries or other fruits

Shake together the water, vodka and sugar to dissolve sugar. Gently mix together with the fruit, taking care not to cut or crush the berries. Leave to infuse about 10-12 days in a cool dark place (room temperature) until the berries have lost most of their color. Pour thru a fine strainer and discard the berries. Filter again through a coffee filter. Pour into decorative bottles. Let the liqueur age for 1-3 months in cool dark place to develop best flavor.

Basic Recipe: Fruit-flavored Liqueurs (alcoholic) – Recipe 2

3 cups of fresh or frozen prepared berries of fruits 3 cups of 80 proof Vodka 2 cup of white granulated sugar 1 cup of water

Add 1 cup of water and 2 cups of sugar to a clean saucepan and heat slowly. Stir until sugar is dissolved creating sugar syrup. Cool syrup to room temperature. Procure a wide mouth gallon glass jar with screw lid. Wash jar and lid. Rinse well. Add the uncrushed fruit to the jar. Then add the three cups of Vodka and the sugar syrup. Screw on the lid tightly and invert the jar several times in order to mix the contents. DO NOT STIR…it may crush the berries. Place the jar in a cool dark place and leave for 10 days. Strain the liquid & fruits through a colander, then re-strain through a fine wire kitchen strainer and finally through a clean, white, tightly woven cloth or coffee filter. Wash thoroughly two empty 4/5 quart whiskey bottles and one pint bottle. All should have screw caps. Soak bottles in warm water to remove all labels. Using a small funnel, fill the fifths within ¾” of the top. Put any remaining liqueur into the pint bottle. Cap tightly. Store bottles in a cool, dark place to age. The liqueur can be drunk at any time but definitely improve with age.

Basic Recipe: Fruit-flavored Liqueurs (alcoholic) – Recipe 3

2 cups prepared berries or fruits 1 cup sugar 1 cup 100-proof vodka 1 cup brandy 1 cup light 1 teaspoon lemon zest 1 tablespoon fresh squeezed lemon juice

Put fruits and sugar in a large jar. Crush fruits, let stand for one hour. Add vodka and brandy, cap, shake vigorously. Add corn syrup, lemon juice, lemon zest. Steep in cool, dark place for 2 weeks. Strain and filter. Let stand 1 week (cool, dark place; in jar), strain and filter again. Age one month.

Elderflower Cordial (non-alcoholic)

2 ¼ pounds cane sugar 3 pints boiling water 4 medium lemons, washed 30 large Elderflower heads, shake to remove any insects 2 ounces citric acid

1. Place the sugar into a large saucepan/stockpot or a large Pyrex bowl. Pour the boiling water over and stir until all the sugar has dissolved and leave to cool. 2. Grate the rind of the lemons with a fine grater, add to the sugar water. Slice the lemons into thick slices and add to the water. Add the citric acid and stir, then finally add the flower heads to the water and stir again. 3. Cover with a clean cloth and leave to steep for 48 hours. 4. Strain through clean fine muslin cloth into a clean bowl. 5. Using a funnel, fill sterilized bottles (see note below). 6. Seal and store in a cool, dark place (not the refrigerator).

The cordial is delicious diluted with still or fizzy water or used as a flavoring in ice creams or in fruit fools. After a bottle is opened, store in the refrigerator.

Rose Petal Syrup

4 cups rose petals 2 cups water 2 cups sugar red food colouring (optional) Simmer rose petals with water and sugar for one hour. Add drops of red food colouring to get desired colour. Strain through a fine seive. Bring back to the boil and put in hot sterilised bottles. Manzanita ‘Cider’ (also works with Summer Holly and Madrone fruits)

Pick the fresh berries and wash them thoroughly. The ratio for making the juice is one cup of manzanita berries to 4 cups water. Boil the water and pour it over the berries and wait for about 15 minutes. Crush the berries with a masher. Lightly bruise or break the berries and allow cooling to room temperature.

Sieve the juice through a muslin cloth, cheesecloth or jelly/juicing bag. Collect the strained juice and refrigerate it; more sediment will fall to the bottom. Carefully decant the good juice from the jar leaving as much of the fine sediment in the jar. You can strain the cider again if you wish. Try it. If you like it a little sweetened than add some sugar or honey, mix well and drink. Enjoy this traditional California drink!

Lemonadeberry ‘Lemonade’

Collect ripe berries – they will look pink-red and have a sugary coating. Place the berries in a pitcher or jar and cover with cool water. Let the ‘lemonade’ steep for several hours or overnight – it gets stronger with time. When strong enough, strain through a fine sieve or several layers of cheesecloth or through a jelly/juicing bag. Add sugar or honey if desired. Enjoy this traditional California drink!