Borrago Newsletter #10 Edible flowers and sunshine

Finally we are soaked in sunshine, the garden is bursting with colour and the idea of a cold drink in the sun is a very tempting one. We highlight one of my favourite summer drinks, our classic cup and look at our wonderful mechanical cocktail contraption. The borage is enormous, and we have edible flowers everywhere, so our recipe gives a very pretty and tasty way to use some of these. 

 

Classic cup

Our classic cup brings out memories of lazy summer days, Wimbledon, strawberries & cream and all that is best with a British summer. Sip it to the click of croquet balls, the sizzle of a BBQ or the big sounds of a festival. It's summer, enjoy it, you deserve it. You can play with swapping some of the tonic out for lemonade if you like it sweeter, or even put in a spot of ginger ale. To get the recipe click here! 

Mechanical cocktail contraption

We have launched or mechanical cocktail contraption. This is a great fun way to show that non-alcoholic drinks can have as much fun and theatre as any cocktail. With a spinning cup on the top and a rotating spoon on the bottom, you can make two cocktails at once. See it in action with our founder Tom making one of our utterly delicious non-alcoholic negronis, the Begroni!

 

Borage biscuits

These are simple but beautiful biscuits. They are light and delicious, so perfect for a summer tea time. I have used borage for obvious reasons (we do have rather a lot of it), but you can use any edible flowers. I feel less is more, so smaller ones work best. 

Ingredients

2 tablespoons crème fraiche

225g room temperature

110g icing sugar

1 teaspoon vanilla extract

1 large egg

350g plain flour

2 teaspoons baking powder 

1 teaspoon finely grated lemon zest

Crystallised Flowers

3 dozen edible flowers, I have used borage, but try: violets and roses etc, make sure they are clean and pesticide etc free.

1 egg white, lightly beaten

50g light brown sugar

Method

Put the crème fraiche, butter and icing sugar into an electric mixer and using the beating attachment, beat until it is light and fluffy. Add the vanilla and egg and combine. Mix the flour, baking powder and zest and put in the mixer, beat until combined in a smooth dough.

Shape this into a two flat pieces on a floured surface, cover with clingfilm and put in the fridge for at least an hour.

Preheat your oven to 170*C. Roll out the biscuits on a flour covered surface to about half a centimetre thick and cut with cookie cutters and put onto baking trays covered with baking paper.

Cook for eight minutes or until they are set, yet still pale. Put on a wire rack and allow to cool.

For the flowers, dunk the petals in the egg white and use a small paint brush to control them and make sure they are fully covered. Then smooth them onto the biscuits. When they are flat, brush the whole biscuit with a thin layer of egg white, then sprinkle with a pinch of the brown sugar. Put them back on the baking tray and cook for another 7 to 8 minutes until the edges go golden, then cool on wire racks before eating.

 

Competition

A free bottle of Borrago to the first person to correctly name all of the edible flowers in this photo. Send your answers to Katie@Borrago.com

 

 

We hope you have enjoyed this newsletter and look forward to chatting more next month. Say hello on social media with @BorragoDrinks.

Thank you for making it to the end, until next time, all the best Tom TH