June252014

asterswan:

I got three color palettes that is going around Tumblr and put my favorites ones in one file, as well added some extras. The idea is the same, choose a number and a character. 

Credits: b0yskylark | zoestanleyarts | a-lonely-me

June92014
January292014
September172013
June72013
May62013
scissorsandthread:

Flavoured Lemonade | A Beautiful Mess
If you’re from a place where you consider Lemonade to be a fizzy lemon drink, please note that this Lemonade is like lemon cordial - water, lemons, a dash of sugar! And these flavours are just the kind I dream of - grapefruit lemonade, strawberry and basil lemonade, cucumber mint limeade and blackberry lemonade! I think the first one I plan on making is the strawberry basil, what an amazing combo!

scissorsandthread:

Flavoured Lemonade | A Beautiful Mess

If you’re from a place where you consider Lemonade to be a fizzy lemon drink, please note that this Lemonade is like lemon cordial - water, lemons, a dash of sugar! And these flavours are just the kind I dream of - grapefruit lemonade, strawberry and basil lemonade, cucumber mint limeade and blackberry lemonade! I think the first one I plan on making is the strawberry basil, what an amazing combo!

May52013
May32013
May22013


Lavender Lemonade
4 tbsps (1/4 cup) culinary lavender*
2 cups boiling water
2/3 cup sugar
1 1/2 cups fresh lemon juice (about 8 lemons)
2 cups cold water
* Culinary lavender is lavender harvested for the purposes of cooking/eating. Please don’t buy the perfumed air-freshening kind because that is going to be utterly gross. Steep the lavender in 2 cups of boiling water for 15 minutes. Strain through a fine-mesh sieve and discard the lavender. Place the lavender tea and the sugar in a small saucepan and set over high heat, stirring until the sugar dissolves (you don’t have to put it over heat, but I do this because I’m impatient and want the sugar to dissolve faster and completely). Remove from heat and let cool to warm. Stir in the lemon juice. Stir in the cold water. Add more to taste. I prefer to keep mine on the concentrated side because I like to mix it with seltzer water when I serve it. Serve over ice. Makes about 6-8 cups depending on how dilute you want it.

Lavender Lemonade

4 tbsps (1/4 cup) culinary lavender*

2 cups boiling water

2/3 cup sugar

1 1/2 cups fresh lemon juice (about 8 lemons)

2 cups cold water

* Culinary lavender is lavender harvested for the purposes of cooking/eating. Please don’t buy the perfumed air-freshening kind because that is going to be utterly gross. Steep the lavender in 2 cups of boiling water for 15 minutes. Strain through a fine-mesh sieve and discard the lavender. Place the lavender tea and the sugar in a small saucepan and set over high heat, stirring until the sugar dissolves (you don’t have to put it over heat, but I do this because I’m impatient and want the sugar to dissolve faster and completely). Remove from heat and let cool to warm. Stir in the lemon juice. Stir in the cold water. Add more to taste. I prefer to keep mine on the concentrated side because I like to mix it with seltzer water when I serve it. Serve over ice. Makes about 6-8 cups depending on how dilute you want it.

(via swillmerchants)

April302013
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