This lavender earl grey blackberry ice cream float is my summer drink mascot. For starters, there’s ice cream involved (no brainer) and, even more importantly, it was inspired by the mocktail (or faux-tail?) bar thatSherrieset out for the#bossbabefestMSP retreatlast month – complete with bitter black tea, infused simple syrups, fruity shrubs, and an unending supply ofLa Croixto make it sparkle. I’ll be sipping my float variation of the fruity bitter black tea soda for the rest of summer to incite perpetual déja vu of the most epic Minnesota weekend.
Each sip transports me back –
现场：对于短短几天将继续即使我们分道扬镳，Amanda和Sherriebrought together a sisterhood of like-minded food lovers and infused it with all the feels. We shared mocktails, cocktails, flower crowns, allofthedeliciousfood, and tricks of the trade. (Recipe highlights:pineapple sage shrub,strawberry French 75,甜菜缠着鸡蛋, &salty date caramel scotcharoos）。这两个不知疲倦地工作数月打造最放松，兴国，尊重，高效，和爱充满周末。
Over the course of the weekend, we took advantage of our at-home meals to bust out our cameras. We styled and photographed smoothie bowls, grain bowls, & hummus bowls, during which we got to observe the way each person approaches designing the food, choosing props, and finding the light. After shooting, everyone tookthe sameraw image and shared their editing process in their own unique style. We then opened each person’s image side by side and, as a group, more or less successfully matched photo to person.
As someone who is always second guessing my photography and editing (living a constant battle of asking my husband, “does this look right? Or does this look更多对？但是，如果我做this?”), this exercise was so powerful for me. Each image was so distinct and I honestly loved every variation, which goes to show: there certainly is more than one way to do things and each of these women comes from a distinct and beautiful point of view.
从此摄影合作，我们的深夜POW-WOWS有关传统禁忌的博客商业主题，这个部落的老板辣妹教我yabo888app非常in such a short time.
Fun fact #1: On my first night away from the baby,Alanna和I may or may not have stayed up until 4am like little girls at summer camp playing our own rendition of MASH: blog MASH, in which Alanna was fated to have a blog named Prairie Dinette, gaining fame for her flavorless water panna cotta recipe (YUM).
I’d take that 97 degree humid heat wave any day if it meant hanging with these boss babes just one more time. I’ll bring the ice cream floats, ladies!
Feeling nostalgic almost as soon as we got home,Alanna和I planned this float fest in honor of#DRINKTHESUMMERto riff on谢莉的fruit & bitter tea elixir spread, adding ice cream because: duh (we went over this already).
I puréed plump blackberries with bitter concentrated tea and an herbal lavender-infused simple syrup, and mixed it with sparkling water for a summer soda to pour atop scoops of myultra-creamy coconut-based vegan vanilla bean ice cream. Lavender enhances the earl grey notes, helping them both stand up against the tart blackberries. Without both, the flavors get muddled, but together, you can easily pick out the floral, bitter tea, sweet fruit, and creamy coconut notes in each sip.
Fun Fact #2: We used up 1.5 quarts ofhomemade ice creammaking approx 8,294 floats to photograph and in the process they all melted before we could drink them all (this was just a two person float party!). So, naturally, I froze them into popsicles. I now have float popsicles in my freezer. Come over.
For more float goodness to bring to the party, check out ourtrio of floatsfrom last summer!
Lavender Simple Syrup
- 1 tablespoon culinary dried lavender*
Bitter Earl Grey Tea
- 5 earl grey tea bags (or 2½ tablespoons loose earl grey tea)
- 1½ pints vegan vanilla bean ice cream (or your favorite vanilla ice cream)
- Prepare the simple syrup. Head the sugar, water, and dried lavender in a small saucepan over medium heat, just until the sugar melts, about 3-5 minutes. Remove from heat and cover to let steep for 10 minutes. Strain the syrup and let cool.
- Purée the lavender simple syrup, earl grey tea, blackberries, and lemon juice in a blender until smooth. Strain the puree to remove any seeds. You should have about 3-3½ cups of puree.
- In a large pitcher just before serving, slowly and carefully add the sparkling water to the blackberry puree (it should foam up a lot!).
- Place 2-3 scoops of ice cream in each of six large glasses and pour blackberry soda over the top. Add a splash more sparkling water to add a little foam to the top and serve immediately.