I included garden wine in the cocktail portion of my most recent creative day retreat at my cozy cottage {along with dark chocolate covered strawberries, apples, and almond butter of course}, and was surprised by how delighted the women were with the idea. It's a total sensory experience.
The concept is simple, but lovely - add herbs to wine.
I grabbed herbs from my garden - sage, rosemary, lemon balm, purple basil, and lemon verbena. But you could also try lavender, roses, calendula, or thyme.
Add the herbs to the wine {I find that common garden herbs marry well with a crisp, white wine}, either in the wine bottle or in a separate bottle (like these beautiful swing-tops). Reseal the bottle and let it sit a few days before serving chilled.
Haven’t seen anything else you’ve published but I enjoyed the video expressing your mission statement~ 🙂
I am wondering if it would work equally well with a non-alcoholic version, have you tried something of the sort?
Well you could do it in water and it would become a sun tea 🙂 But do you mean non-alcoholic wine?
Becca, I just now discovered you and I saw your herbal wines. That’s such a great idea! We’re off to a very good start. Thanks!
Looking thru Pinterest and found this beautiful pic!
Exquisite!
I can imagine how truly delicious it must be! What kind of white wine? Pinot Grigio, Soave, Sauvignon Blanc? Do tell! Thank you!
I believe it was a sauvignon blanc.
Thank you for your response! Definitely will try it!
Thank you again!
Becca, will dry herbs/flowers work in this recipe or only fresh ones? Thanks 🙂
Dry would work but it would need a lot longer to infuse. I highly recommend fresh plant!
Thank you, Becca 🙂