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Lavender-Cucumber Gin & Tonic
Lavender-Cucumber Gin & Tonic
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From: EatingWell Magazine, May/June 2018
Dried lavender flowers make a fast simple syrup perfect for dressing up a favorite cocktail standby, the good ol' gin and tonic.
- By: Carolyn Malcoun EatingWell Food Features Editor
Ingredients 1 serving
for serving adjustment
Serving size has been adjusted!
Original recipe yields 1 servings
Nutrition per serving may change if servings are adjusted.
- Lavender Simple Syrup
- 1 cup granulated sugar
- 1 cup water
- 2 tablespoons dried lavender flowers, or other edible dried flowers
- Gin & Tonic
- Ice
- 2 tablespoons chopped peeled cucumber
- 2 ounces gin
- ½ cup tonic water
- Cucumber slice for serving
Preparation
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Prep
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Ready In
- To prepare simple syrup: Combine sugar and water in a small saucepan. Bring to a boil over high heat. Cook, stirring, until the sugar is dissolved, about 1 minute. Remove from heat. Stir in flowers and let cool to room temperature, about 45 minutes. Strain (discard the flowers) and refrigerate for up to 1 month. (Makes 1-1¼ cups.)
- To prepare gin & tonic: Fill a tall glass with ice. With a muddler, mash cucumber in the bottom of a cocktail shaker. Add gin and 1 ounce of the simple syrup. Shake for 10 seconds. Strain into the glass and add tonic. Stir to combine. Garnish with cucumber slice, if desired.
- To make ahead: Refrigerate simple syrup for up to 1 month.
- Serving size: 1 drink
- Per serving: 228 calories; 0 g fat(0 g sat); 1 g fiber; 25 g carbohydrates; 0 g protein; 2 mcg folate; 0 mg cholesterol; 23 g sugars; 23 g added sugars; 18 IU vitamin A; 1 mg vitamin C; 14 mg calcium; 0 mg iron; 20 mg sodium; 24 mg potassium
- Carbohydrate Servings: 1½
- Exchanges: 1½ other carb, 2½ fat
