I love a good 3-day weekend when everything slows down and people are relaxed. Labor day is different for me this year because it will also mark the beginning of a rather important school year. Get your glass of Peach Lavender Cordial ready. Let me tell you a story.
My story starts in 2016 when at the ripe age of 29, I decided I wanted to become a nurse. It was so jarring for me to come to that conclusion that I actually wanted to go to nursing school. So I started the process of becoming a nurse that summer. I remember taking Human Nutrition as well as Anatomy and Physiology that summer at a community college.
Now 3 years later, I will begin the clinical part of my education. It hasn’t been an easy journey. Between a health crisis that completely changed the way I live in my body and struggling to pay for school, I have taken sabbaticals to help me get myself in the right space to succeed. Even though I will start classes this September, everything is not perfect. But everything is good enough for me to take this next step in building a nursing career.
This weekend is sort of celebratory for me that I am taking this step. I plan on celebrating with good meals and drinks. I always love making a cordial. Lavender has become a staple for me when I make drinks. I know lavender is a bit of a hit and miss for lots of people. I will never forget the judge on Great British Bakeoff who claimed lavender makes everything taste like soap. If you feel this way, feel free to leave the lavender out of the Peach Lavender cordial. You could try making it with a splash of rosewater for that bit of floral flourish.
My favorite way to mix the Peach Lavender cordial is with kombucha. I am a big fan of using the Original flavor of the Healthade Kombucha line as a mixer. It adds the carbonation and a bit of depth to my drinks with wreaking havoc on the flavors. Do give a try this Labor Day Weekend…please and thank you.
Peach Lavender Cordial
- 2 Large Peaches stone removed and chopped
- 1 cup Sugar
- 11/2 cup Water
- 1/2 tsp Lavender Buds
- Put the chopped up peaches, sugar, and water in a saucepan. Set on medium heat and allow sugar to dissolve. Allow it to have a low-grade boil with bubbles just on the edge of the pan.
- Turn off the heat and sprinkle in the lavender buds into syrup. Allow it to cool down.
- Once it is cool, strain out the syrup from the peaches and lavender into a container. This can be stored in a refrigerator for up to a week. It will last in the freezer up to a couple of months.
- Serve with sparkling water, still water or even kombucha. I also like to add a wedge of lime.