This ginger lavender tonic feels like such a summer drink – but hey, the days are yo-yoing around here, summer one day, winter the next. It feels like a giant tease to get a breezy and sunny 68-degree day one week and then a frigid 20s chiller the next.
We are floating on the breeze and shaking in the cold. Sometimes, in thinking of warm days, we eat summer food and drink summer drinks, in hopes that it will bring those days nearer.
It really works, too, at least in our minds, so I think we should keep allowing ourselves to long for and hope for different seasons with what we eat, or at least reminding ourselves of them every now and again.
Our hopes and fears feel like this, too. They swell and fade on the waves of changing circumstances and situations, leaving us tied to the tides.
We’re pushed and pulled by disappointments and frustrations, longing for sweeter days. We’re carried about by the affairs of this life. Some seasons it feels like we’re barely hanging on.
Oh, how we need a good boat to carry us through this ever-changing life and its ups and downs. How we need a steadfast anchor to keep us moored. The tide and waves will still come, the blessings and hurts will still come, but we won’t drown.
With something to insulate us from the storms, we’re safe, we’re protected, we’re able to survive tribulation and distress and famine and nakedness and sword. “We are hard pressed on every side, but not crushed; perplexed, but not in despair … Though outwardly we are wasting away, yet inwardly we are being renewed day by day.” 2 Corinthians 4:8, 16.Print
- 1 cup turbinado sugar
- 1 cup water
- 30 grams fresh ginger root (about 3 inches, peeled and sliced thin (or grated))
- 3 tablespoons fresh chopped lavender (about 6 grams)
- 32 ounces sparkling water
- Combine sugar, water, sliced ginger, and lavender in a small saucepan and bring to a boil. Reduce heat and simmer for 15 minutes.
- Remove from heat and strain syrup to remove ginger and lavender. You should end up with a little over a cup of syrup.
- We used about 1/4 cup syrup per pint of ice and sparkling water, but you can use more or less depending on your taste.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.