End-of-summer sips

Late summer iced Earl Grey with fig honey

1. Make strong tea. Steep 4 tea bags in 3 cups of water for 5 minutes. Remove tea bags and cool in the refrigerator until you are ready to use.
2. Make fig honey syrup (see note below for honey syrup directions) with the water, honey and figs. Let cool and steep for 30 to 60 minutes. Remove fig pieces.
3. Combine tea, grapefruit juice and 1 to 2 tablespoons of the honey syrup (to taste) in a pitcher. Stir well. Add diced nectarines and ice, as desired. The remaining honey syrup can be stored in the fridge for up to 2 weeks.
4. Optional: Cut grapefruit slice into 4 wedges. Garnish each glass with one grapefruit wedge.
5. Serve well chilled. 

Blackberry lavender spritzer

1. Make lavender simple syrup (see note below for simple syrup directions) with the water, sugar and lavender. Let cool and steep for 30 to 60 minutes. Strain to remove lavender.
2. Pick out 12 nice-looking blackberries and set aside. Put the remaining blackberries in a bowl with the lime juice. Muddle the berries until they’ve released most of their liquid. Strain to remove the seeds.
3. Add strained blackberry mixture and balsamic vinegar to a pitcher. Add simple syrup 1 tablespoon at a time until desired sweetness is achieved, then add seltzer or sparkling water. Stir carefully. You can refrigerate at this point, or serve.
4. To serve, add ice and 3 blackberries to each glass. Pour the blackberry lavender spritzer over the ice and blackberries. 

NOTE: To make simple or honey syrup, add equal amounts sweetener and water to a heavy pot or sauce pan on the stove. If making a flavored syrup, add herbs or fruit (citrus zests also work well). Heat over medium heat, stirring frequently until sugar is dissolved or honey has melted and the mixture is just under a boil. Turn the heat to low and simmer for another 10 to 15 minutes. Remove from heat and let cool before straining to remove anything you’ve added to flavor your syrup.