It's officially Summer! Yay!!
There are few things that scream Summer and Sunshine more than Calendula.
Calendula is an herb in the daisy family commonly known as pot marigold. The petals of calendula are widely used to soothe the skin and are often found in a wide range of body products from calming soaps to healing salves.
Calendula petals are also edible and packed with beneficial chemical constituents. Several powerful antioxidants including triterpenes, flavonoids, polyphenols, and carotenoids along with vitamins A and C are available in this super cute flower friend.
Organic calendula petals are available from our herbal apothecary both in the shop and online.
Pick some up for yourself and give this fabulous Smoky Calendula Margarita recipe from millys-kitchen.com a try!
Smoky Calendula Margaritas
- 2 tablespoons calendula petals + additional to serve
- ¼ cup flaky salt
- ½ cup mezcal
- ¼ cup calendula simple syrup (see recipe below)
- ¼ cup freshly-squeezed lime juice
- ¼ cup freshly-squeezed orange juice
- Lime wedges, to serve
To make calendula salt: place 2 tablespoons of the calendula petals in a spice grinder and pulse until roughly chopped. Transfer to small and bowl and add the salt. Stir to combine and set aside. Stored in an airtight container, the calendula salt will keep indefinitely.
To make the margaritas: Pour some of the calendula simple syrup into a small plate with a lip. Transfer the calendula salt to a similar plate. Dip the rim of 2 8-oz cocktail glasses into the simple syrup then place the rims of the glasses in the calendula salt and turn to coat evenly. Set aside.
In a cocktail shaker, combine the mezcal, calendula simple syrup, lime juice, orange juice and a pinch of calendula petals and shake vigorously over ice for 30 seconds. Pour into the prepared glasses. Top with more ice if necessary. Garnish with a lime wedges and serve.
Makes 2 drinks.
Calendula Simple Syrup
1 cup sugar
1 cup dried calendula petals
Place the sugar, calendula petals and 1 cup water in a medium saucepan. Bring to the boil over high heat, stirring occasionally to dissolve the sugar.
Remove from the heat and set aside to steep for at least 30 minutes, and preferably for an hour or two. Strain through a fine mesh sieve, pressing on the solids to remove as much syrup as possible. Transfer to an airtight container and store in the refrigerator for up to 2 weeks.