CHIA, BLUEBERRY & HIGH PHENOL EVOO SMOOTHIE

Ingredients:

2 cups frozen blueberries
1/3 cup Strawberry Balsamic
1 fresh banana, cut up
1 cup packed fresh baby kale
1/4 cup single varietal extra virgin olive oil (or Blood Orange, Lemon, Lime Basil...)
2 Tablespoons chia seeds

Instructions:

Soak the chia seeds in 1/3 cup Strawberry Balsamic for at least 20 minutes prior to making the recipe. Add the soaked chia seeds, olive oil and banana to the blender jar and blend to a smooth consistency. Add the baby kale and frozen blueberries to the jar and process until completely smooth.

Makes 2 generous portions or 4 smaller servings

LEMON, CUCUMBER and WILD RASPBERRY BALSAMIC SHRUB

Ingredients:

2 cups of Wild Raspberry White Balsamic (or your choice of white balsamic)
1 medium cucumber thinly sliced (about 1 cup)
1/2 lemon thinly sliced
8 cups seltzer water or sparkling water (without sodium added)

Instructions:

In a one liter mason jar or container add the sliced cucumber and lemon. Pour the raspberry balsamic over the cucumber and lemon and refrigerate for at least one hour or up to four hours. The longer it sits, the more pronounced the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to two months.
 

To serve, add 1-2 tablespoons of shrub (depending on your preference for sweetness) for 8 oz. of chilled sparkling water. Serve over ice if desired.
 

Makes between 16-32 servings depending on amount added to water or cocktails.

SPARKLING GRAVENSTEIN APPLE WHITE BALSAMIC SHRUB

Ingredients:

2 ounces vodka (chilled)

1/2 ounce Gravnestein Apple White Balsamic (chilled)

3 ounces club soda or seltzer (chilled)

Instructions:

Fill a tall glass with ice. Add vodka, Gravenstein Apple White Balsamic, and soda. Stir gently to mix and serve immediately.

ELDERFLOWER CHAMPAGNE COCKTAIL

Ingredients:

1 bottle Rose Champagne, very cold
Angostura bitters (a few dashes per drink)

4 teaspoons of Elderflower White Balsamic
Fresh berries for garnish, optional

Instructions:

Start off by adding a teaspoon of Elderflower White Balsamic  to your glass, add a dash of Angostura bitters and fill the glass with champagne. Garnish with fresh berries and enjoy.