I made 3 quarts, and let it sit for 3 days, and then added flavoring: 1 was 1/3 c wild frozen blueberries, and maybe 1 T of elderberries (dried, from the herbs section of my natural food store), 1 was 1/3 c pummelo, about 1/4 dried hibiscus, and about 1/4 dried pink baby roses, and 1 was 1/3
c dried lavender.
2 t unsalted butter for the parchment paper 1
C unsalted shelled whole pistachios (skip the nuts if you'd prefer) 1 T cornstarch 1 1/2 c superfine sugar 1 T fresh lavender buds, separated and left whole, or 1 1/2 t dried buds, coarsely chopped 6 large egg whites (3/4 C) at room temperature 1/4 t cream of tarta
C unsalted shelled whole pistachios (skip the nuts if you'd prefer) 1 T cornstarch 1 1/2
c superfine sugar 1 T fresh lavender buds, separated and left whole, or 1 1/2 t dried buds, coarsely chopped 6 large egg whites (3/4 C) at room temperature 1/4 t cream of tarta
c superfine sugar 1 T fresh
lavender buds, separated and left whole, or 1 1/2 t
dried buds, coarsely chopped 6 large egg whites (3/4
C) at room temperature 1/4 t cream of tarta
C) at room temperature 1/4 t cream of tartar