Get some food people together and you can come up with some pretty tasty ideas.
At dinner recently, my friend Bethia pointed out how flowery Kate‘s sage plant was and plucked a few of the purple blossoms for us to pop in our mouths. Our eyes widened and we were immediately smitten with the surprisingly honeysuckle-y sage-iness of the teensy lavender-colored blooms. Enterprising Kate made up a quick batch of sage flower syrup and kindly gifted me a batch. I love that girl.
I used some this afternoon in some red wine sangria.
Sage Flower Sangria, serves me and Hades…
1 bottle of red wine (inexpensive Rioja, Beaujolais and Lambrusco are all good kinds)
Small handful of strawberries, halved (Worthington farmer’s market has them in now)
1 peach, cubed
1 small orange, sliced
1 lime, sliced
3 T sage flower simple syrup (ask Kate to put up a post)
1/4 c triple sec
Combine all ingredients in a pitcher (Notice how good I am at reusing vases from flower deliveries!). Chill. Imbibe.
Playlist included Spanish Sahara by Foals.
Persephone's Kitchen 
And how was it? Tell me!
Kate! It was so, so good! It was even better after it chilled a while in the fridge and everything sort of married together. It was perfect. I think I’ll be making more batches this week.
I want to try some!! (of the syrup and the sangria). I bet it would be good in a white sangria too.
I think it would be fantastic in whites as well. Shall I make a batch and we have lunch here on Thursday? It’s super kid friendly!