Spring is now in full swing. Gardens are growing and soon we will enjoy summer produce. Until then there are plenty of spring fruits and vegetables to enjoy. Some herbs are also ready for harvest, at least here in the South. My parsley plant did well over the mild winter and is now growing by leaps and bounds. It is a good thing because I can make my lemon parsley cocktail to sip on after working in the garden. It is a very refreshing beverage. It can be non-alcoholic by simply leaving out the vodka.
The cocktail recipe is restaurant inspired. A few years ago we went to Hawaii to visit friends. They graciously had us stay at their home and gave us the insider tour of Honolulu and the island. One of the places they took us to was Town Restaurant. My friend ordered their house lemonade because she heard it was so good. It was! It had a layer of parsley juice on top that added such a freshness to regular lemonade. We asked how they made it and they said by liquefying parsley in a blender and then straining it. So easy. It is probably easier with a juicer but I do not have one so I went with the blender method.
Making parsley lemonade into a cocktail is easy. All you have to do is add vodka. You can add a splash of club soda for a little fizz. You can also substitute the lemonade with sparkling lemon Italian soda – only add fresh lemon juice or it will not have enough lemon flavor. I used Simply Lemonade because it has all natural ingredients and is not too sweet or tart.
Want more recipes for fresh herbs and vegetables? Check out these delectable ones by fellow Sunday Supper bloggers:
- Tangerine Thyme Fizz Cocktail on An Appealing Plan
- Parsley, Sage, Rosemary, and Wine; Herb and Wine Pairing Charts on Wine Everyday
- Baked Jalapeno Poppers on Supper For A Steal
- Garden Salsa on Chocolate Moosey
- Herb Party Vegetable Gratin on Val’s Food and/or Art
- High Fiber Zucchini Mint Lentil Fritters on Sue’s Nutrition Buzz
- Zucchini Corn Fritters on Mrs. Mama Hen
- Tarragon Chicken on The Lovely Pantry
- Asparagus Souffle on The Daily Dish Recipes
- Mediterranean Style Meatloaf on The Meltaways
- Chicken Bruschetta on Family Foodie
- Spring Herbs and Green Tortilla de Patata on Les recettes de Lorette
- Zucchini Lasagna on From My Corner of Saratoga
- Red Potato and Grilled Corn Salad on The Messy Baker
- German Home Fries and Herbed Quark Dip on The German Foodie
- Scallion Pancakes on Teeny Tiny Kitchen
- Roasted Sweet and Spicy Brussels Sprouts on Juanita’s Cocina
- Pink Peppercorn Pavlova with Strawberry and Basil Syrup on The Primlani Kitchen
- Meyer Lemon Bars on That Skinny Chick Can Bake
- Strawberry Rhubard Compote on Cookistry
Are you ready for summer produce? I cannot wait for the local farmers markets to be filled with a bounty of the season’s fruits and vegetables. I am watching my herbs grow and will be cooking with them for many months to come.
Special thanks to tbg design for the beautiful artwork created for this post.
Lemon Parsley Cocktail
- 1 bunch flat leaf Italian parsley
- Club Soda optional
Place the parsley in a blender and add a little water (about 1/2 to 1 cup). Blend on high to liquify. Pour the liquid through a fine mesh strainer into a bowl. Use a spatula or spoon to press all liquid from the parsley pulp. Discard the pulp.
Fill a glass with ice. Add a shot of vodka and fill with lemonade. Float 1 to 2 teaspoons of the parsley juice on top. Garnish with a slice of lemon and a parsley sprig. Stir to combine before drinking.
Optional: Add a splash club soda for some fizz.
A refreshing cocktail beverage made with vodka, lemonade, and fresh parsley juice.
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