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From the Gardyn Kitchen: Tinto de Verano + Lavender Flower Ice Cubes

Tinto de Verano is often misread as a sangria, however, this summer-summoning Spanish beverage hits the spot during outdoor soirees minus the segments of fresh fruit.


Wow your guests and elevate this season’s sips with lavender flower ice cubes! As the cubes melt into the red wine-lemonade mixture, you’re left with a juicy (and oh-so-refreshing) cocktail, laced with subtle floral notes.


Variable servings (Gardyn Original Recipe curated by Katie McCall) 


Red wine

Sparkling lemonade

Lavender flowers

Silicone ice cube tray

Water (distilled, preferably)


Fill the ice cube tray half way with distilled water (for clearer ice cubes); add the lavender flowers and allow to freeze. Then top off the tray with more water and allow to freeze again. This technique helps keep the lavender flowers suspended inside the cubes. 


When ready to serve, place 2-3 ice cubes in a glass. Simply pour the red wine over the cubes and top off with sparkling lemonade.




About the chef:


Katie McCall joins the Gardyn table on a mission to inspire and explore a “kinder” and more sustainable approach to living.


Food writer, Le Cordon Bleu grad, and gluten-free bakery owner, Katie McCall has roots working with restaurants on the Michelin’s Bib Gourmand list in Chicago.

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