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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Blend brandy, sugar, wine, juice and ice until combined. | 2. Combine champagne, lemonade, ginger ale, borage and wine mixture in large bowl just before serving. | 3. Serve in chapagne flutes and decorate with borage flowers. | 4. Notes on Borage: Borage is a traditional herb used as a diuretic, diaphoretic, and anti-inflammatory. It was also thought to relieve symptoms of melancholy. Borage is a native of the Mediterranean but is well adapted to growing in British soils. | 5. These days, borage is rarely used in cooking or grown in the common herb garden. It is a beautiful plant with delicate blue flowers. The leaves, flowers and stalks of borage are edible, however borage is a voracious grower and can take over a garden very quickly. This has lead to a decline in its popularity as a garden plant and also as an ingredient in meals. | 6. Using Borage in Cooking. | 7. Borage is a versatile herb in the kitchen; its leaves, stalk and flowers are edible. The young, fresh leaves have a mild cucumber taste and can be added to salads, used in stocks, soups and stews, or brewed to make a refreshing tea. You could also try adding them to sandwiches instead of lettuce, or chopping them and adding them to cream cheese or yogurt. When cooked, borage leaves may be used as a substitute to spinach. Don’t be put off by the fine white hairs on the leaves, as once in the mouth they quickly dissolve. They also disappear when cooked. | 8. Borage flowers are beautiful and both look and taste fantastic in salads. They can also be preserved or candied. Why not try freezing some in ice cubes and adding them to drinks or simply floating the blooms in a glass of lemonade? | 9. The stems of borage are used to flavour a number of alcoholic beverages, including Pimms No. 1. In Spain the stems are parboiled and fried in batter. Chopped up, they make a great addition to soups and can also be eaten raw; giving a hearty crunch to salads. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brandy	125			-	-	-	-
caster sugar	30			-	-	-	-
white wine	750			-	-	-	-
orange juice	125	ml		58.9633	13.6271	0.9172	0.2621
ice	250	ml	crushed	403.4862	40.3486	7.4518	23.6276
pink champagne	750	ml		-	-	-	-
lemonade	250	ml		39.0552	10.0149	0.0	0.1116
ginger ale	250			27667.16	7128.3624	0.0	0.0
borage leaf	45	ml	chopped	-	-	-	-
edible flower				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.