#TastyThursday – Mother’s Day Edition

Not sure about what to get Mom for Mother’s Day? Check out this simple cocktail that adds a bit of love to any brunch!


● 1/3 Cup water
● 1/3 Cup Manuka honey, raw honey or agave
● 1 Tsp dried lavender flowers
● 4 Tsp lemon juice
● 4 spring fresh lavender
● Lemon slices or lime
● 1 Bottle – cupcake Prosecco



  1. In a small saucepan, combine water and Manuka honey. Bring to a boil, stir until honey has dissolved.
  2. Boil for 2-3 minutes. Add lavender flowers.
  3. Remove from heat, cover to steep. Cool to room temperature. At this point, you can strain and discard the flowers, or leave them in the syrup.
  4. Add 1 tbsp. of the lavender simple syrup to each cocktail glass, used champagne glasses. Add 1 tsp lemon juice. Top with cupcake Prosecco. Garnish with fresh lavender and lemon.

    Note: Use your favorite champagne, sage, basil, mint, lemongrass, or rosemary to infuse.


Recipes courtesy of Zainab Fisher, a professional chef who specializes in raw and vegan cuisine. She was the former Chef at the Raw Kitchen. She was a guest chef for Fox 29 WFLX, PBS and guest chef for the CBS 12 health and wellness expo, and provides our readers a new and exciting recipe each week for #TastyThursday.

For more information on Chef Zainab’s services, please contact her at [email protected] or by phone at  561-629-0593.