Summer Solstice

Wednesday June 21st 2017 marks the the start of the summer season. Here are two different ways of celebrating the summer solstice, taken from The Book of Kitchen Witchery. Discover the magic of the summer solstice with the sacred grove solstice spell, celebrating the wisdom of the sun and the beauty of the earth. This ritual allows each member to make a wish for themselves, for their loved ones or for the world. Or you can mark the day with a delicious summer solstice pudding, celebrating the sweet summer fruits and perfect for sharing. 

 

Oak Tree Grove Summer Solstice Ritual

Sacred Grove Solstice Spell 

Celebrating the season of the sun, on June 21, is best done outdoors in the glory of nature’s full bloom. If you have a forest nearby or a favorite grove of trees, plan to picnic and share this rite of passage with your spiritual circle.

Covens often have a favorite spot. All the better if a great oak is growing there, the tree most sacred to druids. Gather the tribe and bring brightly colored ribbons and indelible markers. Form the circle by holding hands, then point to east, south, north, and west, chanting:

 

We hold the wisdom of the sun,

We see the beauty of our earth.

To the universe that gives us life, we return the gift.

Deepest peace to all,

And we are all one. Blessed be.

 

Each member of the circle should speak their wish for the world, themselves, or loved ones and write it on a ribbon. One by one, tie your ribbon to a tree. Each flutter of the wind will spread your well wishes.

Summer Solstice Pudding

Inspired by a traditional recipe from Kent, known as “The Garden of England,” this summer pudding brings forth the taste of the season, simply sublime.

1 pound (450g) fresh mixed berries—strawberries, raspberries, blueberries, blackberries

1 cup (225g) diced fresh peaches, plums, nectarines

¼ cup (50g) sugar

juice of ½ lemon

10 slices crust-less bread (or 15 biscuits or shortbreads)

Combine all the fruit and sugar in a saucepan and gently boil for 3 minutes. Squeeze in the juice of half a lemon. Line a big bowl with the bread, overlapping to form a crust. Pour in the fruit mix. Add one last bread slice to cover the mixture and place a saucer on top with a weight on it to press down.

Cover with plastic wrap and chill in the refrigerator overnight.

Before serving, turn the dish upside down and the pudding will slip out in a half-circle shape. Top with fresh whipped cream and a few berries and mint leaves as garnish. This cool treat could not be easier. Each spoonful is filled with the sweetness of summer.

 


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