- 1 cup raw honey (local if you can get it)
- 5 cups purified water
- 1 Tbsp. dried, organic culinary lavender (or 1/4 cup fresh lavender blossoms, crushed)
- 1 cup lemon juice (fresh squeezed, organic)
- 2-3 sprigs lavender (for garnish)
1. Bring 2 1/2 cups purified water to boil in a medium pan
2. Remove from heat and add honey, stirring to dissolve.
3. Add the lavender to the honey water, cover, and let steep at least 20 minutes or up to several hours, to taste. You can put the lavender into a tea infuser or reusable tea bag for easier clean up.
4. Strain mixture and compost/discard lavender
5. Pour infusion into a glass pitcher
6. Add lemon juice and approximately another 2 1/2 cups of cold water, to taste. Stir well.
Refrigerate until ready to use, or pour into tall glasses half-filled with ice,
2 c. flour
1 c. powdered sugar
1/2 c. cornstarch
1/4 t. salt
4 t. lightly packed grated lemon zest
1 t. food grade dried lavender
2 sticks butter, cut into pats, chilled
2 large egg yolks
1/2 t. vanilla
1/2 t. lemon extract
In a food processor, pules together the flour, sugar, cornstarch, salt, lemon zest and lavender until well blended. Add butter and pulse until the mixture resembles wet sand.
In a small bowl, mix together egg yolks and extracts. Put in food processor and pulse until large clumps of dough form.
Put the dough on a work surface and cut in half. Form each half into a log that is 8 inches by 2 inches in diameter. Wrap each log in plastic wrap and twist the ends closed. Refrigerate at least 4 hours.
Preheat oven to 350. Cut 1/2 thick slices of a log and place on a sil pat covered baking sheet. Bake until fir and golden on the edges (10 to 12 minutes) Cool on the pans on wire racks for 5 minutes then transfer to the racks with a spatula to cool to room temperature. Cookies may be stored in airtight container at room temperature for up to 3 days.
4 cups naturally-flavored Pink Lemonade (non-sparkling)
½ cup granulated Sugar
6 small sprigs of fresh Thyme
1 teaspoon of dried (culinary) Lavender
2 tablespoons Citronage (or equivalent orange liqueur), optional
Suggested garnish: edible flowers
1. Combine the lemonade, thyme, lavender and sugar in a heavy small pan. Bring to a light simmer, stirring to dissolve the sugar. Allow to simmer for 2-3 minutes. Turn off heat, allow to cool for 5 minutes, cover and refrigerate until chilled or overnight.
2. Strain mixture (discarding the thyme and lavender), stir in the Citronage if using and process in an ice cream maker until frozen. Place in a sealed container in the freezer until fully set or overnight. Garnish if desired and serve!
Prep time: 3 mins
Cook time: 20 mins
Total time: 23 mins
Make your own lavender latte at home, without any fancy equipment
For Lavender Latte
8 ounces strong coffee
¼ cup half and half (or milk of choice)
2 Tablespoons Lavender Syrup (recipe below)
Dried Lavender for garnish (if desired)
For Lavender Syrup
¼ cup dried lavender
½ cup sugar
½ cup plus 3 tablespoons water
To make the Lavender Syrup
Add ½ cup water and ¼ cup lavender to a sauce pan, bring to a boil. Simmer for about 3 minutes, then remove from heat and allow to steep for 20 minutes. Strain out flowers and discard.
In a clean saucepan, add ½ cup of sugar and 3 Tablespoons water. Bring to a boil, stirring to dissolve sugar. Simmer for 3-4 minutes, then stir in lavender liquid. Whisk until fully combined, remove from heat and allow to cool. Transfer to storage container and keep in the fridge.
To make the Lavender Latte
Place milk into a microwave safe jar and heat for about 30 seconds, until warm. Tightly screw lid onto jar and shake for a few seconds, until milk is foamy.
Place 2 tablespoons of lavender syrup in a mug. Pour hot, strong coffee over syrup. Top with foamy milk. Garnish with dried lavender, if desired.
*feel free to adjust amounts of ingredients as needed. Use more or less syrup, milk and coffee to suit your tastes.