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Lavender Recipes
Lavender Shortbread Cookies
1 cup unsalted butter, softened
2/3 cup sugar
1 teaspoon Spice
Barn Pure Vanilla Extract
1/4 teaspoon Spice
Barn Lemon Extract
2 cups all purpose flour
1 tablespoon Spice Barn Lavender
1/8 teaspoon salt
Cream the butter, sugar, vanilla, and lemon
extract. Add the flour, lavender, and salt; mix until dough is smooth. Add
additional flour if necessary. The dough should be soft but not sticky.
Chill 1-2 hours until firm. Preheat the oven to 325 degrees. On a lightly
floured surface, roll the dough about 1/4 inch thick. Cut out shapes with
cookie cutter and place on an ungreased cookie sheet. Bake 10-15 minutes or
until lightly brown around the edges. Place on a cooling rack; cool
completely. Frost with icing if desired.
Icing: Mix 1 tablespoon lavender with 1 cup confectioners sugar in a
small plastic bag. Let stand for one day before baking cookies. In a bowl
combine sugar/lavender mix with 2 teaspoons milk and 2 teaspoons light corn
syrup; stir well. Tint with violet icing color if desired. Spread on
cookies.
Blueberry-Lavender Syrup
3/4 cup water
1/2 cup sugar
4 teaspoons Spice Barn Lavender
2 teaspoons lemon juice
10 ounces blueberries
Bring water and sugar to a boil; stirring
until sugar is dissolved. Remove from heat, stir in lavender, steep
for 30 minutes; strain and discard lavender. Stir in lemon juice and
berries. Spoon over pound cake or angel food cake.
Lavender Ice Cream with Raspberry Sauce
1 cup sugar
8 egg yolks
3 cups whole milk
1 cup heavy whipping cream
1 tablespoon Spice Barn Lavender
½ cup sugar
1 vanilla bean
Whisk
first two ingredients until blended and thick. Combine next four
ingredients in saucepan with seeds scraped from split vanilla bean. Cook
over medium high heat until sugar dissolves and mixture comes to a simmer.
Whisk into egg mixture and return to pan. Stir until thick to coat spoon
without bringing to a boil. Strain into bowl and chill until cold, about 2
hours. Process in ice cream maker according to manufacturer’s instructions;
cover and freeze until firm.
Raspberry
Sauce:
2 1/2 cups frozen, unsweetened raspberries
1/4 cup sugar
Puree thawed berries and sugar in blender. Strain; discard seeds. Cover and
chill.
Lavender Sugar
2 cups sugar
1 tablespoon
Spice Barn Lavender
Combine lavender and and 1 tablespoon sugar
in food processor. Pulse until finely ground. Stir in remaining sugar.
Store in tightly covered container at least 3 days.
Lavender Lemonade
7 cups water
1 cup sugar
1 1/2 cups frozen lemon juice from concentrate, thawed
4 mint sprigs
2 tablespoons
Spice Barn Lavender
lemon slices and mint sprigs
Bring 7 cups water to a boil over medium
high heat. Stir in 1 cup sugar and cook, stirring constantly, 1-2
minutes or until sugar dissolves; remove from heat. Stir in lemon
juice, mint sprigs, and lavender; let stand at least 2 hours. Pour
through a strainer into large pitcher, discarding lavender. Serve over
ice and garnish with lemon slices and mint sprigs.
Lavender Honey
1 cup honey
4 tablespoons
Spice Barn Lavender
Place honey and lavender in saucepan; heat
over low for 3-5 minutes. Strain before serving.
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