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 Pure 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 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 1 day before baking cookies. In
a bowl, combine sugar/lavender mix with 2 teaspoons milk and 2 teaspoon
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
1/2 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 is
dissolves and mixture comes to a simmer. Whisk into egg mixture and
return to pan. Stir until thick enough to coast 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
directions; cover and freeze until firm.
Raspberry Sauce: Puree 2 1/2 cups thawed
frozen, unsweetened raspberries with 1/4 cup sugar. Strain; discard
seeds. Cover and chill.
Lavender Sugar
2 cups sugar
1 tablespoon Spice Barn Lavender
Combine lavender 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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