killet for these type of recipes) over medium heat until fragrant
In a tall glass, muddle mint leaves, simple syrup or lavender syrup, lime juice, blueberries, and rum. Muddle just enough to combine flavors, being careful not to over-muddle.
Fill glass with crushed ice. Top with club soda and stir.
Garnish with 3 blueberries on a toothpick. Serve with a straw.
ombine water, sugar, lavender and vanilla bean seeds and
cup heavy cream and lavender in small saucepan.
Heat
il with the garlic and lavender over low heat for about
nd 1/2 tablespoon dried lavender.
Bring to a boil
hours.
Bind the lavender sprigs with the inflorescences together
nd 2 tablespoons of the lavender; once warm, remove from the
efore filling.
To make lavender syrup, mix sugar and water
ith 2 tablespoons of dried lavender in a small saucepan. Off
Place the stock and lavender essence in a saucepan and
alt mixture.
Add lavender flowers and lavender essential oil to salt
Bring sugar and water to a boil in a saucepan stirring until sugar has dissolved. Stir in Lavender. Remove from heat, and let stand for 10 minutes. Strain, discarding Lavender. Let cool. Stir in lemon juice. (Lemonade can be refrigerated in an airtight container for up to 1 week.) Serve over ice, and garnish with lemon slices and fresh lavender sprigs.
the baking soda with lavender oil and petals if using
Place the dried lavender flowers in a small bowl
br>Put the sugar and lavender flowers in a food processor
nch baking dish.
Make lavender sugar by blending the sugar
cup sugar with the lavender in a food processor until
finely grind half of the lavender (or herbes de provence), thyme
ugar, almonds and 1 tablespoon lavender in a food processor; cover