For The Love of Lavender

Filed in archive Ingredient Spotlight , Recipes on August 18, 2007

The first time I cooked with lavender flowers was about eight years ago when I came across a scrumptious looking lavender sorbet recipe just after purchasing my first ice cream maker.
It is simple to make and has the most amazing, unique flavor! If you have an ice cream maker at home, this is one to try.

Lavender Sorbet

Makes about 1 quart

4 cups water
1 3/4 cups sugar
2 teaspoons dried, culinary lavender blossoms
2 teaspoons fresh lemon juice

Bring first 3 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves.
Boil without stirring until syrup is reduced to 4 cups, about 8 minutes.
Strain syrup into medium bowl and chill until cold, about 2 hours.
Transfer to ice cream maker, add lemon juice and process according to manufacturer's instructions.
Transfer to covered container, freeze until firm, about 2 hours. (Can be made 1 week ahead. Keep frozen).

An online search for "lavender recipes" revealed numerous, beautiful farms where one can purchase culinary lavender to use in the kitchen. Happy Valley Lavender and Herb Farm in Canada, Jersey Lavender on the Island of Jersey, Jardin du Soleil in Washington state and Owl Creek Lavender in Arkansas, to name a few.

The search also revealed numerous mouth watering and impressive recipes.! Lavender Rum Cake, Lavender Crème Brûlée, Lavender Shortbread, Chicken with Lavender, Lavender Lemonade, and the list goes on...