Lavender Cooler Recipes

LAVENDER LEMONADE COOLER RECIPE

Steps:

• To begin making the Lavender Lemonade Recipe, we will first make the Lavender Syrup. For that bring water to a boil over high heat in a saucepan. Once the water begins to boil, reduce the heat to medium-low, add the sugar and lavender. Stir the syrup occasionally while it is simmering.
• Once the sugar is dissolved completely and lavender is infused in the water, turn off the heat. Strain the syrup using a sieve and allow the Lavender Syrup to cool completely. You can also store the Lavender Syrup in the refrigerator and use it as and when required.
• To prepare the Lavender Lemonade Cooler, in a large jug, combine the juice of 3 lemons, water and half of the reserved lavender syrup or to taste. Stir to combine.
• Season the Lemonade with salt and sugar to taste. You can keep the lemonade in the fridge to chill before serving.
• To serve the Lavender Lemonade, add ice cubes in each of the serving glasses. Pour lemonade over the ice cubes and serve chilled for the summers.

LAVENDER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Cream together the butter and sugar. Beat the egg, and blend into the butter and sugar. Mix in the lavender flowers and the flour. Drop batter by teaspoonfuls onto cookie sheets.
• Bake 15 to 20 minutes, or until golden. Remove cookies to cooling racks, and sprinkle with decorative sugar and additional lavender flowers if desired.

LAVENDER LEMONADE

Steps:

• Bring 2 cups water and sugar to a boil. Remove from the heat; add lavender. Cover and let stand for 2-4 hours., Strain, discarding lavender. Stir in lemon juice, vanilla and remaining water. Chill; serve over ice.

LAVENDER COOKIES

Steps:

• Preheat oven to 375°. Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. In a separate bowl, whisk flour, lavender, baking powder and salt; gradually beat into creamed mixture. , Drop by rounded teaspoonfuls 2 in. apart onto baking sheets lightly coated with cooking spray. Bake until golden brown, 8-10 minutes. Cool 2 minutes before removing to wire racks. Store in an airtight container.

LAVENDER COOLER

Steps:

• In a medium saucepan combine the sugar and the 3 cups water.
• Bring to boiling and reduce heat, stirring often, until the sugar is dissolved.
• Place the lavender flowers in a large bowl.
• Pour the syrup over the dried flowers.
• Let stand for 2 hours or until cool.
• Strain the syrup through a fine sieve, pressing on the flowers with the back of a wooden spoon to extract all the liquid.
• Cover and chill for up to 1 week.
• To serve, in a very large pitcher or crock, measure 4 cups of the syrup.
• Add the lemon juice and 8 cups cold water.
• Stir well to combine.
• Serve over ice in tall glasses.
• Garnish with sprigs of lavender, if desired.
• Makes about 20 servings (6 ounces each).
• Enjoy!