Lavender Ice Cubes Recipes

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HIBISCUS AND LAVENDER PROSECCO PUNCH



Hibiscus and Lavender Prosecco Punch image

Provided by Valerie Bertinelli

Categories     beverage

Time 6h50m

Yield 10 to 12 servings

Number Of Ingredients 9

24 sprigs fresh lavender
1 tablespoon dried hibiscus
1 tablespoon dried lavender
1 cup fresh lemon juice (6 lemons)
1 1/2 cups seltzer
3/4 cup vodka
Honey Simple Syrup, recipe follows
One 750-ml bottle prosecco
1/2 cup honey

Steps:

  • For the lavender ice cubes: Place a sprig of fresh lavender in 24 large square ice cube molds. Fill the molds with water and freeze until solid, 2 hours.
  • For the punch: Combine 1 1/4 cups water and the hibiscus and dried lavender in a small saucepot. Bring to a simmer, then turn off the heat and let steep for 30 minutes. Strain and discard the lavender. Cool in the refrigerator.
  • To a large pitcher, add the hibiscus-lavender water, lemon juice, seltzer, vodka, all the Honey Simple Syrup and a few lavender ice cubes. Stir to combine and top off with the prosecco.
  • Serve the punch in glasses over lavender ice cubes.
  • Put the honey and 1/2 cup water in a small saucepot over medium-high heat. Bring to a simmer, stirring to dissolve the honey. Remove from the heat and let cool completely.

LAVENDER ICE CREAM



Lavender Ice Cream image

Summery lavender ice cream.

Provided by Syd

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 6h50m

Yield 12

Number Of Ingredients 5

3 cups milk
2 stems of fresh lavender flowers
8 egg yolks
1 ½ cups white sugar
3 cups heavy cream

Steps:

  • Heat the milk and lavender in a 3-quart saucepan over low heat until warmed through. Remove from heat, and allow lavender to infuse for about 20 minutes. Remove flowers.
  • Beat the egg yolks and sugar together in large bowl. Whisk the lavender-infused milk into the egg mixture, then pour it back into the saucepan. Heat the mixture over low heat, whisking constantly, until the mixture thickens and can coat the back of a spoon, 7 to 10 minutes. Remove from heat, and cool slightly, about 5 minutes. Stir in the heavy cream. Transfer the mixture to a bowl, and chill in refrigerator at least 4 hours.
  • Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should be place in the freezer at least 2 hours or overnight.

Nutrition Facts : Calories 367.8 calories, Carbohydrate 29.9 g, Cholesterol 223 mg, Fat 26.2 g, Protein 5 g, SaturatedFat 15.5 g, Sodium 53.1 mg, Sugar 28 g

LAVENDER ICE CUBES



Lavender Ice Cubes image

Lavender ice cubes are perfect to have on hand whether you're adding it to a mild cocktail, punch, or simply adding flavor to your water.

Provided by Heather

Time 3h10m

Yield 12

Number Of Ingredients 2

3 cups water
12 lavender flowers

Steps:

  • Bring water to a boil in a saucepan. Place lavender flowers in an empty ice cube tray. Pour boiling water over lavender in ice cube tray.
  • Cool to room temperature before placing in freezer to freeze for 3 hours.

Nutrition Facts : Calories 1.3 calories, Carbohydrate 0.3 g, Fiber 0.2 g, Protein 0.1 g, Sodium 2.7 mg

FRESH FLOWER/HERB BLOSSOM ICE CUBES FOR SUMMERTIME ENTERTAINING



Fresh Flower/Herb Blossom Ice Cubes for Summertime Entertaining image

Dress up your drinks with these beautiful and romantic ice cubes featuring blossoms from the garden! Perfect for summer afternoon parties or cocktail events! Pink or red rose petals will enhance any drink, and can also be sprinkled on the table and over desserts for a romantic effect. Or, use fresh herbs. Flowers and leaves that are suitable include: scented geraniums, nasturtiums, violets, rose petals, pansies, lavender, basil, chive/leek/onion/garlic blossoms, borage flowers, and most flowers from edible herbs (e.g. basil, oregano, thyme). Note: Boiling the water before freezing will ensure that the ice cubes are crystal clear.

Provided by BecR2400

Categories     Punch Beverage

Time 6h15m

Yield 1 Ice Tray, 14 serving(s)

Number Of Ingredients 3

14 fresh edible flowers (such as scented geraniums, nasturtiums, violets, rose petals, pansies, lavender, borage, basil, chiv)
1 1/2 cups water, boiled and cooled
ice cube

Steps:

  • Gather and gently rinse all of your pesticide-free blossoms.
  • Boil water for 2 minutes for all the air trapped in the water to escape. Then leave to cool till room temperature. This will ensure that the ice cubes are crystal clear.
  • Place each blossom at the base of each individual compartment within an ice tray (or more trays if you have a large party).
  • Fill each compartment half full with the cooled boiled water and freeze.
  • After the water is frozen solid, fill each ice cube compartment the rest of the way to the top with the remaining boiled water.
  • Refreeze and allow it to remain in the freezer until you are ready to use them (store in the freezer in zip lock bags).
  • NOTE: You can also freeze a large ice ring for the punch bowl, with a variety of blossoms. Don't use the glass punchbowl or it will expand and burst in the freezer. Instead, use a ring-shaped cake tin and fill it with flowers and water. Follow the same procedure as above (filling halfway, then freezing), but you can add additional blossoms to the second layer so that the blossoms are throughout the large ice ring.
  • Use the ice cubes in pitchers or glasses of lemonade, iced tea, juices, punches and cocktails.

Nutrition Facts : Sodium 0.8

LAVENDER LEMON SORBET



Lavender Lemon Sorbet image

My dear friend --Rita-- recently sent me some wonderful lavender so I wanted to find some really great recipes to showcase this treat! This one hits the spot! Plan ahead though because this needs time to cool!

Provided by Mamas Kitchen Hope

Categories     Frozen Desserts

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

4 cups water
1 cup sugar
1 lemon, zest of
1/4 cup lemon juice, fresh
2 -3 teaspoons lavender

Steps:

  • In a medium saucepan over medium heat mix all ingredients together and bring to a boil.
  • Reduce heat to low and simmer for 10 minutes.
  • Refrigerate 4 hours or until well chilled.
  • Strain mixture and pour into an ice cream maker. Freeze according to manufacturer's directions.
  • Note: I read Rita's review of another Lavender Sorbet and learned that she used ice cubes to create the sorbet. You can try that here if you like, reducing the water by half and chilling the cooked mixture. Then add ice cubes and blend. Add more cubes if you think it needs it. If you try this method please let me know so I can give more accurate directions. Thanks!

Nutrition Facts : Calories 98.7, Sodium 2.5, Carbohydrate 25.6, Sugar 25.2

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