Lavender Lemon And Honey Tea From Wolds Way Lavender Farm Recipes

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LAVENDER, LEMON AND HONEY TEA FROM WOLDS WAY LAVENDER FARM



Lavender, Lemon and Honey Tea from Wolds Way Lavender Farm image

A wonderful recipe that I discovered on a recipe card from Wold's Way Lavender Farm in North Yorkshire, England! This magical lavender farm is just down the road from my parent's house and is high on my "must visit" list when I go home to England. I have found that this tea is a miracle worker for headaches, head colds and colds in general........the soothing honey helps sore throats whilst the lemon contains essential vitamin C, and the lavender provides a calming and refreshing element to this herbal tea or tisane. Although this is mainly served hot, I have made this during the summer months as an iced tea, as it's perfect for hot, sultry days.

Provided by French Tart

Categories     Beverages

Time 5m

Yield 1-2 serving(s)

Number Of Ingredients 5

6 sprigs lavender
water
lemon juice, to taste
lavender honey, to taste
1 tablespoon dried lemon peel

Steps:

  • Combine the lavender heads, lemon juice (about 1/2 a lemon) and the lemon peel in a small teapot (for 2 people) and then add boiling water.
  • Allow to steep for 5 minutes before adding lavender honey to taste. Serve in warmed china cups.
  • To serve cold: Make the tea as directed above. Allow to cool and serve with ice and a slice in a tall glass.

AMY'S LAVENDER LEMONADE



Amy's Lavender Lemonade image

This is a fabulous summer drink! Lavender soothes and refreshes on a hot day, and the scent brings back fond summer memories. I can't seem to make enough of it for my family.

Provided by MORDANA

Categories     Drinks Recipes     Lemonade Recipes

Time 15m

Yield 6

Number Of Ingredients 6

1 tray ice cubes
¼ cup dried lavender
2 cups boiling water
¾ cup white sugar
8 lemons
5 cups cold water, or as needed

Steps:

  • Place ice cubes into a 2 quart pitcher. Place the lavender into a bowl, and pour boiling water over it. Allow to steep for about 10 minutes, then strain out the lavender and discard. Mix the sugar into the hot lavender water, then pour into the pitcher with the ice.
  • Squeeze the juice from the lemons into the pitcher, getting as much juice as you can. Top off the pitcher with cold water, and stir. Taste, and adjust lemon juice or sugar if desired. Pour into tall glasses, pull up a lawn chair and a good book, and relax!

Nutrition Facts : Calories 126.9 calories, Carbohydrate 40.7 g, Fat 0.5 g, Fiber 7 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 9.3 mg, Sugar 25 g

LAVENDER HONEY TEA BREAD



Lavender Honey Tea Bread image

Use a Bundt pan or any other decorative ten-cup fluted pan.

Categories     Bread     Milk/Cream     Egg     Herb     Breakfast     Brunch     Dessert     Bake     Winter     Honey     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 12

1/2 cup whole milk
2 tablespoons lavender honey*
1 tablespoon plus 1/2 teaspoon dried lavender blossoms*
2 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 8-ounce container sour cream (1 cup)
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
3 large eggs
2 tablespoons powdered sugar

Steps:

  • Bring milk to simmer in small saucepan; add honey and 1 tablespoon lavender blossoms. Stir until honey dissolves. Remove from heat; cover and let steep 30 minutes.
  • Meanwhile, preheat oven to 350°F. Butter and flour decorative 10-cup fluted pan or Bundt pan. Whisk flour, baking powder, baking soda, and salt in medium bowl.
  • Strain milk mixture into another medium bowl; discard solids in strainer. Whisk sour cream into milk mixtureto blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating until blended after each addition. Add flour mixture alternately with milk mixture in 3 additions each, beating just until smooth. Transfer batter to prepared pan; smooth top with rubber spatula.
  • Bake bread until tester inserted near center comes out clean, about 45 minutes. Cool bread in pan on rack 10 minutes. Turn out onto rack and cool completely.
  • Combine powdered sugar and remaining 1/2 teaspoon lavender blossoms in strainer set over small bowl. Press sugar mixture through strainer, discarding large bits. (Can be made 1 day ahead. Cover and store at room temperature.) Sift strained powdered sugar mixture over bread.
  • *Lavender honey is available at specialty foods stores and at zingermans.com; dried lavender blossoms are available online at gourmetsleuth.com.
  • Baker's wisdom:
  • For a delicate texture, mix in the dry ingredients just until the tea bread batter is blended.

LAVENDER LEMONADE WITH HONEY RECIPE - (4.4/5)



Lavender Lemonade with Honey Recipe - (4.4/5) image

Provided by garciamoss

Number Of Ingredients 6

1 cup raw honey (local if you can get it)
5 cups pure water
1 Tbsp. dried, organic culinary lavender (or 1/4 cup fresh lavender blossoms, crushed)
1 cup fresh-squeezed, organic lemon juice, strained
Ice cubes
Lavender sprigs for garnish

Steps:

  • Bring 2 1/2 cups water to boil in a medium pan Remove from heat and add honey, stirring to dissolve. Add the lavender to the honey water, cover, and let steep at least 20 minutes or up to several hours, to taste Strain mixture and discard lavender Pour infusion into a glass pitcher Add lemon juice and another 2 1/2 cups of cold water. Stir well. Refrigerate until ready to use, or pour into tall glasses half-filled with ice, then garnish with lavender sprigs. Sit on the porch a spell and enjoy!

LAVENDER LEMONADE TEA - HOT OR ICED



Lavender Lemonade Tea - Hot or Iced image

A favorite spring and summertime drink of mine, using fresh or dried lavender and lemons from the garden. Wonderfully refreshing! May be served cold over ice, or hot with honey. Adapted from "The Ultimate Liquor-Free Drink Guide" by Sharon Tyler Herbst.

Provided by BecR2400

Categories     Beverages

Time 1h10m

Yield 5 cups, 5 serving(s)

Number Of Ingredients 6

4 cups water (divided use)
1/4 cup organic fresh edible lavender, well rinsed (or 1-2 tablespoons dried lavender)
1 fresh lemon, zest of
1 cup fresh lemon juice
1 cup sugar (preferably superfine)
lemon slice, to garnish

Steps:

  • Bring 1 cup water to a boil. Add the lavender and lemon zest; cover and steep for 1 hour.
  • Strain the lavender mixture into a 2-quart or larger pitcher. Add lemon juice, sugar and remaining 3 cups water; stir until sugar dissolves.
  • Serve in tall, ice-filled glasses, garnished with lemon slices (or serve hot with honey, as you wish). Top up with additional water, if desired, or to taste.

Nutrition Facts : Calories 165.5, Fat 0.1, Sodium 6.6, Carbohydrate 43.4, Fiber 0.1, Sugar 41.1, Protein 0.2

LEMON LAVENDER CAKE



Lemon Lavender Cake image

Strong lemony cake to balance the floral notes from dried lavender buds. It's lovely as dessert after a meal or as a tea cake or snack. The lemon glaze is optional.

Provided by Mah

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h15m

Yield 12

Number Of Ingredients 10

10 tablespoons milk, divided
1 tablespoon dried lavender buds
1 ½ cups white sugar
½ cup butter, melted
5 eggs
¾ cup lemon juice, divided
1 ½ lemon, zested
2 cups cake flour
1 teaspoon baking powder
1 cup confectioners' sugar

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) generously.
  • Measure 5 tablespoons milk into a microwave-safe bowl. Heat in the microwave until warmed through, 30 to 45 seconds. Add lavender buds. Let steep to release their flavor, 10 to 15 minutes.
  • Whisk white sugar and butter together in a large bowl until creamy. Whisk in eggs, 1 at a time, whisking well after each addition. Add 1/2 cup lemon juice and lemon zest; mix until well-blended. Stir milk and lavender buds into the batter.
  • Sift cake flour and baking powder together in a bowl. Slowly fold into the batter, stirring well to prevent lumps. Pour into the greased tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack to cool completely, at least 30 minutes.
  • Whisk remaining 5 tablespoons milk, 1/4 cup lemon juice, and confectioners' sugar together in a small bowl to make glaze; drizzle over the cooled cake. Let stand until glaze is set, about 30 minutes.

Nutrition Facts : Calories 328.5 calories, Carbohydrate 56.3 g, Cholesterol 89.6 mg, Fat 10 g, Fiber 0.5 g, Protein 4.8 g, SaturatedFat 5.6 g, Sodium 126.9 mg, Sugar 36.4 g

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