Lavender Lemon Drop Recipes

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LAVENDER LEMON BARS



Lavender Lemon Bars image

I'm totally addicted to using lavender as flavoring. If you think it sounds weird, may I suggest not knocking it like I did until you try it.

Provided by Angela Davis

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h

Yield 24

Number Of Ingredients 12

2 cups white sugar
2 teaspoons dried lavender buds
½ cup butter, softened
¼ cup virgin coconut oil, softened
2 cups all-purpose flour
1 dash salt
¼ cup all-purpose flour
4 eggs, beaten
½ cup lemon juice
½ teaspoon lemon extract
½ teaspoon dried lavender buds
¼ cup confectioners' sugar, for dusting

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
  • Make lavender sugar by blending the sugar and 2 teaspoons lavender buds in a blender; blend until the lavender is powdered.
  • Blend together with an electric mixer 1/4 cup of the lavender sugar, butter, coconut oil, 2 cups flour, and salt in a bowl until a dough forms; press into the bottom of the prepared dish.
  • Bake in the preheated oven until the top begins to turn golden brown; about 15 minutes.
  • While the dough bakes, mix together the remaining lavender sugar, 1/4 cup flour, eggs, lemon juice, lemon extract, and 1/2 teaspoon lavender buds; pour over the baked crust and return to the oven to bake until the center is set, about 20 minutes. Allow to cool completely and dust with confectioners' sugar before serving.

Nutrition Facts : Calories 179.6 calories, Carbohydrate 27.4 g, Cholesterol 41.2 mg, Fat 7.1 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 4.8 g, Sodium 55.4 mg, Sugar 18.2 g

LAVENDER LEMONADE



Lavender Lemonade image

Enjoy this refreshing and soothing drink any time of the year.

Provided by Jennifer K

Categories     Drinks Recipes     Lemonade Recipes

Time 30m

Yield 8

Number Of Ingredients 5

2 cups boiling water
1 cup lavender flowers
2 cups cold water
1 cup lemon juice
1 cup sugar

Steps:

  • Place the lavender in a pitcher; pour the boiling water over the lavender; cover with plastic wrap and allow to steep 10 minutes; strain and discard the lavender from the water and return the water to the pitcher. Add the cold water, lemon juice, and sugar to the pitcher and stir until the sugar dissolves. Refrigerate until serving.

Nutrition Facts : Calories 108.3 calories, Carbohydrate 28.4 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.4 g, Sodium 4.8 mg, Sugar 25.7 g

LAVENDER LEMON DROP



Lavender Lemon Drop image

Provided by Geoffrey Zakarian

Categories     beverage

Time 30m

Yield 1 drink

Number Of Ingredients 10

1 cup demerara sugar
1 ounce gin, such as Plymouth
1 ounce limoncello, store-bought or homemade, recipe follows
1/2 ounce lemon juice
1 ounce Moscato d'Asti
1 sprig fresh lavender
Lemon wedge, for garnish
12 large, thick-skinned lemons, preferably Sorrento lemons, washed
1 liter inexpensive vodka, such as Smirnoff or Tito's
1 cup sugar

Steps:

  • For the demerara sugar syrup: Combine the demerara sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely.
  • For the lavender lemon drop: Add the gin, limoncello, lemon juice and 1/2 ounce of the demerara sugar syrup to a cocktail shaker, add large ice and shake vigorously. Add the Moscato d'Asti, tumble-roll once to mix throughout and double-strain into a martini glass with a small sprig of lavender. Garnish with a lemon wedge and serve (do not muddle the lavender).
  • Keep the remaining demerara sugar syrup covered in the refrigerator up to 1 month.
  • Remove the peels from the lemons carefully, making sure not to include any of the pith. Place the peels in a large container and add the vodka (reserve the vodka bottle for later). Infuse until the alcohol strips the oils and color out of the peels, 12 to 24 hours.
  • Meanwhile, make the simple syrup. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely.
  • Fill the vodka bottle with about 27 ounces of the infused vodka and 7 ounces of the simple syrup and place in the freezer. Serve ice cold in chilled small copita or shot glasses.

LAVENDER LEMON BARS



Lavender Lemon Bars image

Hints of lavender and lemon zest in the crust make these treats a favorite. -Judith Hilinski, Cuyahoga Falls, Ohio

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 13

3/4 cup butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/2 cup ground almonds
2 teaspoons dried lavender flowers
2 teaspoons grated lemon zest
TOPPING:
1-3/4 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon baking soda
4 large eggs, room temperature
1/3 cup lemon juice
Confectioners' sugar

Steps:

  • Preheat oven to 350°. In a small bowl, cream butter and confectioners' sugar. Add the flour, almonds, lavender and lemon zest; beat until crumbly. Pat into an ungreased 13x9-in. baking dish. Bake for 15 minutes or until edges are golden brown. , Meanwhile, in another small bowl, combine the sugar, flour, baking soda, eggs and lemon juice; beat until frothy. Pour over hot crust. Return to oven and bake 20-25 minutes or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Refrigerate leftovers.

Nutrition Facts : Calories 185 calories, Fat 8g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 95mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

LAVENDER & VANILLA LEMON DROPS



Lavender & Vanilla Lemon Drops image

A delicious, light, experimental recipe I created. These are a good spring or summer cookie. For the lavender-vanilla sugar, I used --Rita--'s awesome recipe. (http://www.recipezaar.com/Lavender-Sugar-With-Vanilla-101039)

Provided by salad savior

Categories     Drop Cookies

Time 25m

Yield 24-36 cookies

Number Of Ingredients 12

1/2 cup butter (1 stick)
1 cup lavender-vanilla sugar
2 large eggs, beaten (with a fork)
seeds from 1 vanilla bean
1/2 teaspoon vanilla extract
1 1/2 tablespoons lemon juice
lemon, zest from 1
2 cups flour
1 teaspoon baking soda
1 pinch salt
1/2 teaspoon cream of tartar
1/2 teaspoon ground lavender

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Cream butter and sugar.
  • Stir in eggs - make sure butter, sugar, and eggs are completely blended.
  • Stir in vanilla seeds and vanilla extract.
  • Fold in lemon juice and zest.
  • Gradually stir in lavender, make sure to mix well.
  • Mix flour, baking soda, salt, and cream of tartar and slowly mix into wet mixture.
  • Chill for 1 hour.
  • On a fully prepped cookie sheet, drop cookies by the spoonful about 1 inch apart.
  • Bake at 375 for approximately 10 minutes.

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