Lavender Vanilla Lemon Drops Recipes

LAVENDER LEMON DROP

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 & VANILLA LEMON DROPS

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.

LAVENDER LEMON BARS

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.

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.

THE BEST LAVENDER SUGAR COOKIES EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with waxed paper and grease the paper.
• Whisk flour, sugar, and baking powder in a bowl. Stir butter and egg into flour mixture until smooth; add vanilla extract and lavender. Gently mix again until thoroughly combined.
• Drop cookie dough by tablespoon about 2 inches apart onto prepared baking sheet.
• Bake in the preheated oven until cookies are fragrant and edges turn light golden brown, 10 to 15 minutes.

LYCHEE LEMON DROP

Steps:

• To make fresh lemonade, squeeze juice of entire lemon into glass. Stir in sugar until dissolved. Muddle remaining lemon rinds into the mixture and remove. Transfer to mixer. Add Vodka, Lichido, Curaçao. Mix vigorously with ice. Pour into chilled martini glass and garnish with pitted lychee.
• Enjoy!