Lavendercooler Recipes

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!

DESERT COOLER

Steps:

• Combine juices and apple cider in a pitcher. Pour into glasses filled with ice and garnish with pineapple spears and fresh mint sprigs.

GELATO COOLER

Steps:

• Combine all the ingredients in a blender and process until smooth. Pour into glasses, sprinkle with chocolate covered coffee beans, and serve with a straw.
• In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
• Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
• Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

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 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 COOKIES

Steps:

• Preheat oven to 375 F (191 C).
• In a bowl, cream the butter and sugar until light and fluffy.
• Beat in the eggs, vanilla, and lavender and mix well.
• Combine the flour and baking powder and add to the lavender mixture. Stir until well blended.
• Drop by teaspoons onto an ungreased baking sheet and bake eight to ten minutes or until lightly browned around the edges.
• Let the cookies cool on the baking sheet for a minute or two before removing them. Enjoy alone or with vanilla ice cream or tea.