Lavendertini Recipes

SNOWTINI

Steps:

• Place the martini glasses on a designated, flat shelf in the freezer for 10 minutes.
• Using a serrated knife, cut shavings off the block of chocolate and reserve for later.
• Fill a cocktail shaker with ice. Pour the vodka, chocolate liqueur and Irish cream over the ice. Put top on the shaker and shake firmly.
• Carefully pull out the glasses from the freezer taking care not get finger marks on the body of the glass. Pour into the chilled glass. Garnish with chocolate shavings in the middle and serve.

LAVATINI

Steps:

• In a shot glass, stir together the raspberry liqueur and honey. Pour vodka into a shaker with the ice, and shake until cold and frothy. Strain into a martini glass and spoon in the honey mixture.n

LAVENDER MADELEINES

Steps:

• Using a food processor, process sugar and lavender flowers until finely ground.
• Heat oven to 400 degrees.
• In a large bowl and using a wire whisk; mix eggs, lavender sugar mixture and vanilla until light and fluffy.
• Gradually whisk in melted butter.
• Using a rubber spatula gently fold in flour.
• Generously spray Madeleine pans with non-stick cooking spray.
• Spoon a scant tablespoon of batter into each madeleine mold, leave the batter mounded in the center.
• (This will result in the typical"humped" appearance of the Madeleine).
• Bake 8 to 10 miutes or until golden brown.
• Immediately remove from pan and allow to cool on a wire rack.
• Store in an airtight container.
• Dust with confectioners sugar just before serving.
• Enjoy!

ROASTED NECTARINES WITH LABNEH, HERBS, AND HONEY

Steps:

• Preheat the oven to 425°. Line a large baking tray with baking paper.
• Place the nectarine halves cut side up on the prepared tray, then drizzle each with a little olive oil and season generously with pepper. Bake for 25-30 minutes until the edges of the fruit are browned and the flesh is cooked through and tender. Remove from the oven and leave to cool.
• Select a large platter and spread the labneh or strained Greek yogurt all over the surface, then arrange the roasted nectarines on top. Drizzle with a little olive oil, season with a little salt and sprinkle over the toasted flaked almonds, followed by the oregano and pul biber. Drizzle all over with the honey and, finally, scatter over the mint ribbons. Take to the table to serve.

LAVENDER LATTE RECIPE BY TASTY

Steps:

• Steep the lavender in the hot water for 7 minutes.
• Froth the milk by adding it to a resealable jar. Shake vigorously until many bubbles form. Then, microwave the milk for 45 seconds to 1 minute, which will help create stable bubbles.
• Remove the lavender, then stir in the agave and frothed milk.
• Top with more lavender, if desired.
• Enjoy!
• Nutrition, per serving - Calories: 89, Total fat: 2 grams, Sodium: 69 mg, Total carb: 18 grams, Dietary fiber: 0 gram, Sugars: 6 grams, Protein: 4 grams

MELONTINI

Steps:

• In a blender puree the honeydew melon.
• Pour into ice cube trays and freeze, about 3 hours.
• In a pitcher combine lemon soda, club soda, and melon liqueur.
• Drop a frozen melon cube into a martini glass and top with 2 tablespoons (1-ounce) vodka per drink.
• Garnish with skewered melon balls.