Tag Archive | Lavender lemonade recipe

A Lavender Lemonade And A Lavender Fairy Cake Recipe

My lavender hedges that line my two paths either side of my plot, are flowering beautifully at the moment.  The variety is ‘Munstead’, which is an old english variety.

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The bees and butterflies are loving the flowers and I didn’t have to wait for long to take a photograph of the butterfly below:

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Lavender is a herb which has been documented for use for over 2500 years.  It was used by ancient Egyptians for mummification and perfume.

Lavender has a calming effect and can aid sleep.

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Using Lavender:

I think it is really important to make use of everything that our garden gives to us.

This week I picked some bunches of lavender and hung them in my kitchen to dry out. It’s best to pick lavender in the late morning after all the morning dew has evaporated.

I am hoping to use the dried flowers for my christmas hampers, but I’m not sure yet what exactly I will do with them.

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Lavender flowers are perfectly edible provided that you are 100% sure they haven’t been sprayed with harmful chemicals.   I always give them a quick wash under a cold tap before I use them.

 As my lavender is flowering so beautifully at my allotment, I decided to make some Lavender Cakes and Lavender Lemonade.

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Lavender Cakes

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2 tablespoons of lavender flowers

125g Self raising flour

125g Caster sugar

1 teaspoon baking powder

125g margarine or softened butter

2 eggs

A drop of milk

Icing sugar and more lavender flowers to decorate.

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Put the lavender flowers, flour and sugar in a blender and grind the flowers for a little bit.  Sieve it all into another bowl discarding the left over bits of lavender.

Add baking powder, eggs and margarine and beat until combined.

Add a drop of milk until the right consistancy is reached (i.e. drops off the spoon easily).

Half fill cake cases with the mixture and then bake for approximately 15 minutes at gas mark 5 / 375F / 190C

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When the cakes have cooled, decorate with white icing and a bit of lavender.

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The cakes taste really nice as they don’t have an overpowering lavender taste, just a ‘hint’ of it and they are a bit of a novelty if you have friends round for ‘afternoon tea’.

I do choose to take the lavender off the top of the cakes before I eat them, as I find this tastes too strong for me.  You may think differently, please let me know if you do.

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My next recipe is for a thirst quenching Lavender Lemonade, which is my eldest daughters favourite drink.

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Lavender Lemonade

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870ml water

2 tablespoons of lavender flowers

100g granulated sugar

120ml lemon juice

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Put approximately a third of the water into a pan and bring it to the boil

Pour the boiling water over the lavender flowers and leave to ‘steep’ for ten minutes.

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Strain the water and add it to the pan again.

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Add the rest of the water, sugar and lemon juice and bring back to the boil, stirring continuously.

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When it has boiled, take off the heat and chill.

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Dilute the lavender lemonade with water to your taste.

I added ice cubes with borage frozen inside them for an extra pretty twist.

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I hope you have enjoyed reading my post today.

I will be back on Friday at 4pm.  I hope you will join me then.

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