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Everything Lavender!

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Everything Lavender!

This spring, find a place for this fragrant, relaxing and gorgeous flower in your kitchen. it will smell - and taste - delicious!







Lavender Lemonade

This is so refreshing and not at all overpowering. it’s great on its own, mixed with sparkling water or with some prosecco! You can even make popsicles with it!

It’s worth the squeeze!

What You Need

Lavender Simple Syrup

  • 2 cups water
  • ½ cup sugar
  • ¼ cup agave nectar (or honey)
  • 3 Tbsp dried lavender

Fresh Lemonade

  1. 2 cups freshly squeezed lemon juice
  2. 4 cups water
  3. 1 lemon, sliced (for garnish)

What You Do

  1. To make the simple syrup, combine two cups of water and sugar in a small saucepan over medium high heat, bringing to a boil and whisking until sugar is dissolved. Remove from heat and stir in agave nectar and dried lavender.
  2. Cover for about 15 minutes, allowing mixture to steep. Strain lavender, making sure to release all juices and syrup.
  3. In a large pitcher, combine freshly squeezed lemon juice, lavender mixture and water. Feel free to add a drop of blue coloring and a drop of red to mixture to give it a lovely purple color. Chill for at least 2 hours (or expedite by putting in the freezer for a half hour).


Lavender Nice Cream

This is a great frozen, guilt-free (vegan!) treat for the summer! You can use blueberries, blackberries, whatever your heart desires!

What You Need

  • 3 1/3 C Coconut Milk
  • 2 TBSP Culinary Lavender
  • 2/3 C agave nectar (or honey)
  • 3/4 C Frozen Blueberries Blackberries
  • 1/4 tsp vanilla

What You Do

  1. Heat coconut milk to boiling
  2. Add culinary lavender and remove from heat.
  3. Let sit 10 minutes
  4. Strain lavender from milk, and add milk to food processor/blender
  5. Add berries, agave and vanilla- blend
  6. Pour into silicone trays and freeze overnight
  7. When you’re ready for Nice Cream, pop the cubes out into a processor/blender and re-blend
  8. Freeze another hour in glass container, scoop and serve!

Suggested garnish: fresh/frozen berries, slivered almonds, shaved coconut, lemon zest, raspberry coulis…use your imagination!


Lavender Blueberry Muffins

These are a real guest-pleaser, and they’re vegan (can be made gluten free as well). Have them ready for breakfast, tea or an afternoon snack or glass of bubbly!

What You Need

  • 1 Tbsp. ground flax seed
  • 2 Tbsp. cold water
  • 2 cups all-purpose/whole wheat flour or gluten-free flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 cup granulated vegan sugar
  • 1/4 cup vegan butter, melted and cooled slightly
  • 1 1/4 cups (10 oz.) vegan sour cream
  • 1/2 tsp. vanilla extract
  • 1 1/2 cups frozen blueberries, wild if you can find them
  • 1 1/2 Tbsp. fresh lavender, minced
  • extra sugar, for sprinkling on top

What You Do

  1. Preheat oven to 350 F and spray a regular 12 muffin pan with nonstick cooking spray.
  2. Begin by placing the ground flaxseed in a small bowl and whisking in the cold water. Place in the fridge and let rest until called for.
  3. Whisk the flour, baking powder and salt in a medium bowl.
  4. In a electric stand mixer bowl or a large bowl add the flax egg and the sugar and whisk vigorously for about 1 minute. Next, add the butter and whisk until combined. Then add the vanilla, and finally add the sour cream in two steps, mixing only to combine.
  5. Add the frozen blueberries as well as the lavender to the dry mixture, and toss to coat. Then, gently fold the dry mixture into the wet mixture until they're just combined. Be very cautious not to over mix. There may even be some sprays of flour and that's okay. The batter should be very thick.
  6. Drop an even amount of dough into the muffin pan. Do not flatten or arrange the batter and do not overfill. Bake at 350 F for about 30 minutes.Rotate the pan at the 15 minute mark.
  7. The muffins should be somewhat firm and a light golden brown around the edges at 30 minutes.
  8. Once the muffins are done baking, release them onto a wire cooling rack and stand them up right. Sprinkle with sugar if you like, and allow them to cool for 5 minutes. Store in an airtight container.

Try some fresh lemon zest or orange zest for a tart little kick!



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