Lavender and lemon are two flavors that remind me of sunshine and daydreaming, the perfect summer combination. A few months ago, I bought some dried lavender in bulk and knew had to find creative ways to use it up (so far I’ve used it in craft projects like Sachet Pillows and ‘Cat Nap’ Eye Pillows). I finally got around to researching different ways to cook with it and chose to make Sparkling Lavender Lemonade and delicate Lavender Creme Cookies for the perfect afternoon treat.
The Sparkling Lavender Lemonade was quite easy to make. I used leftover lemonade syrup from the Lemon Shandies I made recently along with homemade lavender simple syrup. Both of these syrups turned out delicious! I especially like being able to make my own drink to suit my desired sweetness and flavor.
- 10 lemons
- 2 cups sugar
- 1½ cups cold water
- Remove the zest (but not the white pith) from the lemons using a vegetable peeler. (Yes, this is a ridiculous amount of lemon zest).
- Juice all the lemons into a saucepan and add in the zest.
- Next add the sugar and water and head slowly over medium heat. Stir constantly until the sugar has dissolved. Remove from heat just as it starts to boil.
- Pour into a sterilized glass jar and let cool completely. Store in refrigerator until ready to use.
- 2 cups water
- 1 cup honey
- 3 tbsp dried lavender buds
- In a medium saucepan, combine 2 cups water, the honey and lavender. Bring to a boil over medium-high heat; remove saucepan from heat as soon as the syrup starts to boil. Let steep for 10 minutes.
- Pour syrup through a fine mesh sieve into a 2-quart pitcher or jar. Discard lavender buds. Let cool to room temperature.
To Make Sparkling Lavender Lemonade
Fill a glass 2/3 full with sparkling water (I used my Soda Stream). Add a few tablespoons of lemonade syrup and 1 tablespoon lavender syrup (feel free to add more/less to suit your tastes). Garnish with lemon slice or fresh lavender sprig.
- 1¾ cups all-purpose flour
- 2 tbsp + 2 tsp dried lavender
- ½ cup butter, at room temperature
- ¼ cup honey
- 2 tbsp sugar
- 1 egg
- ½ cup heavy cream
- 1 pkg. (11 oz.) white chocolate chips
- Violet food coloring
- TO MAKE THE DOUGH: first preheat the oven to 350 degrees. Line baking sheets with parchment paper. Combine flour and 2 tbsp lavender in small bowl and set aside. Using a mixer on medium-high speed, beat the butter until light and fluffy, about 1 minute. Add honey and sugar; beat until blended. Beat in egg until combined, then gradually beat in the flour mixture until combined. Place dough in refrigerator to chill, about 20 minutes.
- TO ROLL OUT THE COOKIES: on a lightly floured surface, roll out the dough to 1/16" thickness. I used a 2½" scallop cookie cutter to cut out the cookies.Transfer to the prepared baking sheet. Then, using a smaller scallop cookie cutter (about 1½" in diameter), cut out centers of half the cookies. You want an even number of solid scallop rounds and scallop rounds with the center cut out. Transfer cookies to baking sheets and bake 5-10 minutes until lightly browned. Cool on pan for 3 minutes, then transfer to rack. Cool completely.
- TO PREPARE THE FILLING: In a microwave-safe bowl, combine cream and 2 tsp of lavender. Microwave on high in 30-second intervals until hot. Let stand 5 minutes.Place white chocolate chips in another microwave-safe bowl. Pour cream through a fine mesh sieve over the chocolate; discard lavender in sieve. Microwave mixture on high, in 30-second intervals until chocolate is melted (about 1-2 minutes). Whisk in food coloring until smooth. Refrigerate until spreadable, about 15-30 minutes.
- TO ASSEMBLE COOKIES: Spread about 2 tsp of the filling over each solid round cookie. Top with cutout cookies; gently press together. Store in airtight containers.