Eldorado Windy Farm Lavender Recipes

At Windy Farm we grow both Lavindin and Lavendula angustifolia varieties. The Lavindin varieties (i.e.Grosso & Provence) are primarily used in porporris and dried arrangements. The L. angustifolia varieties (i.e. Buena Vista & Royal Velvet) have culinary uses as well. __________________________________________________________________________________________
Lavender Lemonade

Makes 6 servings

1/4 cup dried lavender buds 3/4 cups of granulated sugar
5 cups cold water 3/4 cups boiling water
8 lemons ice cubes

1. Place the lavender buds into a bowl. Pour boiling water over them. Allow to steep for about 10 minutes. Strain the lavender buds and discard. Mix the sugar into the hot lavender water until dissolved. Pour into a pitcher with ice cubes.
2. Squeeze the juice from the lemons into the pitcher. Top off the pitcher with cold water and stir. Taste and adjust the amount of sugar and lemon juice to desired taste. Pour into glasses and enjoy.

Lavender Ice Cream

Made using a home ice cream freezer.

Makes about fourteen 1/2 cup servings

1-1/2 cups whole milk 1 – 1/2 tablespoons vanilla extract
1-1/8 cups granulated sugar 2 tablespoons dried lavender buds
3 cups heavy cream

1. In a medium mixing bowl, using a hand mixer on low speed , combine the milk and granulated sugar until it is dissolved (about 1 to 2 minutes.)
2. Stir in the heavy cream, vanilla and lavender. Turn the ice cream freezer on and pour the mixture into the freezer bowl . Allow the freezer to run until the mixture thickens (about 20 - 25 minutes.)
Lavender Sugar Cookies

Servings: 48 cookies

2 3/4 cups all-purpose flour 1 1/2 cups granulated sugar
1/2 teaspoon baking soda 1 cup butter, softened
1/2 teaspoon baking power 1 egg
1 teaspoon vanilla extract 1 1/2 Tablespoon lavender buds

1. Preheat oven to 425 degrees F. In a small bowl, stir together flour, baking soda and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Add lavender buds. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls and place onto ungreased cookie sheets. Smash each flat.
3. Bake 8 to 10 minutes in the preheated oven, or until golden brown. Let stand on cookie sheet two minutes before removing to cool on wire racks.