Lavender Recipes

Here are some of our favorite lavender recipes. Bon Appétit!

Lavender Margaritas 1 cup tequila 1/3 cup triple sec 1/4 cup limeade concentrate 1 cup canned coconut milk 2 cups frozen unsweetened raspberries 2 cups frozen unsweetened blueberries 4 ice cubes 1 teaspoon dried lavender buds In a blender, combine the tequila, triple sec, coconut milk, and lime juice. Cover and turn to high speed, then gradually add berries and ice. Whirl until smooth and slushy. Pour into glasses. You can rub glass rims with lime and dip the rim in salt. Add a lavender sprig for garnish!

Lavender Blueberry Muffins ¾ cup sugar 3 cups unbleached all-purpose flour 2 tbsp. Baking powder ½ tsp. Salt 1/3 cup vegetable oil 1 ¼ cups milk 1 tbsp. Freshly squeezed lemon juice 1 tbsp. Finely grated lemon zest 1 tsp. Lavender at Stonegate culinary buds* 3 large eggs, beaten 1 cup fresh or frozen blueberries Preheat oven to 375 F degrees. Combine first four dry ingredients in a large bowl. In a separate bowl, combine the lemon juice with milk and let stand for 5 mins. Add the rest of the wet ingredients including the lemon zest, lavender and blueberries to the milk and lemon juice mixture. Gradually stir wet ingredients into the dry ingredients until all dry ingredients are moistened. Bake 25-30 minutes. Cool completely before removing from pan. Makes 12 muffins.

Lavender Ice Cream (our festival recipe) 2 1/2 cups of milk 1 cup sugar 4 cups light cream 1/4 tsp. salt 1 tsp vanilla extract 1 tsp. Lavender at Stonegate Culinary lavender* Gently heat the milk and fresh Lavender together. Do not boil. Strain out the Lavender & stir in the salt & sugar while still hot. Stir in vanilla extract & cream. Chill immediately, minimum 2 hours. Churn or process as your ice cream maker directs, then skip to step #8. OR by hand follow steps #6 & #7~ Pour mixture into a stainless steel bowl and place in your freezer. Every 15 minutes, whisk or beat until icy or thickened. In the last few minutes or just before you remove from the ice cream maker: sprinkle in a few fresh florets of Lavender! Fresh raspberries an option or Lemon peel zest.

Grilled or Baked Salmon with Lavender 3 pounds of salmon filet (serves 8-10 people) 4 tbsb. organic Lavender at Stonegate honey* 6 tbsb. virgin olive oil half-teaspoon lavender, crushed with mortar & pestle 1/4 white wine 1 tbsb. tamarind paste (available at Asian market; Worcestershire sauce may be substituted) 1 tsp. lemon juice Place all ingredients except salmon, in saucepan over moderate heat, stirring with a wire whisk at all times until ingredients are reduced by one-third, to create a sauce. When sauce has cooled slightly, brush on salmon filet. Grill salmon, basting with sauce occasionally, setting some aside to top when served. Salmon is cooked when fish flakes. To bake salmon, preheat oven to 350. Cover salmon with sauce, setting some aside to pour on salmon before serving. Bake for 10 minutes or until salmon is flaky, basting occasionally. Lavender Grilled Salmon can be served with rice or potatoes.