Simple additions, such as lavender sugar or lavender syrup, can add an intriguing taste to summertime drinks and dishes. You can make a lavender simple syrup (half sugar/half water/a TB of lavender with buds removed after the water has boiled), or if the heat is making you lazy, skip a step, and use lavender lemon syrup by Royal Rose. It is fabulous in bubbly, lemonade, and other drinks. Try infusing gin with lavender to add a mystery ingredient to your gin and tonics. Use caution when cooking with lavender, as too much will taste of soap.
We tested two recipes for you.
- 1⁄2 ounce Royal Rose Lavender Lemon Simple Syrup
- 1⁄2 ounce fresh lemon juice
- 1 ounce gin
- Prosecco or champagne
Combine syrup, lemon juice and gin with ice and shake until frosty and well combined.
Strain into a champagne flute and top with bubbly.
Yield: 16 scones
Pick a cooler rainy day for this one. I would not use more than 2 teaspoons of whole lavender.
- 3 cups all purpose flour, plus more for surface
- 3⁄4 cup granulated sugar
- 1 TB baking powder
- 1-2 tsp dried lavender buds (culinary lavender only)
- 1 tsp kosher salt
- 1⁄2 tsp baking soda
- 3⁄4 cup (1 1⁄2 sticks) chilled unsalted butter, cut into 1⁄4” cubes
- 1 cup buttermilk, plus 2 TB
- 2 tsp finely grated lemon zest
- 1 tsp vanilla extract
- 2 TB lavender sugar
- Lemon curd for serving (may be bought in specialty stores)
Preheat oven to 425. Line 2 baking sheets with parchment paper.
Whisk 3 cups flour, sugar, baking powder, lavender, salt, and baking soda together in a large bowl. Add butter; mix with fingers until mixture resembles coarse meal.
Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.
Transfer to a lightly floured surface; knead until dough forms. Pat into a 10”x 6” rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares.Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with 2 tbs buttermilk. Sprinkle with lavender sugar.
Bake until they are golden and a tester inserted into the center comes out clean, 12-15 minutes. Transfer to wire racks; let cool. Serve warm or at room temperature with lemon curd. From Bon Appetit.