Lavender Lemonade

Peaceful moments: On a warm day make this lavender lemonade and then sit on your porch and enjoy the sounds of spring/summer while sipping this wonderful concoction over a tall glass of ice.

Lavender Lemonade

  • Servings: 6
  • Difficulty: easy
  • Print
5 cups waterphoto
1 cup sugar
1 Tbs. dried lavender buds
1 cup lemon juice

1. Boil 2 1/2 cups water and add sugar until dissolved. Add lavender buds, cover, and steep for 15-20 minutes.

2. In a pitcher, add 2 1/2 cups water and lemon juice. Strain lavender mixture to remove buds and add liquid to pitcher.

Serve chilled over ice.


Lavender Lemon Zucchini Cake

FullSizeRender 46.jpgSo your garden is overflowing with zucchini and you’re wondering what to do with it all.  Or maybe a few of your neighbors have gardens that are overflowing with zucchini and they brought you their zucchini…and pretty soon your counter is overflowing with giant zucchini.  Either way, this lavender lemon zucchini loaf can make quick work in freeing up your countertop and providing a winter’s worth of delicious mini treats.  Bake it and freeze it.  Or maybe give a mini loaf back to your kind neighbors.  This recipe makes two loaves OR six mini loaves.

Lavender Lemon Zucchini Cake


Ingredients:
4 eggs
1 cup vegetable oil (or substitute 1 cup applesauce instead of the oil)
1 1/2 cups sugar
1 cup buttermilk
2 cups shredded zucchini
zest of 2 lemons (reserve 1 tsp. lemon zest for glaze)
1/4 cup lemon juice
4 cups flour
1 tsp. salt
4 tsp. baking powder
1 tsp. dried lavender, chopped finely (optional)

For the glaze:
1 cup powdered sugar
1 Tbs. lemon juice
1 Tbs. milk
1 tsp. lemon zest

Instructions:
1.  Preheat oven to 350°.   Prepare 2 loaf pans with cooking spray and a dusting of flour.  Alternatively, you can make six mini loaves.  I love the mini paper loaf containers if I’m giving them away.  Check the packaging on the mini paper loaf containers for prepping instructions.  Mine didn’t need spray nor flour.

2.  In a large bowl, sift together flour, salt, baking powder and lavender buds.  Set aside.

3.  In a large bowl, beat eggs until smooth.  Add oil (or applesauce) and sugar until smooth.  Add buttermilk, zucchini, lemon zest (minus reserved 1 tsp.) and lemon juice.  Mix well.

4.  Slowly add dry mixture into the batter until thoroughly combined.

5.  Pour batter into your prepared loaf pans.

6.  Bake at 350° for 40 minutes or until a knife inserted in the center of the loaf comes out clean.

While loaves are cooling, prepare the glaze.

For the glaze: Add powdered sugar, lemon juice, milk and lemon zest together.

Drizzle over each loaf.  Let cool before serving.

Note about shredding zucchini:  I use a spiralizer made by Veggiespize.  I like that it has an easy-to-use hand crank and it has three interchangeable blades.  I use the shredding blade that makes noodles like angel hair pasta.


Lavender Wand Tutorial

I’ve had a couple of requests for directions on how to make the lavender wands, so I thought I’d share with you. Easy to make and the scent lasts a very long time. Great for drawers or closets. How about placing one on a gift package for a little extra something?

Lavender Wands

Lavender Wands

Instructions: Because the wands need a firm stem, I prefer to use English Lavender. It has a long stem with the flowers at the end of the stem. You will see lavender sold in the home improvement stores like Spanish and Goodwin. Spanish lavender would not work well because it has a bulky flower head and Goodwin Creek Lavender is a bush with stems that are too short. Look to plant English lavender (Lavandula Augustifolia), also called true lavender.

Cut Lavender

For the wand, choose stems that are strong with firm flower buds.

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Discard stems that look like this:

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You will need 1/4-inch lavender colored ribbon, fabric scissors (to cut the ribbon), floral wire, and wire cutters. Optional: 1/8-inch lavender colored ribbon to tie the wand at the bottom.

IMG_6838Cut 4 feet of 1/4-inch ribbon. Gather 13 lavender stems and trim off any leaves. Some of your stems may have branched out with two smaller flower stems. Pull those off as well. Place 1/4-inch ribbon so that one end of the ribbon is about 2 inch past the end of your flowers. Wrap floral wire around the stems and the ribbon. (This photo shows only an inch of ribbon – you want the ribbon to be another 3 or 4 inches so that the ribbon is hanging past the flowers about 2 inches.)

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Turn the bundle upside down and begin folding the stems over the wire.

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Again, make sure you have more ribbon hanging past the flowers than this photo shows.

Fold over stems in a circular pattern.

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You will have the short tail of the ribbon and the long tail end of the ribbon inside the bundle with your flowers. Pull out between the stems the long tail end of the ribbon and begin to weave to the right. Keep a tight weave.

IMG_6845Continue weaving around over and under. Sometimes a stem will hide behind some flowers and you’ll lose your place so if you come to an over/over or under/under, you’ve skipped a stem.

IMG_6846Continuing weaving all the way down until you just pass your flowers.

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Grasp your short tail ribbon that was inside the wand and the long tail ribbon and wrap around once or twice and tie an overhand knot.

IMG_6851You may want to pull off any flower buds that are poking through the ribbon and tie the bundle at the very bottom with 1/8-inch ribbon to keep the stems neat and tidy.

photoTo freshen up the wand, gently roll between your palms to release the lavender scent. Enjoy!