Hibiscus Lavender Honey Apple Butter Food

HIBISCUS LAVENDER HONEY APPLE BUTTER

Steps:

• Scrub your apples well. Quarter them and put them in a large, heavy pot. No need to peel or core.
• Add the cider vinegar, apple cider, hibiscus flowers and first amount of syrup (2 Tablespoons), honey, lemon (just plop that whole guy in, seeds and all) and salt.
• Cover the pot and bring to a simmer. Cook the apples until completely soft, about 30 minutes. You may have to stir the pot a few times to make sure all the apples get some "bath time" in the vinegar/cider mixture so they soften up.
• Once all the fruit is nice and soft and falling apart, run everything (including all the liquid) through a food mill using the medium die. Put this puree in a heavy bottomed pot that is wider than it is tall. You want a large surface area to encourage evaporation.
• Bring the puree to a slow boil and then reduce the heat to low or medium low. Stir occasionally to prevent sticking and scorching (this becomes more likely the more concentrated the mixture becomes, so keep an eye on it, especially during the last couple of hours)
• Keep the mixture at a very slow "burble," for 5 hours. The mixture will reduce by quite a lot and become a gorgeous dark reddish mahogany color.
• Stir in the last 2 Tablespoons of hibiscus syrup.
• Blend the apple butter in the blender for an extremely smooth texture. You certainly don't have to, but I went ahead and went for it. The texture is silky smooth and lovely. Since the blending will blend a bit of air in and make your butter look cloudy. Cook it over low heat for another couple of minutes until it clears up. Then cool and chill.
• Enjoy over the next two or three weeks.

HIBISCUS AND LAVENDER PROSECCO PUNCH

Steps:

• For the lavender ice cubes: Place a sprig of fresh lavender in 24 large square ice cube molds. Fill the molds with water and freeze until solid, 2 hours.
• For the punch: Combine 1 1/4 cups water and the hibiscus and dried lavender in a small saucepot. Bring to a simmer, then turn off the heat and let steep for 30 minutes. Strain and discard the lavender. Cool in the refrigerator.
• To a large pitcher, add the hibiscus-lavender water, lemon juice, seltzer, vodka, all the Honey Simple Syrup and a few lavender ice cubes. Stir to combine and top off with the prosecco.
• Serve the punch in glasses over lavender ice cubes.
• Put the honey and 1/2 cup water in a small saucepot over medium-high heat. Bring to a simmer, stirring to dissolve the honey. Remove from the heat and let cool completely.

HONEY APPLE BUTTER

Steps:

• Mix all ingredients in your crock pot. Cook on high for 1 hour and then on low for 11-12 hours till thick. Stir occasionally. Transfer to 4 pint jars and invert to seal. Apple butter should be hot enough to not have to can in a water bath.
• You may also cook the mixture on low on your stovetop for approximately 3-4 hours.

ANNA OLSON'S HONEY LAVENDER BUTTER

Steps:

• Mix ingredients thoroughly.
• To freeze, shape softened butter into logs and wrap with waxed paper or plastic wrap. You can also pipe little star shaped butter pieces and freeze on waxed paper on a hard pan in freezer, then pop off and store in a ziplock bag in freezer.

HOMEMADE LAVENDER HONEY

Steps:

• Warm the honey in a small saucepan over low heat. Stir in the lavender. Remove from the heat, cover, and let stand at room temperature for 24 hours.
• Warm the honey again over low heat until it is liquid enough to pour freely. Strain through a wire sieve (I place a clean paper coffee filter inside the mesh strainer), into a clean jar. Cool and cover.
• Store in the refrigerator for up to 6 months. Serve at room temperature.