HOMEMADE LAVENDER HONEY
In Provence, lavender honey is made by the bees that frequent the wild purple-budded bushes growing near their hives. Be aware that this homemade version, infused with lavender flowers, needs to stand for 24 hours before being used. If you purchase dried lavender flowers, be sure that they are culinary quality. A lovely gift! From "From the Cook's Garden".
Provided by BecR2400
Categories European
Time P1DT10m
Yield 1 8-ounce jar Lavender Honey, 16 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 64.4, Sodium 0.8, Carbohydrate 17.5, Sugar 17.4, Protein 0.1
LAVENDER SORBET
Make and share this Lavender Sorbet recipe from Food.com.
Provided by Charlotte J
Categories Frozen Desserts
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- If using fresh lavender:.
- With thumb and forefinger, pull the flowers from the stems (discarding stems). If using dried lavender you won't need this step.
- Combine lavender flowers and sugar in a food processor and pulverize completely, about 1 minute.
- Bring the water to a boil, remove pan from heat and add the sugar/lavender mixture, stirring to dissolve sugar.
- Cover with a lid and let cool for at least 30 minutes.
- Strain out flowers through a sieve, pressing flowers to get out any remaining liquid.
- Add the lemon juice and chill in the refrigerator for at least 2 hours, then freeze in sorbet or ice cream mixer.
Nutrition Facts : Calories 101, Sodium 5.9, Carbohydrate 26.4, Fiber 0.4, Sugar 25.3, Protein 0.2
HONEY & LAVENDER SORBET
Steps:
- 1. Melt together water and honey until completely mixed. 2. Leave to cool. 3. Churn syrup. After 15-20 minutes add lavender flowers. 4. Churn/freeze until set.
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EASY LAVENDER ICE CREAM RECIPE - SIMPLE. TASTY. GOOD.
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- To start this lavender ice cream recipe, pick a tablespoon full of the nicest purple lavender flowers off the fresh sprigs. Keep the flowers aside until needed later on. Cut the remaining green sprigs up into smaller bits. Crush them a little under the blade of you knife so that they will release more flavor. Add the sprigs to a large saucepan and pour in the milk.
- Place the pan over medium-low heat and heat the milk until it is simmering and warmed through but not boiling. Then add the mascarpone and the honey.
- Stir and let the mascarpone and the honey melt and dissolve in the warm milk. Turn the heat as low as you can and let the milk and lavender infuse for 10 minutes. Then take the pan off the heat and strain the milk through a fine sieve over another saucepan.
- Place the milk back over low heat and add the fresh purple lavender flowers you put aside. Then taste the milk and add extra honey (or sugar) if you want it to be sweeter. Take the pan off the heat and let the milk cool down fully at room temperature. Then place it in the fridge for at least an hour until it is ice cold. I don’t know what type of ice cream maker you got. Depending on your device, follow the specific instructions to turn the mascarpone mixture into ice cream.
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From thekitchn.com
Estimated Reading Time 7 mins
- Freeze the ice cream base if needed. At least 24 hours before making the sorbet, place the ice cream base in the freezer to freeze if your ice cream maker requires a frozen base.
- Prepare the fruit. Wash and dry the fruit. Cut away or remove any rinds, peels, pits, seeds, stems, or other non-edible parts of the fruit. Slice the fruit into bite-sized pieces. You should have around 5 cups of chopped fruit, though a little more or less is fine.
- Prepare the simple syrup. Combine the sugar and water in a small saucepan and bring to a simmer over medium-high heat, stirring gently once or twice. Simmer until the sugar is completely dissolved in the water, about 5 minutes. Remove from heat and allow to cool.
- Prepare for blending. Combine the fruit and 1/2 cup of the cooled simple syrup in the a blender, the bowl of a food processor, or in a mixing bowl (if using an immersion blender). Reserve the remaining syrup.
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