Best 6 Lavender Lemon And Honey Tea From Wolds Way Lavender Farm Recipes

LAVENDER, LEMON AND HONEY TEA FROM WOLDS WAY LAVENDER FARM

Steps:

• Combine the lavender heads, lemon juice (about 1/2 a lemon) and the lemon peel in a small teapot (for 2 people) and then add boiling water.
• Allow to steep for 5 minutes before adding lavender honey to taste. Serve in warmed china cups.
• To serve cold: Make the tea as directed above. Allow to cool and serve with ice and a slice in a tall glass.

AMY'S LAVENDER LEMONADE

Steps:

• Place ice cubes into a 2 quart pitcher. Place the lavender into a bowl, and pour boiling water over it. Allow to steep for about 10 minutes, then strain out the lavender and discard. Mix the sugar into the hot lavender water, then pour into the pitcher with the ice.
• Squeeze the juice from the lemons into the pitcher, getting as much juice as you can. Top off the pitcher with cold water, and stir. Taste, and adjust lemon juice or sugar if desired. Pour into tall glasses, pull up a lawn chair and a good book, and relax!

LAVENDER HONEY TEA BREAD

Steps:

• Bring milk to simmer in small saucepan; add honey and 1 tablespoon lavender blossoms. Stir until honey dissolves. Remove from heat; cover and let steep 30 minutes.
• Meanwhile, preheat oven to 350°F. Butter and flour decorative 10-cup fluted pan or Bundt pan. Whisk flour, baking powder, baking soda, and salt in medium bowl.
• Strain milk mixture into another medium bowl; discard solids in strainer. Whisk sour cream into milk mixtureto blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating until blended after each addition. Add flour mixture alternately with milk mixture in 3 additions each, beating just until smooth. Transfer batter to prepared pan; smooth top with rubber spatula.
• Bake bread until tester inserted near center comes out clean, about 45 minutes. Cool bread in pan on rack 10 minutes. Turn out onto rack and cool completely.
• Combine powdered sugar and remaining 1/2 teaspoon lavender blossoms in strainer set over small bowl. Press sugar mixture through strainer, discarding large bits. (Can be made 1 day ahead. Cover and store at room temperature.) Sift strained powdered sugar mixture over bread.
• *Lavender honey is available at specialty foods stores and at zingermans.com; dried lavender blossoms are available online at gourmetsleuth.com.
• Baker's wisdom:
• For a delicate texture, mix in the dry ingredients just until the tea bread batter is blended.

LAVENDER LEMONADE WITH HONEY RECIPE - (4.4/5)

Steps:

• Bring 2 1/2 cups water to boil in a medium pan Remove from heat and add honey, stirring to dissolve. Add the lavender to the honey water, cover, and let steep at least 20 minutes or up to several hours, to taste Strain mixture and discard lavender Pour infusion into a glass pitcher Add lemon juice and another 2 1/2 cups of cold water. Stir well. Refrigerate until ready to use, or pour into tall glasses half-filled with ice, then garnish with lavender sprigs. Sit on the porch a spell and enjoy!

LAVENDER LEMONADE TEA - HOT OR ICED

Steps:

• Bring 1 cup water to a boil. Add the lavender and lemon zest; cover and steep for 1 hour.
• Strain the lavender mixture into a 2-quart or larger pitcher. Add lemon juice, sugar and remaining 3 cups water; stir until sugar dissolves.
• Serve in tall, ice-filled glasses, garnished with lemon slices (or serve hot with honey, as you wish). Top up with additional water, if desired, or to taste.

LEMON LAVENDER CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) generously.
• Measure 5 tablespoons milk into a microwave-safe bowl. Heat in the microwave until warmed through, 30 to 45 seconds. Add lavender buds. Let steep to release their flavor, 10 to 15 minutes.
• Whisk white sugar and butter together in a large bowl until creamy. Whisk in eggs, 1 at a time, whisking well after each addition. Add 1/2 cup lemon juice and lemon zest; mix until well-blended. Stir milk and lavender buds into the batter.
• Sift cake flour and baking powder together in a bowl. Slowly fold into the batter, stirring well to prevent lumps. Pour into the greased tube pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack to cool completely, at least 30 minutes.
• Whisk remaining 5 tablespoons milk, 1/4 cup lemon juice, and confectioners' sugar together in a small bowl to make glaze; drizzle over the cooled cake. Let stand until glaze is set, about 30 minutes.