Lavender Lemonade – this Summer’s Culinary Rage

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After months of testing and research, we are proud to introduce our signature soap, Flourishing Fern’s Goat & Vine Soap! Our Goat & Vine line of soaps is a luxurious blend of local Goats milk and organic cucumber juice from the farm – a subtle blend that leaves your skin soft and clean without the drying effects of conventional soap. The essentials oils in the soap change every 4 months (we only have 3 seasons in Cypress, TX) and our Summer Scent is refreshing Lavender Lemonade. Essential oils of Lavender and Lemon come together to keep you cool and calm in the hot summer heat.

My friend, Christina, with Pretty pops approached me with an idea to collaborate a giveaway with her new Lemon Cake Pops.

It was only then that I learned of the culinary compatibility of lemon and lavender.

Call me crazy but, for some reason, I immediately thought of Lavender Lemon creme brûlée. I had recently learned how to make this classic dessert so I knew I had a good base but where, on earth, could I find Lavender Sugar??
After a detailed internet & Etsy search, I stumbled upon Herb Garden Lady in Vermont. Browsing through her store, I quickly realized we were twin souls.

Not only did she have Lavender Sugar, her appreciation for the marriage of lavender & lemon were obvious. Lemon Lavender jam, Lavender lemon tea ….. all things I have never heard of or seen!! I placed a double order- one for me and one for a Flourishing Fern giveaway – all centered around this beautiful, fresh soap.

Check out this amazing Giveaway package!
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After reviewing several recipes, I realized still needed culinary Lavender so, I set out to see what I could find.

Chappell Hill has Lavender farm 49 miles NW of Cypress. A quick visit to the farm allowed me to scoop up some culinary lavender, lavender infused honey and Lemon Lavender Scones.

This was the first place I ever tasted Lavender Lemonade and oh, my!! SO, I headed to the kitchen and got started creating. Here are a few of my favorites….
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Lavender Lemonade
(adapted from Small Print Family)

INGREDIENTS
¼ to ½ cup Lavender Honey (regular honey or agave will do – adjust quantity to your taste)
5 cups water
2 TBSP dried, organic culinary lavender
Juice from 12 small lemons* (I used my juicer which gave me more liquid)
Ice, lavender sprigs & lemon peel for garnish

INSTRUCTIONS
Bring 2 ½ cups of water to boil and remove from heat, add honey and lavender. Let lavender steep for 2 hours then strain through cheesecloth; discard lavender.

Pour infusion into glass pitcher and add lemon juice. The mixture will turn a beautiful lavender color.

Add remaining water to taste. Stir well.

Serve over ice and garnish.

NOTES: I intentionally reduced the sweetness of this lemonade to pair them with Pretty Pops Lemon cake balls. Please feel free to sweeten to your heart’s desire!). *Reserve lemon pulp from juicer and use in brined chicken (recipe below).

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Lemon Lavender Creme Brûlée
(adapted from www.FoodNetwork.com)

INGREDIENTS
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup lavender sugar, divided
6 large egg yolks
2 quarts hot water
1 tsp culinary lavender
1 TBSP lavender extract
1/2 TBSP lemon extract

INSTRUCTIONS
​Preheat oven to 325 degrees.

Place cream, vanilla (and pulp) into a sauce pan over medium heat to bring to a boil. Remove from heat, stir in culinary lavender, then lavender and lemon extracts, cover and allow to sit for 15-30 minutes. Remove vanilla bean pod and stir well.

In separate bowl, whisk 1/2 cup lavender sugar and yolks until blended and color starts to lighten. While stirring continually, add cream – a little at a time.

Place ramekins in roasting pan. Slowly ladle the liquid into ramekins.*

When full, pour enough hot water into pan to come halfway up the sides of the ramekins then bake just until creme brûlée is set, but with a slight tremble to the middle, approximately 40-45 minutes.

Remove ramekins from the roasting pan and refrigerate from 4 hours- up to 3 days. Remove from fridge minutes prior to browning sugar on top. Divide the teaming (1/2 cup of sugar among the dishes, spreading evenly. Using a torch, melt the sugar to form a crispy topping. Allow to sit 5 minutes before serving. Enjoy!

NOTES: *I used (6) 8-oz ramekins.

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Tomato & Goat Cheese Tart with Lemon Lavender Jam

INGREDIENTS
1 Puff Pastry*
3 Heirloom Tomatoes (this number may vary dependent upon size of tomatoes…use enough to cover tart)
4 oz Goat Cheese
.50 oz Lemon Lavender Jelly (or, more to taste)
Crispy Prosciutto (for garnish, optional)

​INSTRUCTIONS
Slice tomatoes (this number may vary dependent upon size of tomatoes…just use enough to cover tart.)

Salt tomatoes and allow to sit for 20 minutes. (This will extract the water from the tomatoes, preventing a soggy tart. Some people peel the tomatoes to prevent skins being stringy but I leave them.)

Roll out pastry according to the directions on the box & pat tomatoes dry.

Assemble tart with tomatoes first, top with goat cheese and prosciutto (optional.)

Bake according to package instructions (usually 15 minutes.)

Drizzle with The Herb Garden Lady Lemon Lavender Jelly.

Cut into portions and serve warm.

NOTES: *I used ready made Puff Pastry from refrigerated section in store.

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Lemon Lavender-Brined Chicken – served 2 ways
INGREDIENTS
4 chicken breasts
4 bon- in chicken thighs (for second day recipe, below)
2 cups qater
3 TBSP lavender lemon tea

INSTRUCTIONS
Brew 2 cups of water and add lavender lemon tea and let steep for 30 minutes. Cool tea to room temperature.

Salt and pepper chicken breasts and thighs, then place in marinating container. Add cooled tea and lemon pulp to chicken and marinade over night.

When ready to prepare, remove chicken breasts (reserving thighs for the second day recipe, below) and bake chicken breasts on 375 degrees for 35-45 minutes or until cooked (165°). Serve warm.

Second Day Recipe
On the second day, remove chicken thighs from refrigerated container and add 2 cups plain greek yogurt. Refrigerate and let marinade overnight.

When ready to prepare, remove chicken from marinade and let sit at room temperature for 30 minutes. Grill until chicken is fully cooked (165°).

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We are so grateful to everyone who participated in our Facebook Lavender Lemonade Giveaway, those who have purchased our seasonal soaps and those who continue to support us.

A generous portion of the profits from each bar will be donated to Alex’s Lemonade Stand, raising money for Childhood Cancer Research.

To purchase our Goat & Vine Lavender Lemonade soap please visit www.flourishingfern.com or link for Jul’s.


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