Lavender Cooler Recipes

Steps:

• Place the lavender in a pitcher; pour the boiling water over the lavender; cover with plastic wrap and allow to steep 10 minutes; strain and discard the lavender from the water and return the water to the pitcher. Add the cold water, lemon juice, and sugar to the pitcher and stir until the sugar dissolves. Refrigerate until serving.

Steps:

• In a medium saucepan combine the sugar and the 3 cups water.
• Bring to boiling and reduce heat, stirring often, until the sugar is dissolved.
• Place the lavender flowers in a large bowl.
• Pour the syrup over the dried flowers.
• Let stand for 2 hours or until cool.
• Strain the syrup through a fine sieve, pressing on the flowers with the back of a wooden spoon to extract all the liquid.
• Cover and chill for up to 1 week.
• To serve, in a very large pitcher or crock, measure 4 cups of the syrup.
• Add the lemon juice and 8 cups cold water.
• Stir well to combine.
• Serve over ice in tall glasses.
• Garnish with sprigs of lavender, if desired.
• Makes about 20 servings (6 ounces each).
• Enjoy!

Steps:

• Bring 2 cups water and sugar to a boil. Remove from the heat; add lavender. Cover and let stand for 2-4 hours., Strain, discarding lavender. Stir in lemon juice, vanilla and remaining water. Chill; serve over ice.

Steps:

• Preheat oven to 375°. Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. In a separate bowl, whisk flour, lavender, baking powder and salt; gradually beat into creamed mixture. , Drop by rounded teaspoonfuls 2 in. apart onto baking sheets lightly coated with cooking spray. Bake until golden brown, 8-10 minutes. Cool 2 minutes before removing to wire racks. Store in an airtight container.