Lavender and it's many uses

Lavender Extract

1 1/2 c. fresh culinary lavender, stems, leaves, buds or 9 T. dried lavender (I use English or Munstead)

3 c. vodka (Stroika 40% alcohol/80 proof)

Place in 1 quart mason jar for at least 3 weeks or up to 8 weeks.  Place in a dark place. Shake every few days.  Strain and store in dark colored jars.  I use it in drinks and baking.  Start with a small amount, a few drops, and add more according to your taste.  

It is great in lemonade, water, Italian Sodas, hot chocolate, coffee, tea, etc.

For baking it pairs well with anything lemon, cakes, cookies, pancakes.  For a greater effect stir in some dried crushed buds or sprinkle on top of glaze or frostings.  

Add a few drops to frosting or glazes or whipped cream.

I find using the extract is easier that making simple syrup all the time and most things you add it to are already sweet so no need to sweeten the lavender just add in the extract.  Start with a few drops and add more according to your taste.  

Lavender Simple Syrup

1 c. sugar

1 c. water

1 T. dried lavender buds or 2 T. fresh lavender buds

Place in sauce pan and bring to a boil, stirring until all sugar is dissolved.  Remove from heat and steep for 30 minutes.  Strain into a container.  Keeps for several weeks in the fridge.  

Lavender syrup has a delicate floral and sweet taste.  Is a great addition to various foods and beverages such as; lemonades, cocktails, teas, and desserts such as cakes, cookies, pancakes, whipping cream and ice cream.  It is great to mix into a glaze or drizzle it over a fresh watermelon salad.  It pairs well with strawberries, blueberries, pears, lemon, orange, honey, sage, rosemary, oregano, thyme, black pepper, and chocolate.

In lavender, linalool contributes to its calming properties by interacting with the brain's neurotransmitter systems, including gamma-aminobutyric acid (GABA), which helps reduce stress and anxiety. It also works to lower cortisol (the stress hormone) and supports seratonin production and improves circulation and emotional balance.  

Lavender syrup tastes primarily floral and sweet, with subtle herbal notes. The dominant flavor is derived from the lavender itself, which is often described as having a delicate, aromatic, and slightly exotic floral taste. 

Lavender Soda

5 or 6 ice cubes

1-2 T. lemon juice

2 T. lavender simple syrup

1-2 c. sparkling water or club soda

Fill a cup with ice.  Add the remaining ingredients.  Stir and enjoy!!

Lavender Honey Lemonade

2 t. dried lavender buds

4 c. water

2 large lemons (1/4 c. + 2 T. juice)

5 - 6 T. honey

Ice cubes

Place buds in tea diffuser.  Bring water to a boil and then drop in the diffuser. Steep for 10 to 15 minutes and then remove the diffuser. Cool and chill.

Combine the lemon juice, chilled lavender water and honey.  Stir over ice.  It will be a delicious pink lemonaide.