Q. Hi Jordan!
I am a major lavender nut, and when I recently spied a bag of dried lavender flowers in the spice aisle of my local co-op I immediately threw it into my cart.
I have no clue what to do with it.
A. There are lots of pretty (and delicious) ways to incorporate lavender into your food. The key is to add only a little at a time – too much, and it’ll taste like you’re munching on perfume.
If you whip up a little lavender simple syrup (it’s super easy – all you need is dried lavender, sugar, and water), you can make lots of great cocktails, like the Blackberry Lavender Margarita from The Blonde Gourmand (pictured above).
Another of my favorites: the Lavender Vodka Sparkler (mix together 2 oz vodka, 1/2 oz lavender simple syrup, and 1/4 oz lime juice; fill with champagne; garnish with lavender sprig).
Lavender also works in savory dishes, to add a little flavor and color (above, a Beet Salad with Lavender Honey Goat Cheese).
And of course, it’s perfect to use in desserts. Try crumbling a little over chocolate cake or ice cream…
…or use a sprig as a garnish for cupcakes and cakes.
Click the images above for more info.
Anyone else have a favorite lavender-inclusive recipe?