Lavender

Lavender recipes – home-made ice cream and lemonade

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Enjoy a taste of Provence – no problem when you're armed with a lavender recipe. This lilac-coloured ornamental plant works particularly well in ice cream and lemonade. To prove it, we have two exceptionally delicious recipes with lots of other fruity and irresistible components.

Lavender recipe for lemonade

The special effects of lavender have been well known since ancient times. Used as an essential oil, the plant alleviates cramps and helps with headaches and anxiety. It smells good and tastes good, too. Why not round off the day with a delicious glass of lavender lemonade on the balcony?

All you need is a few ingredients – including your lavender flowers from the balcony, of course. Full list of ingredients:

  • 1 litre of water
  • 1 organic lemon
  • 3 tablespoons of fresh or dried lavender flowers
  • 250 grams of granulated sugar

To serve:

  • 500 millilitres of mineral water to top up
  • 4 ice cubes

This lavender recipe is incredibly easy: Measure the water and sugar into a pan and then add the juice from the lemon. Briefly bring the mixture to the boil and then set the pan to one side. Now the star of the lemonade comes into play: Add the lavender flowers and stir them in well. Let the juice cool down, but don't forget to keep stirring frequently to help the aromas develop. Then pour the lavender lemonade through a fine sieve. Finally, pour the lemonade into glasses and top up with mineral water. The ice cubes add an extra refreshing touch.

Lavender and orange embrace under a cloak of ice

Lavender goes extremely well with fruit, such as oranges.

For an icy lavender recipe, you will need:

  • 5 lavender stems
  • 1 quarter of an unwaxed orange
  • 3 egg yolks
  • 450 millilitres of whipping cream
  • 2 tablespoons of lavender honey
  • 120 grams of sugar

The good news is that you don't need an ice-cream machine to make lavender ice cream. First, wash the lavender stems and shake them dry. Then add them to a pan along with the orange zest, cream and sugar and bring the mixture briefly to the boil while stirring. Now pour the cream mixture through a sieve into a bowl. Put this to one side and whisk the egg yolks in a mixer. Then gradually pour in the cream mixture while continuing to whisk. Once the cream/ice-cream mixture has reached the desired consistency, return it to the pan and heat it on the hob, while stirring, until it has thickened. The final result is a creamy mixture.

Transfer this mixture into a rectangular, pre-chilled container and leave it in the freezer for five hours. Please note: You should continue to stir the ice-cream mixture every 20 minutes for the first hour. Once the five hours are up, dip the container briefly into hot water to make it easier to get the ice cream out. Cut the lavender ice cream into equal-sized pieces and serve it on a plate with sprigs of lavender. Drizzle a little lavender honey on the ice cream for pure perfection.