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It's Tuesday, so I'm blogging at the Accidental Hedonist. Today I'm posting an unusual recipe for lavender sorbet inspired by a trip to Texas of all places.
The photo is of the lavender blooming in my front garden. Pretty as a picture and good enough to eat.
I've got a dozen lavendar bushes in full bloom, so if you have any suggestions on how I can put it to good use -- culinary or otherwise -- feel free to make a suggestion.
It's Tuesday, so I'm blogging at the Accidental Hedonist. Today I'm posting an unusual recipe for lavender sorbet inspired by a trip to Texas of all places.
The photo is of the lavender blooming in my front garden. Pretty as a picture and good enough to eat.
I've got a dozen lavendar bushes in full bloom, so if you have any suggestions on how I can put it to good use -- culinary or otherwise -- feel free to make a suggestion.
I kill flowers like nobody's business, so lavender is perfect for me. It dries so beautifully that I put it in little vases l over the house. No one's the wiser that it's been there for years. Of course, if you sniff it it smells like cardboard, but is anyone actually going to sniff it? I'm thinking not.
Very pretty. My only idea is to infuse sauces (savory, sweet, even chocolate) with it.
Cheryl, lavender is nearly impossible to kill as long as it is grown in full sun and well-drained soil. My lavender is stunning and I've done nothing to it. The cruel twist? It gives my husband headaches, so it stays outside.
Roxanne, do you add dried lavender to chocolate? Or do you use fresh? I'm curious.
I've done both dried and fresh ... like infuse milk before adding it to a sauce. So the lavender goes into one of the liquids first to impart flavor, then gets strained out before you make the rest of the sauce.
Maybe I'm too timid, but that's how I do it.
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4 comments:
I kill flowers like nobody's business, so lavender is perfect for me. It dries so beautifully that I put it in little vases l over the house. No one's the wiser that it's been there for years. Of course, if you sniff it it smells like cardboard, but is anyone actually going to sniff it? I'm thinking not.
Very pretty. My only idea is to infuse sauces (savory, sweet, even chocolate) with it.
Cheryl, lavender is nearly impossible to kill as long as it is grown in full sun and well-drained soil. My lavender is stunning and I've done nothing to it. The cruel twist? It gives my husband headaches, so it stays outside.
Roxanne, do you add dried lavender to chocolate? Or do you use fresh? I'm curious.
I've done both dried and fresh ... like infuse milk before adding it to a sauce. So the lavender goes into one of the liquids first to impart flavor, then gets strained out before you make the rest of the sauce.
Maybe I'm too timid, but that's how I do it.
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