A simple delightful herbal tea that’s easy to make and incredibly refreshing! Perfect for a summer garden party or barbeque especially on these hot humid Essex County days.
- 4 cups boiling water
- 1 Tablespoon plus 1 teaspoon dried lavender flowers
- 1/4 cup loosely packed mint sprigs
- 3 Tablespoons of Honey to sweeten
- Lavender sprigs to garnish
Pour the boiling water over mint and lavender leaves. Steep for 10 minutes, then strain. Sweeten with honey refrigerate until chilled. Cool and serve over ice. Garnish with lavender sprigs.
Use Serenity’s Herbes de Provence on your favourite vegetables or potatoes including parsnips, carrots, turnips, sweet potatoes, eggplant and peppers. Prepare your vegetables and coat with olive oiland add a tablespoon of Serenity’s Herbes de Provence. Bake at 375◦ until tender – about 35 – 40 minutes.
– 1 cup sugar
– 1 tablespoon dried culinary lavender
– 1 cup freshly squeezed lemon juice, strained
– 5 cups water
– Ice cubes
– Lavender springs for garnish
Combine sugar with 2 ½ cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar . Add the lavender blooms to the sugar water, cover, and remove
from heat. Let stand at least 20 minutes. Strain mixture and discard lavender. Pour infusion into a glass pitcher. Add lemon juice and another 2 ½ cups water. Stir well. Pour into tall glasses
half-filled with ice or refrigerate until ready to use.
– 1 pound of Salmon Filet
– 2 Tbsp Honey
– 3 Tbsp Virgin Olive Oil 1 tsp Lavender, crushed
– 1/4 C White wine 1 Tbsp Worcestershire Sauce
– 1 Tbsp Lime or lemon Juice
Place all ingredients, except salmon, in saucepan over moderate heat, stirring with a wire whisk at all times until ingredients are reduced by one-third, to create the sauce. When sauce has cooled slightly, brush on salmon filet. Grill or bake salmon until flaky (don’t overcook), about 10 minutes, brushing with sauce. Set some aside to pour on salmon before serving.
– 1 tsp dried lavender
– 1 1/2 oz vodka
– 1/2 oz Cointreau
– 1 tbsp simple syrup made from Serenity lavender sugar
Add lavender, vodka, Cointreau and simple syrup over ice in the shaker. Shake well and strain the mixture into a chilled martini glass. (Optional: Rim martini in sugar and garnish with a fresh sprig
These rich but not too sweet shortbread cookies have just a hint of sweet lavender fragrance and flavor.
– Servings: 4 dozen
1 1/2 cups (3/4 pound) butter, at room temperature (no substitutes)
2/3 cup sugar
2 tablespoons very finely chopped lavender florets (fresh or dried)
1 tablespoon chopped fresh mint
2 1/3 cups flour
1/2 cup cornstarch
1/4 teaspoon salt
Preheat oven to 325°F.
Cover bottoms of two baking sheets with parchment or brown paper. In a large bowl, cream together the butter, sugar, lavender, and mint with an electric mixer. Mix until light and fluffy, about 3 minutes. Add flour, cornstarch, and salt and beat until incorporated. Divide dough
in half. Flatten into squares and wrap in plastic. Chill until firm. On a floured board, roll or pat out each square to a thickness of 1/2 inch. Cut the dough into 1 1/2 -inch squares or rounds. Transfer to baking sheets, spacing cookies about 1 inch apart. Prick each cookie several times with a fork. Bake 20 to 25 minutes until pale golden (do not brown). Cool slightly, then transfer to a rack. Sprinkle with lavender powdered sugar.
lavender powdered sugar: Put a 4 or 5 sprigs of lavender flowers in a sealed jar with powdered sugar for a day before using the sugar.