Directions: |
Directions:Combine the honey, lavender, salt, and water in a saucepan to make the syrup. Cook on medium/low until it begins to bubble at the edges. Turn it off and let it steep for 30 minutes. Pour through a fine mesh strainer. Discard the lavender; it will get gummy and chewy if you leave it. Let the syrup mixture cool to room temperature.
In a medium bowl combine the yogurt, the syrup and lemon juice. If you have additional dried lavender flowers, lightly crush about 1 tsp with a mortar and pestle and add to mixture. Stir everything just to combine. Put in the ice cream maker. When ready, scoop into small glass freezer bowls and freeze right away.
The dried lavender flowers added at the end will add more lavender flavour and lovely specks of purple colour. |
Personal
Notes: |
Personal
Notes: I LOVE lavender. I grow and dry a few edible varieties. I harvest most just before the flowers open, when the buds are a deep purple. I cut stems that have lots of buds and greens, lightly rinse them off and let them dry on paper towel for a day. Once they're dry, I lightly wrap them in dry paper towel and leave them in a drawer or cupboard for a few weeks until they're completely dried out. I then put them in a sealed plastic bag and keep in a dark space. In addition, I harvest some of the lavender when the flowers have just bloomed. Once rinsed and dried, I patiently pull out the flowers one at a time and dry as above and keep them separate in a sealed plastic bag, until ready for use. They add colour and some extra flavour in cooking. For the stems where I’ve pulled out the flowers, I still keep the dried stems and leaves, etc. to make syrups because this part is still flavourful. You can also order edible lavender online and you'll receive the buds that haven't bloomed yet.
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