Watermelon lavender sorbet

(The Original recipe is by  Elizabeth Somer   )

 

Ingredients

• 4 1/2 cups pureed watermelon pulp (divided)
• 1/2 cup sugar 
• 1 tablespoon lavender flowers/leaves (culinary type)
• 1/8 teaspoon salt (or to taste)
• 2 tablespoons lemon juice
• 2 tablespoons vodka (watermelon or citrus flavored) *this helps prevent the sorbet from setting up too firm

 Instructions

1. In a small saucepan over medium high heat, add 1/2 cup watermelon pulp, sugar, lavender and salt. Bring to a slow boil, then simmer for 5 minutes. Remove from heat and cover for 10 minutes.
2. Place strainer over a large bowl and pour syrup mixture through, straining out lavender flowers. Add remaining 4 cups watermelon, lemon juice and vodka. Stir until blended.
3. Pour into container, cover, place in freezer. When semi-solid, mash up sorbet with fork and freeze again. When frozen, place sorbet mixture into a blender or food processor and process until smooth. Scoop desired amount into a small bowl or parfait dish, garnish with a small wedge of watermelon and a lavender sprig.

Lavender scones

Lavender Scones

Ingredients

• 1/2  cup  milk
• 1  teaspoon  dried culinary lavender (see Notes)
• 1 1/2  cups  all-purpose flour
• 1/4  cup  sugar
• 1 1/4  teaspoons  baking powder
• 1/2  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1/3  cup  (5 1/3 tbsp.) butter, chilled and cut into small pieces
• 2  tablespoons  fresh lemon zest

Preparation

1. In a saucepan over medium heat, bring milk and lavender to a simmer. Transfer to a small bowl and let steep 15 minutes, then cover and chill for about 45 minutes. Strain milk and set aside; discard lavender.

2. Preheat oven to 375°. In a food processor, whirl flour, sugar, baking powder, baking soda, and salt. Add butter and lemon zest and pulse to form a coarse meal. Add lavender-infused milk and pulse to form a shaggy dough. Turn dough onto a floured surface and knead 3 to 5 times.

3. Form dough into a 6-in. circle. Cut into 6 wedges. Arrange wedges 2 in. apart on a baking sheet and bake until golden, 20 to 25 minutes.

LAVENDER AND HONEY ICE-CREAM

     

I have been looking for this recipe for years, ever since I had the unbelievable pleasure of tasting this ambrosial ice-cream at a farmers' market. I finally found it in the Sunday Telegraph.

Ingredients

6-8 sprigs lavender
600 ml (1 pint) full cream milk
180 ml lavender honey (In London, you can buy this at the shop in Chelsea Physic Garden)
If you can't get lavender honey,. then use more lavender and any organic honey
4 egg yolks
300 ml. double cream

Put the lavender in a saucepan with the milk and bring it to the boil slowly, then cover with a lid. Take it off the heat to infuse for about half-an-hour. Heat the honey in a jar in a pan of boiling water, then pour it into a bowl and whisk it with the egg yolks.

Strain the milk into another pan and reheat it to boiling, then pour it over the honey and egg yolk mixture. Return it to the pan and stir it over a gentle heat till it thickens. Leave it to cool before stirring in the double cream. Freeze.

Transfer to the fridge about 20 minutes before serving.

Nigel Slater's Almond and Lavender Bsicuits

Nigel Slater's almond and lavender biscuits

125 gr butter

50 gr golden caster sugar

100 gr plain flour

100gr ground almonds

2 level tsp lavender buds

(I made these with organically grown lavender from my garden - you don't HAVE to do this, but I think it makes them taste better!)

Whizz all the ingredients together in a food processor until they resemble fine breadcrumbs. Set aside a couple of tablespoons, then press the rest into a dough. Cover and refrigerate for at least four hours.

Pre-heat the oven to 150C/300F/gas mark 2. Flour your hands, then break off pieces of dough the size of a walnut and flatten into tiny rounds. Lay carefully onto greased or parchment-lined baking sheets, sprinkle with the reserved mixture and return to the fridge for an hour or so.

Bake for 25-30 minutes, until pale gold in colour. Allow to cool a little, then use a palette knife to transfer them to a cooling rack.

They will last in an airtight container for several days.

This is one of my favourite flower recipes - I took some to Italy to give as a present to a friend, and she really loved them!