Tony of Anthony’s Kitchen is hosting this week the Weekend Herb blogging. Since WHB # 34 the event travels every fortnight round the world and this week the recap comes from Mumbai, India. India is full of interesting herbs and spices, but I stay in Europe and write about lavender.
The lavender blossoms give nectar for lavender honey. The fragrant, pale purple flowers and flower buds are used in potpourris to to give a fresh fragrance and as a deterrent to moths.
Lavender is also used as a herb. You can use the blossoms and the leaves. I cut the faded blossoms from my lavender. With the leaves I prepared a
-==== REZKONV-Recipe – RezkonvSuite v1.2
Title: Lavender Lemonade – WHB #46
Yield: 6-8 Servings
625 ml Water (1)
300 grams Sugar, thereof 40 g brown sugar
1/4 cup Lavender leaves,about 5 grams, chopped
500 ml Water, sparkling (2)
180 ml Lemon juice
============================ SOURCE ============================
— Edited *RK* 08/15/2006 by
— Ulrike Westphal@Küchenlatein
First, heat the first measures of water (1)and sugar to a boil until
the sugar dissolves. Add lavender and let the mixture cool to room
temperature. Strain out the lavender. In a pitcher, add lavender
infusion to second measure of sparkling water (2) and lemon juice.
Stir and add more sugar to taste. Chill and serve lemonade over ice.