02.09.20 Lavender

If you don’t have lavender in your yard, it is high time to plant one. These beauties send up gorgeous light purple buds of joy every morning. Rub a little through your fingers and feel their calming essence. My aspirations went even further today because I had extra lemons from my neighbor Michael and lavender everywhere I looked. So, it was time to get serious and make some lemon lavender frozen yogurt. 

To be honest, I started this one week ago because you need to dry the lavender for a week before cooking with it. (This recipe takes inspiration from the Eating Well website)

  1. Dry lavender for one week (tie in small bundles so they don’t blow away. Bring inside at night)

  2. Bring 1/2 cup of cream to a gentle boil, remove from heat and add 2 TBS of dried lavender (crush with fingers before adding) Allow it to cool for 30 minutes. 

  3. In another bowl add 4 cups of yogurt, 2 TBS of grated lemon peel, 1/2 cup of lemon juice and 1/2 tsp stevia crystals (you could also use 1/4 cup honey if that’s your jam), and lavender mixture. Cover and refrigerate for an hour.

  4. Blend in your ice-cream maker and serve.


Christine Foerster