This is a standard recipe, in fact, on my visit to the Lavender Farms site, I found it to be almost the same as the one they use!
2 cups lavender infusion (recipe follows)
1/4 cup fresh lemon juice
4 cups sugar
1 pouch -- 3 ounces -- liquid pectin
Combine the infusion, lemon juice and sugar and bring to a full boil, stirring constantly. Allow to boil vigorously for one minute, continuing to stir. Remove from heat, add pectin and continue stirring for 5 minutes, skimming if necessary. Pour into sterilized jars and seal.
I found this recipe at the Lavender Farms site, contributed by JaCyn Lavender Farms. It's a nice change of pace with a subtle flavour, and surprised me by being very popular! Try it for yourself.
1 1/2 cups milk
2 eggs, beaten
1 tbsp lavender leaves
3 tbsp sugar
2 tsp corn starch
Bring the milk and lavender leaves to a boil in a double boiler. Cover and let stand away from heat for 15 - 20 minutes. Strain and set aside. Stir the sugar and cornstarch together in a medium saucepan and slowly add the strained milk. Cook over low heat stirring constantly until bubbly and thickened. Remove pan from heat and add about 1/2 cup of the hot mixture to the beaten eggs, stir quickly and add back to the mixture in the saucepan. Cook for another three minutes.
Can be served hot or cold.
I'm always on the lookout for interesting fodder for this column. Let me know what's growing in your gardens this season. I'm also thinking of dedicating an upcoming column to reader feedback. I'd like to hear about the wonderful things you do with herbs in your kitchen. Inspire me and you may find yourself featured in a future column!
I look forward to hearing from you!