Lavender & Honey Lemonade Swizzle

Lavender & Honey Lemonade Swizzle

A traditional swizzle has rum and tropical juices mixed up with a signature wooden stick for a perfectly frosty cocktail. Give this swizzle-style classic lemonade a seasonal spin with the addition of lavender, a perfect complement for the honey. If you don’t have gin, most spirits will work well, and if you don’t have a swizzle stick, you can use a barspoon or whatever you have on hand.

Makes 6 cocktails or 4 1/2 cups (1.125 L) lavender-honey lemonade

Ingredients:

2 lemons, plus 1 more for garnishing
2 1/2 cups (625 mL) water, divided
1/2 cup (125 mL) liquid honey
2 tbsp (30 mL) edible dried lavender buds
6 oz gin or vodka
Lavender sprigs for garnish (optional)
Directions:
Using a vegetable peeler, pull long strips of peel from 2 lemons, being careful to avoid pith. Place in a small saucepan along with 1/2 cup (125 mL) water. Stir in honey and lavender. Bring to a gentle simmer and let simmer about 5 minutes. Remove from heat. Let stand, allowing mixture to cool and flavours to infuse, 30 to 40 minutes.

Meanwhile, squeeze and strain 1/2 cup (125 mL) juice from peeled lemons into a large measuring cup.

When syrup is cooled and infused, strain into a pitcher. Stir in lemon juice and 2 cups (500 mL) cold water. If making ahead, lavender lemonade will keep well, covered and refrigerated, for 2 to 3 days.

To make cocktail, pour 1 oz each gin (or vodka) and some lemonade into a crushed ice– filled Collins glass. Using a swizzle stick or barspoon, stir by rubbing it between your palms or stirring until chilled. Top with more ice, if needed. Garnish with lemon peel strip and lavender sprig. Repeat for five more servings.

Makes 6 cocktails or 4 1/2 cups (1.125 L) lavender-honey lemonade

Lemon Lavender Bundt Cake

 Lemon Lavender Bundt Cake

Author: Mondo

Serves: 8

Ingredients:

½ cup unsalted butter, room temperature
1 cup sugar
1½ cups flour
2 large eggs
½ cup buttermilk
¼ teaspoon kosher salt
¼ teaspoon baking soda
1¼ teaspoon dried lavender
zest of 1 lemon
1 teaspoon of vanilla extract
2 tablespoons of fresh lemon juice
1¼ teaspoon of dried lavender buds
For the Glaze
1 cup of powdered sugar
2 teaspoons buttermilk
1 tablespoon fresh lemon juice

Directions:

Preheat oven to 325 degrees Fahrenheit.
Spray a 6 cup bundt pan with baking spray. Set aside.
Place room temperature butter in a mixing bowl.
Place sugar in a small bowl with lemon zest.
Mash the lemon zest and sugar with the back of a spoon until the sugar becomes wet and fragrant.
Add sugar mixture to the butter and cream until light and fluffy, about 3 minutes.
Add eggs one at a time, until completely incorporated.
Combine buttermilk, vanilla extract and lemon juice in a measuring cup.
In a small bowl, mix flour, baking soda and salt.
Take the lavender buds and crush them with the tips of your fingers in the palm of your hand.
Add crushed lavender to flour mixture.
With the mixer on low, alternately add the flour mixture and the buttermilk mixture, beginning and ending with the flour mixture, in 3 additions.
Pour batter into prepared 6 cup bundt pan.
Smooth the batter evenly with the back of a spatula.
Bake for 40-50 minutes.
Check for doneness with a toothpick; it should come out clean.
Remove cake from pan when it has completely cooled.
Prepare glaze and spoon over the top of the cake.
Enjoy.

Notes

To make glaze: mix powdered sugar, buttermilk, and fresh lemon juice in a small bowl. Combine until consistency is smooth. Pour or spoon over the top of the cake.