Summer is time for sitting on the porch and taking a few minutes to enjoy life while sipping on some ice cold tea!
We love tea concentrate in the summer when you want to make up a glass of ice tea really fast. What is tea concentrate you ask...it is simply a double-strength tea brew that you dilute with boiling water before serving. Almost all of the measuring, timing, and straining is done beforehand so you can make up a quick tea when you want it.
We have several flavors of tea that would work for this but for today's recipe we used the Lavender Earl Grey Tea, but we have Lavender Rose and a Lavender Chamomile that is a herbal blend if you are looking for a caffeine free option.
Lavender Earl Grey Tea Concentrate
1/4 cup Lavender Earl Grey Tea
4 cups water
1/2 cup Lavender Simple Syrup (or to taste)
In a medium sized pan, fill with your water and your Lavender Earl Grey Tea. Bring to a boil, turn your heat down to keep to a simmer and place lid on to simmer for 10 minutes. Remove from heat and strain. When it is cooled add your Lavender Simple Syrup. This will last in your refrigerator for about 3 days.
How to use your concentrate
1 part tea concentrate
1 part water or milk
Mix together and enjoy!
Yummy and delicious, what more can you ask for!
Chocolate Lavender Espresso Cake
1 pkg Chocolate Lavender Cake Mix
3/4 cup espresso or strong coffee
2 Tbsp oil
Preheat oven to 350℉.
Spray or line muffin cups or baking pan.
In a mixing bowl combine cake mix, coffee, oil and egg. Blenon with a mixer on high for 2 minutes. Divide mix evenly into baking cups and cook 19-23 minutes or until knife inserted comes out clean.
Frost with Chocolate Lavender Espresso frosting.
1 pkg Chocolate Lavender Frosting Mix
2 Tbsp of coffee or water
Blend until smooth with a handheld mixer.
Frost cooled cupcakes.
What a fun and refreshing way to make spring cupcakes!
1 pkg Lavender White Cake Mix
1 cup of pineapple chunks
2 Tbsp oil
3/4 cup pineapple juice
Pineapple Lavender Frosting
1 pkg Lavender Frosting Mix
2 Tbsp pineapple juice
Preheat oven to 350℉. Combine in a medium sized bowl cake mix, eggs, oil, and pineapple juice. With a hand held mixer blend for 2 minutes. Fold in your pineapple chunks and fill cupcake liners 3/4 full of batter. Bake in oven for 18-21 minutes or until golden in color and toothpick comes out clean. Frost with lavender frosting subbing again the 2 Tbsp of water for pineapple juice. Makes 12 cupcakes.
We love strawberry season and couldn't help explore using it with chocolate...here is the amazing result...Lavender Brownie Crepes!
Lavender Brownie Crepes
1 cup lavender brownie mix
1/2 cup water
1/2 cup milk
In a mixing bowl, whisk together the lavender brownie mix and the eggs. Gradually add in the water, stirring to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot with sliced strawberries and whip cream.
I am Nicole Callen, lavender lover, farmer, and owner of Norwood Farm. My intention for this page is to bring you great lavender related content that you can use. Most of it contains culinary adventures that transpire in my kitchen, as I have a love for the complex floral flavor and depth that lavender brings to cooking.