Lavender Lemonade
Hidcote lavender turns lemonade rosy pink. Other varieties turn it a paler color. Avoid piney-smelling lavenders, such as spike. For that extra touch, garnish lemonade with fresh lavender sprigs. Makes: 6 cups

- 1 cup sugar
- 1/4 cup (a generous handful) fresh or 1 tablespoon dried lavender blooms stripped from stems
- 1 cup freshly squeezed lemon juice, strained
- Ice cubes
- Lavender sprigs for garnish

Combine sugar with 2 1/2 cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar. Add the lavender blooms to the sugar water, cover, and remove from heat. Let stand at least 20 minutes (and up to several hours). Strain mixture and discard lavender. Pour infusion into a glass pitcher. Add lemon juice and another 2 1/2 cups water. Stir well and watch lemonade change color. Pour into tall glasses half-filled with ice or refrigerate until ready to use.

Lavender Shortbread
- 3 Tbsp. fresh organic Lavender flowers OR 1 1/2 Tbsp. dried organic Lavender flowers
- 1 cup butter
- 1/4 cup (scant) cornstarch
- 1/2 cup icing sugar
- 1 1/2 cups flour
- 1 Tbsp. Lavender “Tea”* (extra Lavender or substitute: see footnote)

Set oven at 325° F. Use food processor to blend chilled butter (not room temperature) plus Lavender flowers, icing sugar & cornstarch. Add half the flour amount and Lavender tea*. Pulse gently until roughly cut into a “crumbly” texture. Blend in remainder of flour until it “balls” into a smooth dough. Roll in a wax paper log like frozen cookie dough. CHILL 30 MINUTES. Cut into 1/2 inch rings, bake on ungreased cookie sheet until just golden on the bottom. Aprox 20 minutes. Cool before handling. Makes aprox 30. Store in tight tin.

* Lavender Tea
Use 4 teaspoons of fresh Lavender or 1 Tbsp. dried. Place in a mug & pour 1/4 cup of boiling water over the Lavender. Use a saucer as a lid & steep 5 minutes. Stain & measure tea as a flavour booster, drink remainder as you wait for cookies! Can substitute 1 Tbsp. Lemon juice or 1 tsp. vanilla extract.

Note: Dough can be frozen. (This way you can make the dough rolls in fresh season & bake for Christmas!) Please ~ thaw before slicing so dough does not crack.

Lavender Bath Bomz
- 1 cup baking soda
- 1/3 cup citric acid
- 1/4 tsp borax
- witch hazel in a fine mist sprayer
- 6 drops lavender essential oil
- 1/2 tsp dried, powered lavender flowers
- spray tin of cooking oil eg. Pam
- small jello or individual soap making molds, even two piece plastic eater eggs will work or even used muffin tins.

In a large mixing bowl, mix baking soda and borax plus powdered herbs or flowers, sift 2-3 times. Spritz with witch hazel ; mix well, spritz and stir until mix is consistency of wet sand and will retain it’s shape if squeezed in a clenched hand. Add citric acid and essential oil (usually available in health food stores). Mix well again. Spray or wipe mold lightly with cooking oil. Pack firmly with your mix. Let set five minutes then gently turn over and tap on top of paper towel surface. Let air dry 24 hours before wrapping or packaging, store moisture free.

Easy Lavender Body Powder
- 2/3 cup arrowroot powder
- 2/3 cup corn starch
- 6 tbsp. white clay*
- 3 tbsp. dried lavender

*Clay available at most health food stores

Grind whole Lavender flowers in a clean coffee grinder to desired fineness. Use a glass bowl, mix arrowroot powder, cornstarch and Lavender. Optional to add a few drops of essential oil to boost scent. Stir. Store in a glass sealed container. Nice as a gift in a shaker bottle with holes in the top.

All recipes courtesy of happyvalleylavender.com.

Have Fun!
Pegi Rodeman
Fairview Greenhouses and Garden Center




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