Aimee’s Pretty Palate: Lavender Fields Forever
Several years ago, my husband and I spent our anniversary in France, where I convinced myself that by taking an authentic macaron class at the ever-popular Le Foodist in Paris, I would return to Louisiana having mastered the skills rivaling those spending their days among the kitchens of Ladurée. I’m sure you don’t need me to tell you that is not exactly what happened.
What did happen, however, was my first experience infusing flavor from fresh lavender into the filling of a delicate lemon-flavored macaron. It was then that I learned lavender’s floral flavor profile also embodies a bit of mint and lemon, making a delightful pairing. While I was thinking about what I would write for this month’s wedding-inspired issue, I discovered, almost accidentally, that while lavender is most associated with its calming fragrance (and for its assumed ability to ward off mosquitos if we’re keeping things real), it also carries symbolic meaning of purity and devotion that brings a sense of elegance and serenity to floral arrangements.
And then it hit me, allow lavender and all its loveliness to be the star of this column.
A Lavender Simple Syrup recipe you can make at home will be used two ways, but the recipe is so versatile that you don’t have to stop at lemonade and cocktails, you can also add it in your morning coffee, sparkling water or even in savory dishes—though I haven’t tried that yet. I’ve opted to use culinary-grade lavender buds, but you can certainly use fresh buds if they are available.
Ideal for a bridal shower, Lavender Lemonade is fragrant, refreshing and a beautiful variation to simple lemonade. The slight herbal addition will be subtle yet noticeable in all the right ways.
The same can also be said for bringing the floral vibes with the Lavender French 75, a twist on the classic French 75. Made with the same Lavender Simple Syrup recipe, it is crisp and delightful. For a truer lavender-hued cocktail, especially come fall in Baton Rouge, pick up some Empress 1908 gin. Cheers!
Lavender Simple Syrup
2 Tbsp. dried culinary-grade lavender buds
1½ cups sugar
1 cup water
2-3 fresh blueberries, optional (see note below)
In a saucepan, combine lavender buds and water over medium-high heat. Bring mixture to a slight boil, then add sugar. Lower heat and stir until sugar is fully dissolved. Reduce heat even further and allow mixture to simmer for about 10 minutes.
Turn off heat and allow lavender to steep for an additional 20 minutes as it cools. Taste, and if needed, allow it to sit for another
15-20 minutes or until desired strength is achieved. (I find 20 minutes is sufficient for a subtle lavender taste.)
Strain lavender using a fine wire mesh strainer or dampened cheesecloth into a clean glass jar.
Storage: Syrup can be stored in an airtight container in the refrigerator and used within 2 weeks.
Note: The blueberries are optional, but I found that they give a hint of natural color. Toss a couple into the mixture as it simmers, then gently press when you are straining if they haven’t opened up and released some color.
Makes 1¼ cups.
Lavender Lemonade
6 cups water
1 cup Lavender Simple Syrup
2 cups freshly squeezed lemon juice (from about 8-10 lemons)
Lemon slices, fresh lavender sprigs, optional garnish
Combine all ingredients into a pitcher. Garnish with a lemon slice or fresh lavender sprig.
Makes 6-8 servings.
Lavender French 75 Cocktail
1½ oz. gin
1 oz. Lavender Simple Syrup
1 oz. freshly squeezed lemon juice
12 oz. Champagne/prosecco Fresh lavender sprig,
lemon twist, optional garnish
Fill a cocktail shaker with ice and add gin, lavender syrup and lemon juice.
Place lid on top of shaker, and shake until well combined.
Strain into Champagne flutes or other desired glasses, and top with 6 oz. Champagne each. Garnish with lavender or a lemon twist to serve.
Makes 2 servings.
