This is certainly one of my favorite times of year. Springis here after a long and sometimes cold winter, my garden is blooming, the spring flowers are in full bloom, the Texas blue bonnets and other wild flowers are here, spring vegetables are showing up in farmer's markets and grocery stores bringing with them boundless options for new fresh and delicious recipes. The other thing that comes along is lavender season. We recently went to a lavender festival in Fredericksburg, Texas. It was such a lovely festival with live music and all kinds of lavender inspired products. This inspired me to create several lavender dishes which I will be sharing over the next few weeks. Join me in May and June for my loving lavender series.!!!
Preparation time: 10 minutes
Freezing time time: 4 hours
Total time: 4 hours 10 minutes
Ingredients (serves 4)
1/4 cup whole milk 1 teaspoon dried culinary lavender 1 cup heavy cream
3/4 cup condensed milk 3/4 teaspoon pink pitaya powder 1/4 teaspoon blue spirulina powder
Method 1. Place the whole milk in a saucepan and add the lavender flowers. Simmer on low heat for 5 minutes. Remove from heat and allow to cool for 5 minutes. Strain to remove the lavender. Throw away the lavender and set aside the milk 2. Place all the ingredients in a bowl and mix together with a hand mixed or spoon until smooth
3. Place in cups and freeze for 4 hours
