Summer is here!!! My garden is in full bloom, summer vegetables are showing up in farmer's markets and grocery stores bringing with them boundless options for new fresh and delicious recipes. 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. Last time I shared my recipe for lavender nice cream. Summers in Texas can be really hot and I look forward to lazy afternoons spent at the pool. This week I am sharing my recipe for lavender popsicles which I will be cooling off with at the pool side this weekend. I hope you have enjoyed my loving lavender series!!!
Preparation time: 10 minutes
Freezing time: 4 hours
Total time: 4 hours 10 minutes
Ingredients (makes 6 popsicles)
4 cups water, divided 1/4 cup culinary lavender 1/4 honey 1 teaspoon pink pitaya powder 1/4 teaspoon blue spirulina powder 1/2 cup fresh blueberries
1. Place 1 cup of water, culinary lavender and honey in a sauce pan 2. Boil on high heat for 5 minutes 3. Remove from heat, strain the lavender and allow to cool 4. Add pink pitaya and blue spirulina powder a d mix well then add remaining water 5. Place blueberries at the bottom of the popsicle mould the pour in lavender mix 6. Freeze for 4 hours and enjoy!