Best Lavender Sparkling Wine Recipes
LAVENDER SPRITZER
For a more subtle lavender flavor, let the buds steep for a shorter period of time.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 6
Number Of Ingredients 4
Steps:
- Bring water and sugar to a boil in a large saucepan, stirring until sugar dissolves. Add lavender; remove from heat. Let stand for 30 minutes. Strain. Return to pan, and boil until reduced by half, about 5 minutes. Let cool completely. Fill each of 6 glasses with 3/4 cup sparkling water. Stir 1/4 cup syrup into each.
ST-GERMAIN SPRITZ
Spritzes use mixers and ice, so skip pricey Champagne.
Provided by Rick Martinez
Yield Makes 1
Number Of Ingredients 4
Steps:
- Pour 4 ounces dry Prosecco or other sparkling white wine into an icefilled large wine or rocks glass. Add 1 1/2 ounces St-Germain (elderflower liqueur) and top off with club soda. Gently stir together; garnish with fresh lavender.
EASY HOMEMADE LAVENDER SCENTED AND INFUSED VINEGAR
A wonderful addition to any cook's pantry, this lavender infused vinegar is easy to make and adds a certain j' nés quoi to any savoury dish. Use it in my Lavender Mayonnaise or to flavour a salad dressing - all the lavender taste but not the chewy lavender buds! This vinegar retains not only the flavour of the lavender, but also the fragrance too. If you have the lavender bushes, it is worth making a few bottles of this, it will enliven any drear winter's day and makes a great gift for a foodie friend. This is a Francis Bissell recipe, from a great little cookbook that my daughter bought for me this Mother's Day!
Provided by French Tart
Categories European
Time P28D
Yield 4 Bottles Lavender Vinegar
Number Of Ingredients 2
Steps:
- Place five sprigs of lavender in each bottle. Close the bottles again and leave them in a sunny place for four weeks. If you still have fresh lavender halfway through the maturation process, replace the lavender in the bottles with fresh sprigs.
- For long term storage, store in a cool, dry and dark place. Last for up to 2 or 3 years.
- Use in salad dressings, mayonnaise, marinades, dips and spreads.
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