My favourite time of year is when Lavender is in full bloom. My garden courtyard at my city home comes to life with that gorgeous pop of vibrant purple. I usually gravitate towards incorporating their beautiful long spikes of richly coloured florets into my life in tiny vintage bottles. They dress up a counter or table top instantly and offer that incredible therapeutic aroma too. But this summer, inspired by the beautiful flower ice cubes I see on Pinterest, I decided to create my own version; Lavender Flower Ice Cubes designed to dress up a drink, add luxe to a cocktail or to make boring water a total treat.
These Lavender Flower Ice Cubes are beautiful and romantic and very fitting for a summer garden party, wedding or bridal shower. In fact, this little purple herb is ideal for adding an aromatic, light botanical flavour to any drink. Plus, with every sip, the therapeutic aroma will deliver clarity and calming effects.
First step is to make sure to are using "culinary lavender". Culinary lavender is suitable for consumption while ornamental lavender isn’t (in some cases). Edible lavender varieties are the sweetest scented plants. Look for Lavendula angustifolia, which also may be sold as Lavendula officianalis, Lavendula vera or True English Lavender. You can also use dried lavender buds, which you can find at most natural food stores or specialty shops. For this recipe, I am using both; dried culinary lavender for the simple syrup and avendula angustifolia florets from my garden for the cube accents.
Lavender & Mint Infused Simple Syrup
Makes 2 Cups
2 cup water
1 cup granulated white sugar
1 cup loosely packed fresh mint leaves
1 tbsp dried lavender buds
1. Combine sugar, water, mint leaves and dried lavender buds in a medium saucepan over medium heat, stirring just until sugar dissolves. Bring mixture to a boil and continue boiling, partially covered, for 2 minutes (do not stir).
2. Remove from the heat, cover, and let the lavender and mint steep in the syrup for 20 minutes.
3. Press through a wire-mesh strainer into a bowl, using back of a spoon to squeeze out liquid; discard solids.4. Cool completely (about 30 minutes).5. Once cooled, you can refrigerate this simply syrup up to 1 week.
Lavender Flower Ice Cubes
To suspend the lavender flowers in the ice cubes, work in two layers:
1. Fill your ice tray with half of the Lavender & Mint Infused Simple Syrup (about 1 cup). We used the Onyx Vintage Style Ice Cube Tray because it makes nice large ice cubes so the ice will last longer. Add lavender flowers into the syrup positioning each in the center. You will notice that the flowers float, which means they will freeze suspended in the middle of the cubes, after the second layer is added2. Place in freezer for 2 1/2 hours. 3. Add the remaining Lavender & Mint Infused Simple Syrup to fill the tray completely and freeze again. 4. Remove from the freezer and gently release the cubes from the tray. You can now add 1 - 2 cubes to any drink, cocktail or glass of water to add the fresh, sweet and herbal taste of Lavender & Mint. Enjoy!