Lavender Recipes from Provence

Here are two lavender recipes from Provence, perfect for the month of July when lavender is at its peak. The first is lavender shortbread cookies and the second, a lavender martini. Both are sure to delight guests and can be garnished with fresh lavender from the garden. Our lavender print and beautiful every day linen collections are perfect for summer gatherings and kitchen prep.

Instructions:

    1.    Preheat the Oven:
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
    2.    Cream the Butter and Sugars:
In a large bowl, beat the unsalted butter, granulated sugar, and powdered sugar together until light and fluffy, about 2-3 minutes. You can use an electric mixer or beat by hand with a wooden spoon.
    3.    Add Lavender and Vanilla:
Mix in the finely chopped dried lavender buds and vanilla extract (if using) until evenly distributed.
    4.    Mix in the Flour and Salt:
Gradually add the all-purpose flour and salt to the butter mixture, mixing just until combined. Be careful not to overmix, as this can make the cookies tough.
    5.    Shape the Dough:
Gather the dough into a ball and place it on a lightly floured surface. Roll the dough out to about 1/4 inch thickness. Use a cookie cutter to cut out your desired shapes and place them on the prepared baking sheet. Alternatively, you can shape the dough into a log, wrap it in plastic wrap, and refrigerate for about 30 minutes before slicing into rounds.
    6.    Bake the Cookies:
Bake in the preheated oven for 15-20 minutes, or until the edges are just beginning to turn golden. The baking time may vary depending on the size and thickness of your cookies.
    7.    Cool the Cookies:
Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Instructions:
    1.    Prepare Your Ingredients:
Measure out the vodka, lavender syrup, and fresh lemon juice. If you are using a garnish, have it ready as well.
    2.    Fill a Shaker with Ice:
Fill a cocktail shaker about halfway with ice cubes. This will chill your drink as you mix it.
    3.    Add Ingredients to Shaker:
Pour the vodka, lavender syrup, and fresh lemon juice into the shaker with the ice.
    4.    Shake the Mixture:
Secure the lid on the shaker and shake vigorously for about 15-20 seconds. This will thoroughly mix the ingredients and chill the cocktail.
    5.    Strain and Serve:
Strain the mixture into a chilled martini glass.
    6.    Garnish:
Garnish with a sprig of fresh lavender or a lemon twist for a decorative touch and additional aroma.

Lavender Syrup

Ingredients:

    •    1 cup water
    •    1 cup granulated sugar
    •    2 tablespoons dried culinary lavender buds
    •    1 teaspoon lemon juice (optional, for flavor and to help preserve the syrup)

Instructions:

    1.    Prepare the Ingredients:
Measure out the water, sugar, and dried lavender buds. If you’re using lemon juice, have it ready as well.
    2.    Combine Water and Sugar:
In a medium saucepan, combine the water and granulated sugar. Stir to dissolve the sugar as much as possible before heating.
    3.    Heat the Mixture:
Place the saucepan over medium heat. Stir occasionally until the sugar is completely dissolved and the mixture comes to a gentle boil.
    4.    Add the Lavender:
Once the sugar is dissolved and the mixture is boiling, add the dried lavender buds to the saucepan.
    5.    Simmer the Syrup:
Reduce the heat to low and let the mixture simmer gently for about 10-15 minutes. This allows the lavender to infuse its flavor into the syrup. Stir occasionally to prevent any sticking or burning.
    6.    Add Lemon Juice:
Add the lemon juice to the saucepan during the last few minutes of simmering. Lemon juice can help balance the sweetness and enhance the floral notes of the lavender.
    7.    Strain the Syrup:
After simmering, remove the saucepan from heat. Let the mixture cool slightly, then strain the syrup through a fine mesh sieve or cheesecloth into a clean container or glass jar. This will remove the lavender buds, leaving you with a smooth syrup.
    8.    Cool and Store:
Allow the syrup to cool completely. Once cooled, transfer it to an airtight container or bottle. Store the syrup in the refrigerator, where it will keep for about 1-2 weeks.

Lavender syrup can be used in many desserts, drinks and even on pancakes!

Enjoy your elegant and fragrant lavender martini, lavender syrup and delicious lavender shortbread cookies!

Photography and writing by Emilie Johnson. She lives in Provence and can be found on instagram at @emilie_joly_johnson