'lavender' on Serious Eats

How To Make Sweets With Lavender (That Don't Taste like Soap)

We all know the common problem with lavender-flavored sweets: they taste like dish soap, dryer sheets, or an unfortunate perfume. Yet I'm sure you've eaten lavender and enjoyed it—it's one of the key ingredients in the mild, savory blend known as herbs de Provence. On its own, lavender has a distinctive taste that's floral with hints of mint and rosemary (two plants to which it's related) and, used correctly, it makes the perfect flavoring for spring. How to use it correctly? Read on. More

Drinking in Season: Lavender French 75

Thank goodness spring is finally here. Flowers are blooming, birds are singing, I mean, what more could you want? Perhaps a tasty cocktail, that's what. With all the action going on outside, I decided it was high time to create a floral-inspired cocktail. Lavender, a relative to the mint family, is the perfect starting point. More

Zero Proof: Blueberry Lavender Lemonade

If you could cram everything about summer into a glass, it would be this blueberry lavender lemonade. It's sweet, floral, and refreshing. Doctor it up with vodka or tequila, or drink it straight and cold from the refrigerator, barely pausing to pour it from the pitcher. You could try raspberries or strawberries, but for the tastiest, prettiest punch, your best bet is a blueberry. More

Preserved: Blueberry Lavender Jam

Do you remember when you realized lavender was delicious? I was at a farmers' market, where I bought a package of shortbread cookies speckled with the dusty purple buds and lightly dusted with sea salt. The delicate flavor and floral perfume blew me away. Where had lavender been all my culinary life? In this recipe, it transforms ordinary blueberry jam into preserves that are positively romantic. More

Scooped: Sour Cherry and Lavender Sorbet

Let's talk sour cherries for a minute. They're only around for a short span of the year, and they're not the easiest to find fruit in the world, but for a dessert-maker, they're kind of magical. These puppies can take serious abuse. Unlike most summer fruit, they retain their character even when hit by sugar and heat. Cook a ripe peach with sugar even for a few minutes and you'll get something that tastes like it came from a can. Not so with sour cherries. More

Sour Cherry and Lavender Sorbet

Go slowly with the salt and lime juice, adding just a bit at a time. You may need more or less depending on your cherries, though keep in mind that flavor intensity dials down when frozen. If you want your sorbet to taste like a 10, flavor the base up to 11. If you can't find sour cherries, you can use their sweet counterparts; just up the acidity to keep things tart and refreshing. More

Scooped: Lavender-Hyssop Ice Cream

Lavender is a surprisingly versatile dessert ingredient with a strong affinity to cream. It's a love-it-or-hate-it kind of herb, but the creaminess subdues its at-times overwhelming intensity. Hyssop has largely fallen out of Western culinary use, which is a shame given its long history dating back to ancient times. Fortunately it's increasingly common in gardens and at farmers' markets. More

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