Lavender tea, lavender lemonade, and chocolate-lavender ice cream sandwiches. So refreshing on a hot day!
Lavender Ice Cream
4 cups soy milk*
1/2 cup sugar
1/4 cup honey
8 whole fresh lavender tops
fresh lavender buds
In a medium saucepan cook milk over medium heat until hot but not boiling. Remove from heat; stir in 1/2 cup sugar, honey, and lavender tops (each about 5 inches long, or 2 tablespoons dried culinary lavender). Cover and steep until mixture has cooled to room temperature (45 - 60 minutes). Strain milk mixture; discard lavender. Freeze mixture according to ice cream maker manufacturers directions. Serve with fresh raspberries and sprinkle with lavender buds.
*May substitute whole dairy milk if desired.