Here’s hutzpah for you: Born-, bred- and resident-New Yorker Rita Robbins co-purchased Boyne City’s Lavender Hill Farms, the state’s largest commercial lavender operation, after seeing it only once … in January. Fast-forward to August and with thousands of organically grown lavender plants purpling the rolling hills, Rita is blooming with ideas from lavender ice cream to soap to sachet to, well, let’s have a drink!
While you’re enjoying your lavender-inspired drink, see Lavender Hill Farms in full bloom during this MyNorth Media video!
Makes approximately 4 servings
- 8 lemons, washed
- 2 cups of lavender syrup
- 12 lavender ice cubes
- 2 ounces vodka (optional)
Peel lemon rinds with a veggie peeler to make strips for garnish. Juice lemons. If you don’t have a juicer, hand-held lemon juice squeezers work well. Mix lemon juice and simple syrup together and pour into glasses filled with lavender ice cubes. For the alcoholic version, leave enough room in each glass for an ounce of vodka.
Lavender Ice Cubes
- 1 BPA-free ice tray (silicone or stainless steel)
- 3 cups boiled water
- 1/4 cup dried culinary lavender
Place a sprinkle of lavender in each cube form. Pour in boiling water. Carefully place in freezer until cubes are fully frozen.
Lavender Simple Syrup
- 2 cups sugar
- 2 cups water
- 1/4 cup culinary lavender
In a heavy pan heat on medium while stirring until mixture comes to a simmer. Remove from heat. Cover and let stand for several hours. Strain.
This local foodie recipe was originally published in the August 2016 issue of Traverse, Northern Michigan’s Magazine.
Find more lavender recipes in MyNorth’s free online recipe book!
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