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Title: Lavender Tea, Sugar, Vinegar and Jelly Gifts
Categories: Beverages Condiment Jam
Yield: 1 Info file
| AMERICAN MEASUREMENTS | ||
| LAVENDER TEA | ||
| 1 | ts | Dried lavender flowers or 3 tablespoons fresh |
| 16 | oz | Boiling water |
| LAVENDER SUGAR | ||
| 1 | c | Granulated sugar |
| 2 | tb | Dried lavender flowers |
| LAVENDER VINEGAR | ||
| 1 | tb | Fresh lavender flowers or 1 tsp dried |
| 16 | oz | White vinegar |
| 1/4 | c | White wine (Optional) |
| HOMEMADE JELLY | ||
| 1 | (or 2) lavender petals | |
| 1/2 | pt | Mild fruit for jelly |
LAVENDER TEA: Collect dried flowers; package them in plastic bags tied with a ribbon. Be sure to include directions for brewing: Pour one pint boiling water over 3 tablespoons fresh or 1 teaspoon dried flowers in a teapot. Steep for 3 to 5 minutes. Elizabeth I of England loved her tisane (a weak tea with a spoonful of honey).
LAVENDER SUGAR: Place 1 cup granulated sugar and 2 tablespoons dried lavender flowers in a food processor or blender fitted with a metal blade. Process until flowers are finely chopped. Place in colorful jars, airtight containers or plastic bags. Include a list of uses and recipes for flavoring ice cream, puddings and baked goods.
LAVENDER VINEGAR: Use 1 tablespoon fresh or 1 teaspoon dried lavender sprigs to 1 pint of white vinegar and 1/4 cup white wine (optional). Place in a pretty cruet and let stand for several weeks.
HOMEMADE JELLY: When making mild fruit jellies, place a petal or two of lavender in the bottom of the glass before filling and sealing.
Source: Oregonian FoodDay; typos by Dorothy Flatman 1997 From: Dorothy Flatman Date: 28 Nov 97
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