Lavender Lemon Sorbet

Lavender lemon sorbet

This sorbet is perfect for summer.

Tart and lemony, sweet and delicious, cool and refreshing. It’s everything you need on a hot summer’s day!

Throw it in a dark chocolate cup or into some prosecco & call it an adult float. The world is your oyster, do what you will, but definitely give this recipe a try!

Here’s what you need:

3 cups organic cane sugar

3 cups lavender flower sugar

2 1/4 cups freshly squeezed lemon juice

1 1/2 tablespoons finely chopped lemon zest

Combine sugars and water in a large saucepan and bring to a boil over medium-high heat. Reduce heat and simmer without stirring until sugar dissolves, about 3 to 5 mins. Cool completely.

When simple syrup is cool, add lemon juice and zest, stir to combine. Pour into your ice cream maker and mix until it thickens, about 25 to 30 minutes. If not eating right away you can store it in the freezer in an airtight container!

Stay cool, stay sweet

XO

Charleston Spice Co.

Lavender lemon sorbet

Lavender Lemon Cheesecake

Mothers Day cheesecake 2015

This is how my dad said “thanks” to his mom this year. Pretty nice lookin’, huh? It’s pretty tasty too.

Forget cards and gifts and wine and hugs! Show up to a party with this thing and you’ll be the life of the party, people might start bowing when you walk into the room. This cheesecake is darn delicious and your friends and family will definitely keep you around in the hopes that you’ll make it again.

Here’s what ya need:

Crust

2 cups chocolate graham crackers

6 tablespoons butter, melted

Filling

4 8oz cream cheese packages, room temp

1 1/3 cups lavender flower sugar

3 eggs, room temp

1/4 cup fresh lemon juice

2 tablespoons grated lemon peel

2 teaspoons vanilla extract

Topping

2 cups Greek yogurt

3 tablespoons Vanilla Bean Sugar

1 teaspoon vanilla extract

Glaze

3/4 cup water

1/3 cup fresh lemon juice

1 egg yolk

1/2 cup sugar

1 1/2 tablespoons cornstarch

1/4 teaspoon salt

1 tablespoon butter

1 tablespoon grated lemon peel

For crust: Preheat oven to 350 F. Butter 9 inch cheesecake pan. Mix crumbs and butter and press into bottom of pan. Bake 5 minutes and cool.

For filling: Preheat oven to 350 F. In electric mixer, beat cream cheese until soft. Slowly blend in sugar. Beat in eggs one at a time. Add lemon juice, peel, and vanilla extract. Pour mixture onto crust and bake until slightly puffed, about 40 minutes. Keep oven temp at 350 F.

For topping: Blend all ingredients and spread on top of cake. Bake for 15 minutes, topping will look runny but take it out and let cool for 30 minutes.

For glaze: Combine water, lemon juice, and yolk in heavy small saucepan. Stir in sugar, cornstarch, and salt. Bring to a boil over low heat, stirring constantly, about 10 minutes. Add butter and lemon peel and stir until butter melts. Cool glaze for 20 minutes. Spread on cake and let cool completely.

Refrigerate until well chilled before serving. (Will be fine in the refrigerator up to 3 days after making!!)

Enjoy!!

Charleston Spice Co.

Mothers Day cheesecake 2015

Strawberry Piscorita

Happy Cinco de Mayo! I love a good margarita as much as the next person, but I also love a good pisco sour. So sometimes I try and make both those drinks happen in some way at the same time and because its strawberry season this drink was created:strawberry piscorita

Here’s what you need:

8 oz strawberries with lavender sugar (here’s what I mean)

6 oz fresh lime juice

6 oz Pisco (we like to use Portón)

4 oz Cointreau

A couple cubes of ice (and also some crushed ice to pour the drink over)

Rim glasses with simple syrup and lavender sugar and set aside. In blender combine all ingredients and a blend with a couple cubes of ice. Pour over crushed ice and enjoy!!

Besos,

Charleston Spice Co.

Lavender Marshmallows

Lavender Marshmallows

Light, fluffy, moist, and delicious. These marshmallows are so easy to make it’s criminal.

If you like sweet lavender deliciousness, these are for you. I pretty much followed this Smitten Kitchen recipe, but I substituted lavender flower sugar for half the regular sugar to give them a lovely lavender flavor.

Lavender Marshmallows

Here’s what ya need:

4 envelopes unflavored gelatin

1 cup of cold water, divided

1 cup granulated sugar

1 cup lavender flower sugar

1/2 cup light corn syrup

1/4 teaspoon salt

2 large egg whites

1 cup-ish of confectioners’ sugar, for dusting

Oil a 13×9 metal baking pan and sift a light covering of confectioners’ sugar all over sides and bottom.

In an electric mixer combine the gelatin and the first half cup of water. Let this stand while in a 3 quart saucepan you cook granulated and lavender sugar, corn syrup, second half cup of H2O, and salt over low heat, stirring until sugar is dissolved. Increase the temperature and bring to a boil until temperature comes to 240F. Remove from heat and add to gelatin mixture, stirring until combined.

Beat mixture on high until white, thick and about three times the volume. While you are doing this beat the egg whites in a separate bowl until stiff peaks form. Stir this into the gelatin mixture until just combined. Pour into your prepared pan and dust with confectioners sugar. Chill uncovered for at least three hours or up to a day.

Flip pan over and ease marshmallow onto your cutting board. Cut into desired shape and size. Eat immediately or store in airtight container for up to a week.

Lavender Marshmallows A person can only eat so many plain lavender marshmallows, so stay tuned for recipes that use these marshmallows!!

-Charleston Spice Co.

Lavender Lemonade

Lavender Lemonade

No matter what size glass you use, there’s nothing more refreshing than a glass of lemonade on a sweltering summer day!

We like to make our lemonade even more refreshing by using our lavender flower sugar!

Here’s what you’ll need:

1 cup lavender flower sugar

2 1/2 cups water

1 cup fresh lemon juice

2 1/2 cups water

Make a simple syrup by dissolving the sugar and 2 1/2 cups water over medium heat. Remove from heat and allow to steep for 30mins (or several hours if you get distracted by other things).

Add this simple syrup to 1 cup fresh lemon juice and 2 1/2 cups of water.

Lavender Lemonade

 

Enjoy and stay cool!

~ Charleston Spice Co

Blueberry Lavender Martini

Here’s a refreshing drink to help you celebrate the long days and hot nights of summer!

Blueberry Lavender Martini

For the martini:

2 ounces blueberry lavender simple syrup

2 ounces vodka

1/4 ounce lemon juice

Shaken over ice and strained into glass rimmed with lavender sugar.

 

How to make the blueberry lavender simple syrup:

1/2 cup lavender sugar

1/2 cup H2O

1/2 cup blueberries

Combine all in a sauce pan over medium heat. Cook until sugar is dissolved and blueberries are soft and mashed. Remove from heat. Let steep for more intense flavor. Strain and discard blueberries and lavender flowers. Add 1/4 teaspoon of lemon juice if not using immediately or if storing in refrigerator.

 

We used a little of this simple syrup when rimming the glass with lavender sugar!

Blueberry Lavender Martini

Enjoy!

Blueberry yum yum ice cream

We had a wee bit of topping left over from our father’s day cheesecake and a little homemade vanilla ice cream hidden away in the freezer.

Inspired by one of our favorite blueberry treats, blueberry yum yum, we decided to put these two together and add a lavender pecan shortbread crumble.

Wait, what’s blueberry yum yum? 

Oh friends, the minute we make some we’ll let you know. But right now let’s talk about this little beauty:

Blueberry Yum Yum ice cream

Yum.

The perfect desert for a hot summer evening!

 

For the blueberry topping you can follow the recipe for our cheesecake topping here.

 

If you want to make your own vanilla ice cream here’s what we did:

3 1/2 cups heavy cream

1/2 cup water

1 cup vanilla sugar

Combine the water, 1/2 cup of the heavy cream, and the vanilla sugar in a bowl. Stir until the sugar is dissolved. Stir in the rest of the heavy cream.Now pour that mixture into your ice cream maker and follow your machine’s directions from there!

 

Now for the lavender pecan shortbread crumble:

1 cup of butter (two sticks)

2 cups of flour

1 cup of pecans, chopped

1/4 cup lavender sugar (or just enough to coat dough)

Set oven for 350 F.  Line a baking sheet with parchment paper. Combine butter, flour, and pecans in a bowl and mix them until they are evenly blended together. Sprinkle some lavender sugar in a small dish or bowl. Now it’s time to get a little messy, take a ball of the dough and flatten it to be about half an inch thick. Dip both sides in the lavender sugar and place on your baking sheet. Bake for 20 minutes. The edges will look golden and rather crumbly! When they are cool you can try to preserve their cookie shape or just go ahead and crumble them.

And there you have all the parts, the only thing left is to throw them all together and enjoy!

Blueberry Yum Yum ice cream

Happy eating!