Remember that lavender lemonade we told you about? Well, lemonade is great with a little ice, right?
But do you really like the watered down lemonade you get at the end of your glass?
If you answered yes to that last question, this post might not be for you, however look at these lovely lemonade ice cubes and maybe you’ll change your mind:
The cube on the left was made using blueberry lavender lemonade and the one on the right was made with lavender lemonade and a couple whole blueberries! You can use these cubes to keep your drink cool and keep the same intense flavor over time.
Wait. Blueberry lavender lemonade?!!
That’s right, just add a cup of blueberries when you make the simple syrup in this recipe. Let the blueberries cook over low heat until they pop and then you’ll get a simple syrup with a lovely blueberry taste!
Of course once you make the ice cubes you can put them in whatever you like. Here we put the blueberry lavender lemonade cubes into the lavender lemonade and got this pretty treat:
Here is the cheesecake we had for father’s day this year. It has a graham cracker crust with lemon filling and a lovely blueberry lavender topping!
It was so good we thought we should share the love so here’s how to make it:
2 cups crushed graham crackers
6 tablespoons unsalted butter
3 8-ounces packages of cream cheese, room temperature
1 1/3 cups vanilla sugar
3 eggs, room temperature
1/4 cup fresh lemon juice
2 tablespoons grated lemon peel
4 cups blueberries
1 cup lavender sugar
1/4 cup lemon juice
1/4 cup cornstarch
For crust: Preheat oven to 350 F. Butter a 9 inch springform pan. Blend crumbs and melted butter in a bowl. Press mixture into bottom and up sides of prepared pan. Bake 5 min and let cool.
For filling: Keep the oven at 350 F. Beat cream cheese until soft. Gradually blend in vanilla sugar. Beat in eggs, one at a time. Mix in lemon juice and lemon peel. Pour into crust. Bake until slightly puffed, about 50 min. Cool.
For topping: Combine blueberries, lavender sugar, and lemon juice in a saucepan, cook on low heat until berries are soft (about 15 mins). Combine cornstarch and 2 Tablespoons H2O in a bowl, stir well. Add cornstarch mixture to blueberry mixture, cook, stirring constantly until thickened. Remove from heat and let cool then add to the top of your cooled cake!