This recipe is really 3 in 1! Start with your Lavender Simple Syrup and create Lemon Lavender Iced Tea, or Macerated Strawberries and Lavender Chantilly Cream. Recipe by Dan Clapson using a mystery ingredient – lavender – from a Chopped Canada challenge.
ingredients
Simple Syrup
Lemon Lavender Iced Tea
Macerated Strawberries and Lav
directions
Place all ingredients in a small pan and bring to a simmer on medium-high heat.
Stir until sugar has completely dissolved.
Remove from heat and let steep for 5 minutes.
Pour through a fine mesh strainer and keep cool in the refrigerator to use as desired.
Place all ingredients in a pitcher and stir to combine.
Chill in the refrigerator until ready to serve.
Place first three ingredients in a medium bowl and toss to combine.
Cover and let sit in the refrigerator for at least 1 hour before using. (Use within 1 day of preparing.)
Place cream and lavender in a small pot and heat on stove on medium heat until cream begins to steam, but is not boiling.
Remove from heat and let steep for 10 minutes.
Pour through a fine mesh strainer and place in the refrigerator until completely cooled, about 45 minutes.
Pour once more through a fine mesh strainer into a medium bowl, add vanilla and icing sugar and whip using a whisk or a hand mixer until peaks form.
Chill cream in the fridge until ready to serve.
To serve: place several generous spoonfuls of cream into a small bowl and top with macerated berries.