Lavender Lemonade

1 cup lavender sugar
1 cup fresh lemon juice – squeezed, strained
4 cups water

Sift lavender sugar into a pourable container. Return buds from sieve to the glass jar. Add water and lemon juice to sifted sugar and stir until sugar dissolves. Strain mixture through cheese cloth into a pitcher. Serve over ice.

To replenish the lavender sugar, add one cup of sugar to the buds in the glass jar, replace cap tightly, mix, and let set for one week. For a stronger flavor, lightly grind lavender buds.

Lavender Sugar Cookies


1/2 cup softened butter
1 cup Lavender sugar – (see below)
1 large egg - beaten
1 tsp vanilla
2 Tbsp whipping cream  
1 2/3 cups all-purpose flour
¼ tsp baking powder
½ tsp baking soda
1/8 tsp salt

Lavender Sugar:
Pour lavender sugar through a sieve into a bowl. Return buds from sieve to glass jar and fill with new sugar. Replace cap and let sit for a least one week.


1. Beat butter and sugar in a mixing bowl until smooth.
2. Add egg and blend until fluffy. Beat in vanilla and whipping cream.
3. Sift flour, baking powder, baking soda and salt in a bowl.
4. Add flour mixture to the mixing bowl until all is blended together.
5. Roll into a 2 inch log, wrap with Saran wrap, and refrigerate for 1 hour. 
6. Cut into ¼ inch slices and place on a cookie sheet.  
7. Sprinkle liberally with lavender sugar.  
8. Bake 10-12 minutes until light golden brown.  



2 tablespoons dried herbes de Provence 
2 tablespoons fresh lemon juice 
2 teaspoons kosher salt 
1/2 teaspoon black pepper 
3 garlic cloves, minced 
1 (7-pound) roasting chicken 
1 small onion, quartered 
Cooking spray 
1/3 cup Sauvignon Blanc or other dry white wine 
2/3 cup fat-free, less-sodium chicken broth 
1 tablespoon chilled butter, cut into small pieces 


Preheat oven to 400°.
 Combine first 5 ingredients in a small bowl; mash to a paste consistency.
 Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
 Rub seasoning mixture under loosened skin. Place onion in body cavity. Lift wing tips up and over back; tuck under chicken. Tie legs together with string.
 Place chicken, breast side up, on a broiler pan coated with cooking spray. Insert a meat thermometer into breast, making sure not to touch bone. Bake at 400° for 1 hour and 20 minutes or until thermometer registers 180°. Remove chicken from pan. Cover with foil, and let stand 10 minutes. Discard skin.
 Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 5 minutes (the fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into pan, stopping before fat layer reaches opening; discard fat.
 Place pan over medium-high heat. Stir in wine, scraping pan to loosen browned bits. Add broth; bring to a boil. Cook until reduced to 2/3 cup (about 3 minutes). Remove from heat; add butter, stirring with a whisk until well blended. Serve sauce with chicken.