Ingredients
- ½ cup lavender water (steep with 2Tbsp of lavender flowers)
- 1 cup extra virgin olive oil
- 2-3 Tbsp pomegranate molasses
- 1 Tbsp lavender flowers – fresh (heaping)
- 1 Tbsp brown sugar or maple syrup
- 1tsp salt
Directions
Blend warm lavender water with pomegranate molasses, salt and brown sugar. Refrigerate till cool. When cool, place in a blender or use a hand blender. Add lavender flowers and then while mixing slowly pour in olive oil creating a thick consistency. Best served on butter lettuce.
Sara Kinakin, Visiting Chef
Sacred Mountain Lavender – June 2010