Iced Lavender London Fog
RiverBrooke Farm Lavender!
There are a lot of culinary lavender vendors out there, but in my opinion none of them come close to RiverBrooke Farm. They’re a small, family owned farm based out of Northern California.
Run by Kim & Gary Hawthorne, this farm has been growing lavender since 2016 when this couple left the suburbs of the Bay Area to pursue their lifelong dream of building a self-sustaining farm. Many crops have a short growing season, and lavender is no exception. Harvest only lasts from mid-June to the last few weeks of July, so these two are constantly working during that time to get everything harvest and dried for public consumption.
From this incredible organically grown lavender, the farm releases many different fragrant products. At their local farmer’s market, they’re veritable celebrities for their legendary Lavender Ice Cream, but from across the country we are lucky to have access to their Dried Lavender, Lavender Lemonade Starter Kit, Lavender Spice Rub, Lavender Tea Cookies, Lavender Spice Rub, and much more!
If you’re looking for a great source of dried lavender, this is a great way to support small, independent farms that always has sustainability in mind!
Iced Lavender London Fog
Simone Peironnet | 6/19/2021
prep time: 5
cook time: 20
total time: 25 min
Servings: 1
Ingredients:
3/4 Cup Water (boiling)
2 Bags Earl Grey Tea Bags
1/4 Cup Milk of Choice (I recommend Oat)
1 Tbsp Lavender Simple Syrup(see here)
1 Tbsp Earl Grey Simple Syrup(see here)
1/4 Cup Ice
1 Mason Jar for Fancy Points
Instructions:
- Combine boiling water with tea bags and wait for them to come down to room temperature. Once it's cooled to room temp, put it in the fridge for at least 10 minutes, but up to overnight.
- Remove your cold tea from the fridge and discard the bags. Combine tea with all other ingredients.
- Enjoy cold and enjoy!