[Sca-cooks] Hello Lavender

[Sue Clemenger]

It very well may be....I've had lavender in a number of things
(including some middle eastern food), and it's been fine.
I have heard that some florals just can't be extracted by maceration in
alcohol, so perhaps that's what makes the cordials taste nasty.
I tried to make a cordial once, based on my favorite tea--recipe in a
book on liqueurs.  It was vile.  I may experiment with it sometime, on a
smaller scale, and see it aging helps it.
--Maire, who appreciates most floral scents <g>

CorwynWdwd at aol.com wrote:
>
> --
> [ Picked text/plain from multipart/alternative ]
> In a message dated 2/6/2003 6:18:07 PM Eastern Standard Time,
> phelpsd at gate.net writes:
>
> > Hi Lavender I tried making a lavender cordial once... don't do it.
> > Rose/rose hips you can do but the lavender cordial was/is vile.    Will try
> > violet if I ever get the chance.
> >
> > Daniel
>
> Interesting, the lavender cookies a local Lady makes are dino supreme... must
> be in combination with the alcohol...