So Succulent Gardens

  (Columbia Station, Ohio)
www.sosucculent.com
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CREAMY CREAMY LEMON ICE, Or if you dare LAVENDER LEMON ICE

This was so wonderful, I just had to share the recipe, of course you can use one cup of lavender sugar in place of the regular sugar.  Need a recipe for lavender sugar?  Simply place about 1/3 cup culinary lavender flowers in a ball jar and cover with sugar, in   about 2 weeks the sugar will absorb the fragance and tast.  Strain if you do not desire the lavender buds.   Later this week I am planning to try using Splenda in place for part of the sugar.  If you need culinary lavender Click HERE
Ingredients:
2 lemons, juiced and zested
2 cups white sugar or lavender sugar (for less sweet use 1 1/12 cups sugar)  
4 cups milk ( I used 1 %)
2 TB  Peach schnapps liqueur or other fruit based liqueur
 
Directions:
1. In a medium bowl, stir together lemon juice and zest with sugar until smooth. Stir in milk and liqueur. Pour into a 9x9 inch dish and place in freezer, stirring once when it begins to harden, until firm, 2 hours. Or pour into the freezer canister of an ice cream maker and freeze according to manufacturers' directions.  My ice cream maker took 45 minutes.....   AND YUM!

If you have any questions, email me at hello-AT-blossomfarm-DOT-com

This is a recipe that was adapted and change to my liking from allrecipes website.

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