Lavender Limeade


6 Tbsp. Lavender

1 Tbsp. OWOC Lavender Balsamic Vinegar

3 cups water

2 -3 cups sugar


Boil lavender, balsamic, water and sugar in a saucepan for five minutes. Strain through a fine mesh strainer or cheesecloth. Add this mixture to:


9 cups water

1½ cups lime juice

½ tsp. salt





Lavender Herb Citrus Marinade


¾ cup OWOC Meyer Lemon EVOO

1 Tbsp. lime zest

1 Tbsp. lemon zest

¼ cup fresh lime juice

¼ cup fresh lemon juice

1½ Tbsp. OWOC Lavender Balsamic Vinegar

1 Tbsp. honey mustard

½ teaspoon wasabi powder

¼ cup fresh cilantro leaves, chopped

¼ cup minced chives

2 shallots, minced

1 Tbsp. grated fresh ginger

1 Tbsp. minced garlic


In a food processor combine EVOO, lime and lemon zest, lime and lemon juice, balsamic, mustard and wasabi. Blend until smooth. Add the cilantro, chives, shallots, ginger and garlic. Blend briefly until mixed

well. Store in refrigerator.




Lavender Syrup


1 cup water

1 cup sugar

2-3 Tbsp. OWOC Lavender Balsamic Vinegar

2 tablespoons fresh or dried lavender buds

1 small strip lemon zest


In a small saucepan, boil the water, sugar and balsamic for a few minutes until the sugar dissolves. Remove from heat and stir in the lavender and lemon. Steep for 20 minutes. Strain into a container with a tight-fitting lid and refrigerate until needed. Store up to two weeks.