Victorian Lavender Lemonade

What could be better on a hot summers day than an ice cold glass of lavender lemonade. Dining al fresco was all the rage in Victorian England. Its popularity was partly due to Queen Victoria herself. The 19th stylish set liked to emulate the queen's habit of picnicking with her family on her various estates.

Planning your own Victorian-style picnic is the ideal time to recapture the romance of that era. Find a horse drawn carriage hire service that offers a picturesque lunch stop. Pack a basket with provisions and get ready for an outing that will leave your loved ones enthralled. Don't forget to check your horse hire company's policy. Some forbid glass tableware or have other restrictions.

Victorian picnickers firmly believed firmly that meals outdoors should be just as civilized as those enjoyed at the table, bringing all manner of dishes and utensils on their outings.

makes about 8 cups

Ingredients:

2 cups water

1 cup granulated sugar

1/4 cup honey

3  heaping tablespoons dried culinary lavender

2 cups fresh lemon juice

4 cups water (plus more to your taste)

In a medium pot over medium heat, combine 2 cups water, and sugar.  Bring to a boil and stir until sugar is dissolved.  Remove from heat.  Stir in honey and lavender.  Cover and let steep for 10-15 minutes.  Strain out lavender and press buds into the bottom of the strainer to release any syrup left behind.

In a large pitcher, combine lemon juice, lavender syrup, and water.  Stir and chill.  Serve cold, over ice.  

Seriously Scrummy Ice Cream Cupcakes

For my daughters birthday I decided, since it was going to be nice weather that we would have a picnic in the park... score 1 for mummy, no mess and happy children enjoying the fresh air!

I considered doing a proper birthday cake but then decided that it would be very difficult to transport (since I thought I would be walking and not getting a lift from a friend, which ended up being the case!) so I decided to bake some cupcakes into ice cream cones, what little girl doesnt like cake and ice cream, so combined it HAS to be a winning combination..... right???

Ingredients:

1 box of vanilla cake mix (I was being lazy!)
The ingredients which are included on the box, normally some eggs, vegetable oil etc etc.
1 box of flat bottomed ice cream cones
a selection of food dyes
ready made vanilla butter icing
sprinkles

1. Mix the cake batter together as you normally would, but instead of putting a dollop in a cupcake case, put the cones on a cake/muffin tin and spoon in enough mixture to half fill each cone (I managed to make 19)
Bake for around 20 minutes, or until cooked through. To test whether they're cooked, skewer a toothpick into the centre to test, if it comes out clean its cooked.

Leave to cool

2. In as many bowls as you want colours equally distribute the butter cream icing and put a couple drops of food dye in each one, mix then if you like you can put them into piping bags (I use disposable ones and don't worry about the different tips, just a cut in the bottom will do the job)

3. Cut a smallish hole into the bottom of the piping bag you will be using and gently squeeze onto your cakes going in circles to get a more polished look.

4. Finish by going crazy with the sprinkles... put a plate on the counter and hold each cake above it to catch any that escape

FINALLY..... ENJOY