Garden Tea Party

• 4-6 lemons

• 3/4c-1c sugar

• 1/2c garden grown lavender blooms

• 3c cold water​

  Supplies:
  Citrus juicer
  Strainer
  Spoon or spatula
  Pan and mixing bowl​

  1. Juice lemons then strain out pulp and seeds.
  2. Pour juice into pan. Add sugar and lavender blooms.
  3. Heat to a simmer then remove from heat, cover and leave lavender to infuse for at least 30min.
  4. Strain out lavender and allow syrup to cool to room temp
  5. Add water and ice as needed before serving. Enjoy!

• 12 Slices of sandwich bread
• 1 package cream cheese
• 1/2 cup fresh herbs and edible flowers (Grace used dill and chives)
• 1-2 seedless cucumbers​

Supplies:
Knife
Spatula and mixing bowl ​

1. Remove cream cheese from packaging and place it in the mixing bowl. Let it reach room temperature.
2. Dice herbs and/or edible flowers.
3. Add herbs/flowers to cream cheese and mix thoroughly.
4. Spread a thin layer of the herbed cream cheese onto all the bread slices.
5. Slice the cucumber thinly and spread evenly over the cream cheese.
6. Assemble sandwiches and slice diagonally. Cut off crust if desired.

• 4 -6 lemons
• 3/4c-1c sugar
• ½c garden grown lavender blooms
• 3 cups cold water ​

Supplies:

Citrus juicer
Strainer
Spoon or spatula
Pan and mixing bowl​

1. Juice lemons then strain out pulp and seeds.
2. Pour juice into pan. Add sugar and lavender blooms.
3. Heat to a simmer then remove from heat, cover and leave lavender to infuse for at least 30min.
4. Strain out lavender and allow syrup to cool to room temp
5. Add water and ice as needed before serving. Enjoy!