Cooking with essential oils is delicious and fun provided you’re using food-grade essential oils, such as Young Living Essential Oils – please do NOT substitute other brands of essential oils in our recipes as the quality is not the same, as in “True lavender” which is often extended with hybrid lavender or synthetic linalol and linalyl acetate, making it unsafe for ingestion. The label will inform you if the essential oil is of superior quality and if it is for edible purposes.
Lavender in desserts, particularly sorbet, is refreshing and soothing to the soul!
About Lavender (Lavandula angustifolia) Essential Oil
Medical Properties: Antiseptic, antifungal, analgesic, antitumoral, anticonvulsant, vasodilating, relaxant, anti-inflammatory, reduces blood fat/cholesterol, combats excess sebum on skin when the essential oil is used topically.
Fragrant Influence of Lavender: Calming, relaxing, and balancing, both physically and emotionally. University researchers in Japan found that diffusing certain aroma emotionally. University researchers in Japan found that diffusing certain aromas in an office environment dramatically improved mental accuracy and concentration.
Diffused lemon essential oil resulted in 54 percent fewer errors, jasmine 33 percent fewer errors, and lavender 20 percent fewer errors. When aromas were diffused during test taking, scores increased by as much as 50 percent.
Lavender has been documented to improve concentration and mental acuity. University of Miami researchers found that inhalation of lavender oil increased beta waves in the brain, suggesting heightened relaxation. It also reduced depression and improved cognitive performance (Diego et al., 1998). A 2001 Osaka Kyoiku University study found that lavender reduced mental stress and increased alertness (Motomura et al., 2001).
Lavender Sorbet Recipe
You will need:
- 18 ounces water
- 1 drop Young Living Lavender essential oil
- 5 oz. granulated sugar
- 2 TBS. Agave syrup
- Pinch of salt
In saucepan, combine water and lavender and bring to simmer. Remove from heat, let sit 10 minutes and strain through fine-mesh sieve. In separate saucepan, combine lavender-infused water, sugar and glucose and bring to boil. Stir in lime juice and salt and cool over ice water bath. Cover and refrigerate 24 hours. Process in ice cream machine according to manufacturer’s instructions. Store in freezer until ready to serve. Garnish with mint leaf or fresh strawberry.
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