I've had this recipe for years. I cut it out from a long ago newspaper article on "Cooking in the Shaker Spirit." It's been tucked into a book on Shaker cooking, just waiting. I dedicate it to my sister, who will make it for a summer supper for us, to be served on a patio overlooking the sage bushes, piñon trees, and the distant blue mountains--a perfect blending of New Mexico scenery and New Hampshire memories.
4 pints blueberries
2 cups maple syrup
Juice of one lemon
6 to 8 lavender sprigs
2 cups buttermilk
2 cups light cream
Pick through and wash the blueberries. In a soup pot combine the berries, maple syrup, and lemon juice. Simmer the mixture for 30 minutes. Puree the soup in a blender until smooth. Chill.
Soak the lavender sprigs in the buttermilk and cream for 45 to 60 minutes, then strain. Combine the chilled soup with the perfumed cream and buttermilk mixture. Chill the soup for 4 hours to allow the flavors to develop.
Serve in chilled bowls garnished with blueberry lavender ice cubes.*
*Ice cubes: fill a conventional ice cube tray with lavender blossoms and blueberry juice, then freeze.