Recipe by: Bonnieheath Estate Lavender & Winery
125 ml (½ cup) ice
125 ml (½ cup) low fat milk (or orange juice, lemonade)
125 ml (½ cup) plain yogurt
250 ml (1 cup) fresh or frozen Norfolk blueberries
5 ml (1 tsp) Norfolk lavender buds (or to taste)
15 ml (1 Tbsp) Norfolk honey (or to taste)
Blend ingredients together in blender or food processor until smooth.
Serve garnished with fresh lavender sprigs and savour.