Ingredients
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1/2 cup granulated sugar
1 1/2 cups water
1/2 cup fresh organic edible lavender flowers (or 2 tablespoons dried lavender flowers)
1 tablespoon herbes de provence (optional)
1 small fresh lemon, juice of
Preparation
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Heat sugar and water in a saucepan over medium heat, stirring to dissolve the sugar completely.
Bring to a boil, then remove from the heat.
Add the lavender flowers (and the herbes de Provence, if using).
Cover, and let flowers steep for 30-45 minutes.
Strain through a fine mesh sieve or paper coffee filter into a measuring glass (with a lip for easy pouring).
Add lemon juice.
Pour into a clean container (preferably sterilized), cap, and refrigerate for up to 2 weeks, or freeze.
Note: the syrup will not freeze solid-- you will be able to scoop out a spoonful easily!
Stir a spoonful of Lavender Syrup into your favorite beverage! It's delicious in lemonade, tea or ice-water. Try it in my Provence Cocktail, recipe # 250030. OR, drizzle over pancakes, waffles, French toast, scones, fruit, puddings, cakes or ice cream. Thicken with confectioner's sugar to make an exquisite glaze for cookies or cakes.
Makes a beautiful hostess gift tied with a pretty ribbon!
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