So, this is what I started with when I began cooking with culinary lavender. Lavender simple syrup. I started with this because, well, it’s simple!
The simple syrup is great to start experimenting with…a jumping off point. The sweet side of lavender. Drizzle it on your cake or any dessert, use it in a cocktail that calls for simple syrup or use it as a sweetener in your tea or coffee. Earl Gray with a touch of lavender simple syrup? Maybe your iced coffee toddy latte with a drizzle? A halved melon with a dollop of vanilla ice cream in the middle and spritz of lavender syrup (why not sprinkle a few flowers on the top to make it look pretty)?
Give it a go!!!
Lavender Simple Syrup
1 cup sugar–white, organic, brown…whatever you have in the cupboard
3/4 cup water
2 tbs dried culinary lavender (I have doubled this infusion when I sweeten an espresso drink)
Combine the sugar and water in a pot, stir until it dissolves. You really should have a great Pandora station on while you stir…maybe a little Adele, something you can belt out ya know. Bring to a boil. Let it boil for two minutes, then add the lavender. Take that pot off the heat and let it sit, covered for 20 minutes. Don’t peek!!
I have added the lavender in the beginning and brought it to a boil as well. It can be done either way. No rules!
Strain the lavender off the infused syrup and smoosh the lavender buds as you strain. They soak up a lot of that yummy syrup.
Pour into one of your prettiest glass bottles! I love to reuse glass bottles and put a pourer on them for my syrups, oils and vinegars. They look very chic once you get the labels off, clean them up and put a pourer on them. Sexy syrup….rawr.