Is your lavender blooming? If you can get past the bees, pick some and make lavender syrup. It’s summer in a bottle!
Years ago I was lucky enough to visit the south of France and ever since the smell of lavender has taken me back to sun baked cobblestone streets, rocky coves, table lined alley ways, vespas and bicycles, and tiny cups of pistachio gelato on the dock. I would love to visit again, but until then I will have to content myself with lavender syrup and daydreams.
I’ve made a few flower syrups so far this year, but lavender is my favourite. I’ve been mixing it with fresh squeezed lemon juice and sparkling water. It’s also lovely brushed over cake and mixed into a cocktail. Hope you have some in your garden, or your neighbors garden!
1/2 cup packed lavender blossoms removed from stem
1/2 cup water
1/2 cup white sugar
- Place ingredients in a small sauce pan and bring water to a boil
- Once sugar is dissolved reduce heat and simmer for three minutes
- Allow mixture to cool to room temperature and then strain out the flowers
- Store mixture in the fridge for up to one month
Mix one tablespoon fresh lemon juice with one tablespoon of lavender syrup, top with sparkling water and ice. Taste and add more lemon juice and/or syrup until it’s as sweet or tart as desired.