My lavender ( lavandula angustifolia) is again in bloom and each time I step out of my front door I am welcomed by the scent of the blossoms. I have always wanted to see the lavender fields of France but we didn’t make it this year so instead we have planted more lavender along our garden fence which will keep my dreams alive until we return again to France. It’s not quite a field but there is certainly going to be an abundance once it all establishes itself so I really need to start getting creative with the herb in my cooking. A sugar syrup is really easy to make and very versatile and can be poured over ice cream, fruit tarts, in chilled teas, lemonade or as P said even using it in a cocktail or added to sparkling wine. I think he has already got his eye on one of the jars for some new summer cocktails. I mixed some into mascapone yesterday to serve with strawberries which was divine.
Ingredients – makes 2 x 190 ml jars
- 1.5 cups water
- 1.5 cups granulated sugar
- 2 tablespoons fresh lavender blossoms
- few drops of purple food colouring (optional but will stay clear without it)
- Place al the ingredients into a pan over a low heat until the sugar has dissolved.
- Bring all ingredients to a boil and simmer for 5 minutes.
- Remove from heat and allow to steep 30 minutes.
- Return to the heat and bring back to the boil.
- Pour into sterilised jars and seal with lids.
- Perfect addition to ice cream, fruit tarts, lemonade, teas or cocktails.