The lavender has just started opening this week. I have already made my Lavender Ice Cream, as it tastes best when the flowers are still actually in bud, just showing a little colour. (I also experimented with adding chopped pieces of white chocolate to one batch! 😉 Not bad, but prefer the original.)
In the recent heatwave I fancied a cooling drink, so I made this delicious syrup to add to mineral water. With just a hint of lavender, and the lovely citrus tang, it really is very refreshing.
Very simple to make – simply bring 100ml (1/2 cup) water to the boil, add 100g (1/2 cup) sugar and the juice of one lemon and stir until dissolved. Remove from the heat and add about 20 sprigs of organic lavender. Leave to infuse for about 30 minutes, or longer if you’d like a stronger lavender note. When cool, remove the lavender, fill into a clean bottle and store in the fridge. Serve diluted (to taste) with sparkling or still water, ice cubes and a fancy straw! 😉
Or, if you happen to have some fresh strawberries, a spoonful drizzled over them works wonders too.
Do you use lavender in the kitchen?