Spring is a
great time to experiment with all the herbal flavors the earth has to offer. I
especially love playing with flowers in the kitchen. I have always wanted to
make something with lavender and this year I figured, what better way to use
lavender than in a syrup? This wonderfully versatile syrup is super easy to
prepare and adds a lovely refreshing and floral note to drinks, breads and
desserts. Serve it over vanilla ice cream with a few lavender flowers and a
mint sprig for a lovely treat.
What You'll
Need:
2 cups water
2 cups white
sugar
¼ cup dried
lavender flowers
¼ cup fresh mint
leaves
Cheese cloth
Place 1 layer of
the cheesecloth in a mesh strainer. You can either place the strainer over a
bowl, or to make it easier to can, place the strainer over a funnel and place
the whole contraption on top of a mason jar. (See below)
Next, combine
all the ingredients in a large sauce pot.
Place the
saucepot over medium high heat. Stir constantly until the sugar has dissolved
completely. Do not let the mixture boil. This process only takes about 2
minutes.
Next, strain the
mixture through the cheesecloth and into the mason jar or bowl (depending on
your set up).
There you have
it! You're syrup is ready to use and will keep for at least 6 months.
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