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
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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