In Provence, the lavender fields are in bloom from end of June to mid-August. Lavender is not just pleasing to the eye but lavender is also edible. The use of lavender in cooking and baking is limited only by your imagination but make sure you always use lavender that’s safe to eat. To be sure, you should only use ‘true Lavender’ (Lavandula angustifolia). If you are not sure which one to use, you can always order a package of dried lavender online. Lavender Syrup is the base for delicious recipes and it tastes just as good as it smells!
Ingredients for 1 liter:
- 1l water
- 1kg sugar
- the juice of a lemon
- 10 tablespoons dried lavender
- In a saucepan, combine water, sugar and lemon juice. Bring to boil and stir to dissolve sugar. Lower the heat and simmer with the lid on for about 10 minutes.
- Take the pan from the cooker and add dried lavender.
- Cover the pan and maninate over night
- Pour the syrup through a sieve and boil again. Fill the hot syrup in bottles and let them cool down.
It will keep in the fridge for weeks and can be mixed to any drink, dessert or baked good.