Ingredients
300 ml water
110 g golden granulated sugar
50 lavender flowers
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Food scientist deconstructs cooking by component — water, fat, starch
Adjustable stand — hold cookbook or tablet at eye level while cooking
Lavender syrup — lattes, cocktails, lemonade, French 75 variation
Food-grade lavender — herbes de Provence, shortbread, ice cream
Home cotton candy maker — spun sugar, flavored flosses
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Food scientist deconstructs cooking by component — water, fat, starch
Adjustable stand — hold cookbook or tablet at eye level while cooking
Lavender syrup — lattes, cocktails, lemonade, French 75 variation
Food-grade lavender — herbes de Provence, shortbread, ice cream
Home cotton candy maker — spun sugar, flavored flosses
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
put the water and sugar into a pan and heat gently until the sugar has dissolved completely. add the lavender flowers and bring to the boil. remove from the heat; cover the pan and leave to infuse for 30-45 minutes. strain the liquid into a pan and reheat, stirring all the time, until the mixture is syrupy. cool completely. pour into a sterilised bottle, seal tightly and leave to cool. store in the refrigerator. dilute with chilled sparkling mineral water to serve - or champagne/sparkling wine for a special occasion.