A few weeks ago, I bought a large pot of dried lavender for cooking. It was an impulse: I'd never seen culinary lavender flowers on sale before, and I'd read a rash of recipes for lavender cupcakes and lavender shortbread. I don't know what I was thinking, because we don't do that sort of cooking or eating. So it sat gathering dust, unopened - until today.
The deadline for this month's Heart of the Matter is looming (it's Friday), and I haven't yet made anything. The theme is herbs, so I decided to make something with the lavender. This syrup was inspired by a lavender jam recipe I read at Once Upon a Tart. It's too runny and thin to qualify as jam, and it's not a jelly because it's full of flowerheads. Syrup it is.
The scent of lavender was overpowering when I finally opened the pot; now the syrup is heavy with floral perfume. Sunshine in a jar.
This will be good with yoghurt, on toast, with roast lamb. And once we've all become addicted, the lavender in the garden will be ready to pick, and I should think it will be even better with fresh flowers than with dried.
10g dried lavender
50g caster sugar
2 tablespoons of honey
100ml crème de cassis
Put all the ingredients into a heavy saucepan, bring to the boil and simmer for about 30 minutes, until you have a syrup. Pour into a sterilised jar.
Heart of the Matter is hosted this month by Michele at The Accidental Scientist. The theme is herbs, and the deadline is Friday.
Links to other herb recipes
Butternut squash with parsley and mint
Three herb stuffing for roast chicken
Steak with lemon and thyme
Grilled trout with rosemary stuffing
Mushroom and tarragon sauce for pasta
Lavender on other blogs
(NB, these are not free from saturated fats)
Lavender ice cream from La Tartine Gourmande
Nigella's lavender cupcakes from Albion Cooks (& lavender sugar)
Lavender-crusted duck magret from Chocolate and Zucchini
Lavender and mint tea from Andrea's Recipes
Lavender cocktails from A Wee Bit of Cooking
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