By Camille Gibson
This lightly scented syrup is incredibly easy to make. It’s also very cheap, particularly if you have lavender growing in your garden.
Make a big batch of it and hand out liberally to friends at Christmas!
The syrup has a wonderfully exotic taste. I recommend you use it in fruit salads, or drizzled over a warm slice of chocolate brownie!
Or how about giving it as a gift alongside a bottle of bubbly? A drop or two added to a glass of champagne make a wonderful Christmas cocktail!
Makes approximately 2 pints
400g granulated sugar
½ cup fresh lavender flowers (pesticide free) or 2 tbsp dried lavender flowers
½-1 tsp rose water
Combine the water and sugar in a non-reactive saucepan and bring to a boil over a high heat, stirring constantly.
Turn the heat down to medium and simmer, still stirring until the sugar dissolves and a thin syrup forms (about 10-15 minutes).
Remove from the heat, add the lavender blossoms, cover and let stand overnight in a cool place.
The next day, strain the syrup through a sieve lined with a few layers of cheesecloth.
Add the rose water to taste.
Decant into sterilized bottles and seal.
Store in a cool, dark place.
This syrup will keep for up to 3 months.
How to Sterilize Glass Containers
You can easily sterilize bottles, containers and their lids by running them through the dishwasher.
Otherwise, just wash everything in hot, soapy water, rinse well, and then boil in clear water for five minutes.
Make sure the containers are completely dry before you fill them.