I had a request for some lavender syrup. It is made much like any of the others we've talked about here on the blog in the past. The herb is steeped for a period of time in hot water, strained, made into a simple syrup, and then a small amount of lemon juice added for flavor.
Lavender adds flavor but doesn't really impart much color. I pondered and pondered, not really wanting to add anything artificial to the blend. Finally my eyes lit upon a handful of blueberries left from a pint I'd gotten at market. Adding about ONE berry for every 2 ounces of liquid, this is the smashing color that came of it. The lemon juice probably helped a lot. Oh - it tastes wonderful too!
2022: Now I would add a couple butterfly pea flowers that would turn the liquid blue, changing into a nice purple when the lemon juice hit it.
People often ask me what you can use these syrups for. Some use them to make exotic cocktails. I don't drink much alcohol, so there are many other ways we use them here. They can be used as a sweetener any place that a little bit of an herb-y or floral flavor would be good.
Sweetening tea
Lightly drizzled over fruit and sprinkled with edible blossoms
Over ice cream
Pancakes
Crepes
Belgian waffles and cream...
See? They are good everywhere!
4 comments:
Yum, if my lavender ever starts growing this year I will make some lavender syrup!
Strawberries mix nicely with a bit of lavendar syrup! The other night I drizzled a bit of violet syrup over a lavendar cheesecake. Yum!
Nancy
lavender cheesecake! OH MY! These look fantastic Tina! I wish my lavender would grow already! If my elderberry is off and going, is it too late for lavender?
Lavender cheesecake indeed!
If you've got second year plants, you should get some flowers. If we ever see the sun again, that is...
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