I’ve made Lavender Sugar a couple of times. You just have to add a small amount of dried lavender to caster sugar and mix both ingredients in an airtight container, shake well regularly for the flavour and scent to infuse. Strain out the lavender (if you wish, I don’t) and use in sweet bakes, drink recipes and even sprinkled over porridge.
I decided on making some lavender lemonade. There are a number of recipes out there for lavender lemonade, but I decided to use a recipe from a book that I have yet to cook from. This is really a simple and delicious recipe. It uses agave nectar also known as agave syrup. I have seen agave syrup many times at health stores, but never had a reason to buy it, hence try it, until now. If you don’t want to purchase a bottle of agave syrup and I would understand as it is not particularly affordable costing about £2.50 for 250ml you can replace it with the same quantity of sugar syrup.
The lavender buds add a faint hint of purple hue to the lemonade too making it more enticing to the eyes, I think. The quantity made was quite generous for D and me, so I poured the remainder into flip-top bottles I used for my elderflower champagne. I am going to try and store a bottle, so that I can introduce the sweet yet distinct flavour of lavender to friends and family, that is of course if I don’t quench it all myself in the next few days.Lavender Lemonade
Serves 6 - 8
Ingredients
6 cups/2 pints of water
¼ cup/5g lavender buds
½ cup/100ml of agave syrup or sugar syrup
¾ cup/150ml of freshly squeezed lemon juice (about 4 - 6 large lemons)
Method
In a small saucepan, combine the lavender with 2 cups/350ml of water. Bring to a boil, for 10 minutes. Remove from the heat and let it steep and cool down for 10 minutes. Strain the lavender water into a serving pitcher and discard the cooked lavender. Add the rest of the water, agave syrup, lemon juice and stir well. Refrigerate until cool. Serve in clear glasses to appreciate the faint natural purple hue. From Vegan Soul Kitchen.
6 cups/2 pints of water
¼ cup/5g lavender buds
½ cup/100ml of agave syrup or sugar syrup
¾ cup/150ml of freshly squeezed lemon juice (about 4 - 6 large lemons)
Method
In a small saucepan, combine the lavender with 2 cups/350ml of water. Bring to a boil, for 10 minutes. Remove from the heat and let it steep and cool down for 10 minutes. Strain the lavender water into a serving pitcher and discard the cooked lavender. Add the rest of the water, agave syrup, lemon juice and stir well. Refrigerate until cool. Serve in clear glasses to appreciate the faint natural purple hue. From Vegan Soul Kitchen.
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