July 15, 2020
On Sunday morning, while the day was fairly cool, I went outside with a large bowl and a pair of kitchen sheers to harvest a large portion of my lavender blooms to make lavender syrup.
I got the idea to make lavender syrup after reading Dorothy’s post from The New Vintage Kitchen on how to make lilac syrup. https://vintagekitchen.org/2020/05/27/lilac-syrup/ When I commented on her post about using lavender instead of lilac, she said that it was wonderful with lavender as well.
I spent most of the day watching TV in the cool, while pulling the flower petals from the lavender. It was was restful and I loved how the lavender sent spread through the house.
I followed Dorothy’s directions, except I used only 2 cups of pulled flowers. I let it sit overnight and then I strained it in the morning. I was expecting a very mild lavender taste; instead I was surprised by strength of the lavender taste. It tastes so good! It made me wonder if the 2 quarts of flowers was before separating out the flower petals. If that is the case, then I did use 2 quarts of flowers.
I used some of the lavender syrup in whipped cream instead of sugar to put on blueberries. It was lovely!