Lavender Simple Syrup { V }

Making simple syrup is one of my favorite ways to preserve the sweet scents and tastes of flowers. When adding the lavender, as with any flower, it is best to remove all or most of the green bits to avoid your syrup becoming too bitter. However, I've found that lavender has such a strong, astringent taste anyways that it isn't necessary to peel away every inch of stem and leaf. If you have time and patience, get rid of those green bits, otherwise, throw the stems and all in.

Ingredients:

1 cup /8 oz water

1 cup / 200 g organic sugar

2 tbsp to 1 handful fresh lavender buds

Instructions:

Place ingredients in a saucepan and bring to a boil, stirring until sugar dissolves. Let simmer for 1 minute.

Remove from heat, cover, and allow to steep for 30 minutes. Strain the lavender buds from the syrup and place syrup in a jar to be refrigerated until use.

Tips for Making it Last:

Simple syrup can be kept in the refrigerator for up to 6 months but is best used within a few weeks of making. To help stretch out its shelf life:

• sterilize storage containers before pouring the syrup in

• make your syrup richer by adding more sugar (up to 2:1 ratio sugar to water)

• add a splash of vodka

• freeze it (it will likely freeze solid if you've used a 1:1 ratio so just thaw it out in the fridge before use)

Ways to Use Your Syrup:

• Put a spoonful of syrup in coffee or lattes

• Use for making botanical cocktails

• Brush over a sponge cake like this one

• Use to flavor vanilla cupcakes or cookies