The lemon juice reacts with the lavender and makes the syrup turn a light pink. —Sadassa_Ulna
- Makes one cup syrup
fresh (or dried) lavender buds
In This Recipe
- In a small non-reactive saucepan bring one cup water and lavender to a boil, add sugar and lower to a simmer.
- Peel the lemon with a vegetable peeler and add to the mix. After cooking ten minutes, juice the lemon and add to the mix. The mix should turn a faint pink. Remove from heat and allow to cool.
- Pour into a glass container; after 2-3 days strain mixture. It will have turned a little more pink. Mix 1-3 tablespoons into a glass of bubbly water and add ice.
Recipe by: Sadassa_Ulna
Growing up I was the world's pickiest eater, that is, until my children were born. Karma. Neither of my parents were much into cooking; it was the height of eating fat-free or anything with oat bran added. I taught myself some basics, mostly baking, following the guidelines of a well-worn copy of Joy of Cooking. I was a ballet dancer and a teacher suggested I lose weight. As I began reading about diet and nutrition I became interested in natural foods, which led to a job at a macrobiotic natural foods market in Center City Philadelphia; this was way before Whole Foods came to the area. I learned a lot about food in general. I ate strictly vegan for a while, although I don't now, but I still like it when a recipe can taste great without butter or bacon! In short, my approach to cooking is idiosyncratic, and I don't know very much about cooking meat or proper technique. I love to bake and I am still working on expanding my palate and my repertoire. The hardest part is getting the whole family to try new things! So aside from my food status, I am an architect who likes to garden and play music. I'm married with two kids, and I hope to get a dog someday.