lavender* (salvia) plant is from Stephen Durfee’s garden in Napa, CA. It inspired my to make a granita on a hot day and drizzle it on a honey cake with blueberries.
The following recipe can be made with rosemary, lemon thyme, star anise, cinnamon sticks, organic edible rose petals or any other aromatic that you want to flavor your syrup with. I love to have these flavored syrups around to sweeten tea, use as a drizzle over sponge cake, flavor cocktails, granitas, sorbets and lemonade.
Lavender Simple Syrup
1 cup granulated sugar
1 cup water
3 tablespoons dried or fresh lavender flowers
In a sauce pot bring the water, sugar and lavender to a simmer.
Allow to simmer until the sugar is completely dissolved. Turn off heat and let sit until cool. Use or store in the refrigerator for up to a month. The longer you let the lavender steep in the simple syrup the stronger the flavor will be. I store it in the refrigerator with the flowers still in the syrup and strain it when I need it in a recipe.
* Thank you Diane for pointing out my error. It is an impressive plant none-the-less, just greater proof that I’m no gardener. When Stephen said he picked the lavender from the garden, I went out and photographed the first purple plant I found. Oooops!