Ontario-based author and gardening extraordinaire Nikki Fotheringham shares the recipe for this seasonal simple syrup in her new cookbook Taste Buds: A Field Guide to Cooking and Baking with Flowers. “Lavender will add flavour and colour to your favourite drinks, so it’s a superb addition to your summer cocktail repertoire,” writes Fotheringham. “It’s rumoured to reduce stress and keep bugs at bay, so it’s the perfect drink for hammock hangs!” In addition to her Lavender Martini recipe, try diluting 1 part syrup with 4 parts water or soda water. Hint: this syrup is also stellar drizzled over pancakes or ice cream.
Lavender Simple Syrup
Nikki Fotheringham's recipe for simple cocktail syrup infused with lavender flowers.
Ingredients
- 3 tbsp dried lavender flowers
- 1 cup water
- ¼ tsp freshly squeezed lemon juice
- 2 cups granulated sugar
Instructions
- Prepare your jars for canning by boiling them in a canning pot for 10 minutes. Using long tongs or a jar lifter, transfer the jars to a wire rack and allow to cool.
- Place the lavender flowers, water and lemon juice in a small pot and bring to a boil over high heat. Add the sugar, stir to combine, turn down the heat to low and simmer gently, uncovered, stirring frequently, for 15 minutes
- Turn off the heat and let the syrup cool in the pot. Strain into prepared jars. Store the syrup in the fridge for 1 month.
Notes
This syrup is amber, so add purple colouring or beet powder while it’s still in the pot to get a dazzling purple colour that will make your cocktails pop.
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Salted Honey Chamomile Cake
Nikki Fotheringham's recipe for a cake made with dried chamomile flowers and finished with a salted honey frosting.
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