Saturday, 18 August 2012

Making Lavender Syrup

We took a cup of water, a cup of sugar and a quarter of a cup of lavender flowers and placed them in a saucepan.  We brought it to the boil, stirring to dissolve the sugar.  We removed from the heat, covered the pan and left to infuse for two hours.  Strain into a glass jar and refrigerate.

Once complete I was very optimistic; it smelled fabulous - very much like lavender - as you may well expect!    I diluted it and everyone at home sampled it.  Undeterred by the very cool reception it had round here, I decided to serve up a jugful to friends who called by that evening.  Perhaps it would appeal to a more mature tester?

So, was it a hit or a miss?  Well, one lady, renowned for her kindness and diplomacy, politely suggested it may be better with a slice of lemon.  Another poor lady was driven to wipe her tongue on her sleeve to try to rid herself of the taste.  Oh dear, I think I can certainly say it was a miss.

Perhaps the way to go is to use it in baking?  Could be an option but then I could waste lots of good ingredients if it ends up tasting as the cordial did.  Ho hum, I'll stick with stuffing it in smelly bags and china bowls from now on I think!


Amanda said...

oh dear! what about this? you could always make a smaller quantity as a trial?

Alys Fowler - lavender biscuits

These are perfect for having with tea in the garden, but the truth is they're just as good anywhere.

Makes 10-12 biscuits:

150g (5 oz) butter

90g (3½ oz) caster sugar

225g (8 oz) plain fl our

1 egg yolk

1 tbsp fresh lavender leaves, chopped

1 tsp lavender flowers

Preheat the oven to 160C/325F/gas 3 and grease two baking trays.

Cream the butter and sugar together in a bowl until light and fluffy. Add the flour, egg yolk and lavender leaves, and mix well.

Turn the mixture onto a lightly floured surface and knead it into a smooth ball (with a bit of elbow grease), then gently roll the ball into a cylinder shape 8-10cm (3-4in) in diameter.

Cut the cylinder into 10-12 sections. Press lavender flowers into the top of each biscuit.

Bake in the oven for 15-18 minutes until the biscuits are firm, but not brown.

Cool on trays for about 5 minutes then move to a wire rack to cool. You can keep the uncooked mixture in the fridge for several days.

'The Edible Garden' by Alys Fowler, BBC Books, £18.99

Claire said...

Thanks Amanada, you've inspired me to give it a try tomorrow. I'll report back!