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!