Recipe by Marla Swoffer
From Martha Stewart Living Radio Blog. Try using in the Blue Lavender Mojito recipe I posted from the same source. Cook time does not include 30 minute steep time.
Top Review by Geniale Genie
I brought the syrup to a boil, but since my sugar appeared pretty much dissolved by then, I just turned off the heat (without removing saucepan), and steeped for 30 minutes. I also doubled the lavender. Wonderful in hot (or cold) chocolate, lemonade, fruit salad, sparkling water, iced tea, whipped cream, cocktails, on ice cream, etc. On sleepless nights, try adding a spoonful to hot milk for ultimate relaxation!
Directions See How It's Made
- Bring ingredients to a boil in saucepan, stirring so that the sugar dissolves. Reduce heat and continue stirring until all the sugar has dissolved.
- Remove from heat and let steep for 30 minutes.
- Remove lavender blossoms and allow syrup to cool.
- Store in an airtight container and keep refrigerated.