Prep 5 mins
Cook 0 mins
I'm so psyched that I just got my tub of culinary lavender from a nice online retailer, and this recipe was on the website from a noted lavender cookbook. This yields 1 cup, but the proportion is the same-- 1 tsp lavender to 1 cup sugar, so if you want to halve it that'd be 1/2 tsp lavender to 1/2 cup sugar. (1 serving = 1 tablespoon)
- 1 teaspoon culinary-grade lavender
- 1 cup sugar
- Crush the lavender buds in a spice grinder or mortar and pestle and mix with the sugar, stirring well and dispersing heavily. Putting regular sugar with the lavendar in a food processor with finer choppers should also work.
- COFFEE GRINDER:.
- Use a coarse sugar such as turbinado or AA-grade large-crystal and throw it in with the lavender, and grind them up together and bottle.
- Regardless of your method, the recipe writer recommended not using the sugar until the flavor had locked in after 3-4 weeks.