Recipe by the80srule

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)

Ingredients Nutrition

  • 1 teaspoon culinary-grade lavender
  • 1 cup sugar


  1. 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.
  3. 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.
  4. Regardless of your method, the recipe writer recommended not using the sugar until the flavor had locked in after 3-4 weeks.

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