Isn’t this gorgeous? Don’t hate me, but I was there! Talk about paradise:
If you’ve been over here lately, then you know that M and I have been traveling around Turkey for the last two weeks. You’ll also know that I have become completely invigorated by the old food ways that are still in practice in that part of the world. I think my kitchen is forever changed. It’s kinda amazing.
Then I came back to New England, western Massachusetts to be exact. I came home to this:
And this:
And these:
Lavender Syrup
1/2 cup fresh pesticide free lavender flowers (or 2 tablespoons dried)
3 cups water
1 1/2 cups sugar (I use raw)
Directions:
1. Place water and sugar in a saucepan and begin on low heat until sugar melts. Once sugar melts, turn heat up and bring to a boil. Simmer for 10 or so minutes until a very light syrup develops.
2. Turn off heat and put lavender flowers in syrup, quickly cover.
3. Let cool and put in fridge overnight.
4. Strain into bottle and store in fridge for 3 months or more.
Makes approximately 1 1/2 pints.
Lavender syrup can be used to make lavender ice cream, lavender shortbread cookies, lavender lemonade, and a drop at the bottom of a champagne glass just before filling is perfect for a New England summer night.…or I imagine, for wherever you might be.