One of our all-time favorite ingredients is lavender — we simply love the way its gentle flavor and scent perfume the mouth. It is at once mysterious and slightly evocative.
It is also hands-down one of the easiest ways to transform a dessert or pastry into an elegant course. Donna Zotter discovered this syrup a few summers back, and has paired it with everything from fresh fruit to ice cream to luscious Buttermilk Cake.
Makes about 1 ½ cups, with blueberries
¾ cup water
½ cup sugar
4 teaspoons dried (edible) lavender flowers
2 teaspoons fresh lemon juice
1 pint fresh blueberries, destemmed, washed, and dried
Place the water and sugar into a small, heavy-bottomed saucepan over medium heat. Whisk to dissolve sugar. Allow mixture to come to a boil. Remove from heat and stir in the lavender. Allow to steep for 30 minutes.
Pour lavender syrup through a fine mesh sieve into a clean bowl. Discard lavender flowers. Stir in the lemon juice. Add blueberries. Serve.
[Chef’s Note: Syrup can be prepared without blueberries 1 day in advance. Keep in refrigerator, covered.]
From Seriously Good (Dairy-Free, Egg-Free, Nut-Free) Food, Copyright 2005 Donna Marie Zotter.
Photo by Donna Marie Zotter.