-1 cup water
-1 cup sugar
-2 TB. fresh or dried Melissa lavender flowers
-1 small piece of lemon rind, all white removed
Combine water and sugar and boil until sugar is dissolved. Remove from heat and add lavender flowers and lemon rind. Steep for twenty minutes and strain. Refrigerate.
Uses for lavender syrup:
Lavender Lemonade: For each drink, squeeze 1/2 lemon into glass, dropping lemon into glass after squeezing. Add 2 tablespoons Lavender Syrup and 1/4 cup water. Fill glass with crushed ice.
Lavender Wine Cooler: Pour two tablespoons of Lavender Syrup into bottom of goblet. Add a slice of fresh peach and top with Vidal Blanc. Variation: In place of peach, add two or three white alpine strawberries.
Fresh Fruit & Lavender Cream:
Pour 1/2 cup Lavender Syrup over fresh cut summer fruit- peaches, nectarines, etc. and allow to blend for ½ hour. To make cream, add two tablespoons Lavender Syrup to 1 cup heavy cream. Whip cream to soft peak and serve over fruit. Garnish with fresh lavender flowers.