Gourmet Lavender-Fruit Syrup |
Author: Nancy Baggett
Make this easy, versatile syrup in a rainbow array of lush fruit flavors. The bottle here features blackberry-lavender syrup. The lavender-fruit syrups are wonderful with fruit, over ice cream, swirled into yogurt, in beverages, marinades, salad dressings, simple icings and much more.
- 2 cups granulated sugar
- 2 cups water
- ½ cup finely chopped fresh blackberries, raspberries, strawberries, blueberries, cranberries, cherries, or pitted, chopped (unpeeled) peaches or nectarines, plums, or apricots
- 2 tablespoons dried culinary lavender buds
- 1 tablespoon fresh lemon juice
- Stir together sugar, water, and fruit in a medium, nonreactive saucepan over medium heat. Bring to a boil, stirring, then boil gently, stirring occasionally, for 5-10 minutes or till fruit is softened. Soil, stirring, then boil gently, stirring occasionally, for 5-10 minutes or till fruit is softened. Stir in lavender buds and lemon juice. Set aside, covered. Let steep at least 1 hour, or up to 4 hours; taste occasionally until desired flavor is reached. Strain syrup through a fine mesh sieve; press down to push through as much liquid as possible. Rinse out saucepan; add sieved syrup and bring it back to boil. Boil for 1 minute. Cool slightly. Pour into a very clean storage bottle. Store, airtight and refrigerated, up to 3 months. Makes a generous 2 cups.
- For more free lavender recipes, beautiful pics, tips, and discount purchase of The Art of Cooking with Lavender go to: www.nancyslavenderplace.com
Recipe by KitchenLane at http://kitchenlane.com/2017/02/making-gourmet-lavender-fruit-syrup-at-botanica.html
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