Lavender recipes as not as common in 18th and 19th century cookbooks as I expected. The “receipt” I liked best was in the 1832 The Cook’s Own Book, by Mary Middleton Rutledge Fogg. To make “Lavender Drops” she called for filling a quart bottle with “blossoms of lavender,” and pouring over “as much brandy as it will contain…” She recommended a few drops of the strained mixture with a bit of sugar for “nervous cases;” I’m thinking the brandy might have had more to do with any calming effect than then lavender.

I don’t claim that this syrup has any medicinal properties whatsoever, it just tastes uniquely herbal-floral and pleasing. Splash or drizzle this syrup over mixed fruit compotes, or dishes of berries, melon, peaches or sliced nectarines. Add a little scoop of ice cream or sorbet and perhaps a pedestal serving dish, for light and simple, yet elegant sundaes like the one shown here. And do experiment with stirring a little syrup into hard or soft beverages; it is particularly winning paired with lemon drinks of all sorts and sparkling wine.

Depending on the variety, brand, and degree of freshness, dried lavender can be fairly mild or boldly flavored to the point of being overpowering. Take a sniff and then add in between 1 and 1½ tablespoons, as seems appropriate. Note that the blackberries are mostly incorporated for color. If desired, you can leave them out, in which case the syrup will have very pale grayish-lavender color instead.