I made some lavender syrup this weekend. Now before you get that look on your face like someone just washed your mouth out with soap, I beg you to reconsider the culinary uses of lavendar. My discovery began with a lavendar martini at Fatty's Restaurant in Eagle Rock California about 4 years ago. Then I had lavendar ice cream on a warm walnut streudel in Greensboro, North Carolina. I almost had to be hospitalized from delirium after that. Seriously. It was mind alteringly good.
So when I discovered these people this weekend. I had to do this.
If you want to try it here's the formula:
1 cup water
2 cups sugar
1 Tablespoon dried lavendar buds
Put all ingredients in a pot and bring to a boil. Let it boil for around 10 minutes until it gets "syrupy". I do not like to store my syrup in the refrigerator so I always add a shot or two of vodka to this after I remove it from the heat. I read somewhere that keeps it from growing stuff and it's always worked for me. Let it cool a bit then strain it and pour it in a bottle.
What I have been doing with mine is making lavendar lemonade. I add a half a shot of the syrup and a shot of absolut citron to some lemonade and shake it all up and pour it over ice with lemon slices.
I wore an apron when I made it. Made me feel downright domestic in just the BEST way.