Thursday, August 18, 2011

What a great night!!!

What a beautiful night! Thank you to Jan for hosting in her amazing garden. It was stunning. Thank you to the 9 sisters that let me use flowers from their yards. Thank you to everyone who brought food, recipes are coming! There were requests for more than one! Thank you to everyone that helped clean-up, it was a great group effort!

Love you all!

Lavender Syrup

2 cups sugar
1 cup water
1 Tbsp Culinary lavender

Bring to a boil. Let it steep (I usually let it sit overnight). Use cheese cloth to strain the lavender buds out. Keep in an airtight container. Refrigerate for long term.

I use it in lemonade, frosting, in cupcake batter etc. Any time I want the flavor of lavender.

Culinary Lavender links

Lavender Recipe links

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