Lavender Flower Syrup
500g Lavender flowers
1 litre water
Heat the water and pour over the lavender flowers. Leave overnight to infuse.
In the morning, add the sugar and bring to the boil, keep it on the boil for 10 minutes, then switch the hob off. Strain the syrup through a muslin bag.
If it has cooled, bring it quickly back to boiling point. Switch off.
Pour through a stainless steel funnel (it’s hot!) into a sterilised, dry bottle and cap immediately.
Edible Flower Variations
This recipe will work with any edible flower petals with a higher volatile oil content.
For flowers where the aroma is faint and the petals have a low volatile oil content (e.g. any roses, mallow, hibiscus, violets) follow the method for Wild Dog Rose Syrup.
For those with a distinctive aroma, but low in volatiles, follow the method for Gorse Flower Syrup.
There is also more discussion about the levels of sugar to use in your syrup on the Gorse Flower Syrup page.