After our visit to the lavender farm earlier this week I found myself with a few bunches of lavender that I had bought with the vague idea of making lavender lemonade and lavender shortbread as I saw both of those on the menu in the tea shop at the farm.
I’ll be attempting the lavender lemonade tomorrow I think but today I’ve been making the lavender sugar in preparation for making the shortbread. It’s really easy to make and certainly doesn’t need an actual recipe because you basically just fill a container with sugar and mix a handful of the little lavender flowers in to it – roughly about two tablespoons of lavender flowers per 500g sugar. You then need to leave it for at least 3-5 days for the lavender to infuse into the sugar before you use it.
You can use lavender sugar in all sorts of recipes – just use it instead of normal sugar to make your cakes, biscuits, scones and cookies a bit more interesting!
I’ll share some of our ideas on here over the next couple of weeks….
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