Making Lavender Sugar
In a larger than 1 Cup capacity glass jar with a tight fitting lid:
Combine:
1 Cup granulated sugar with
2 Tablespoons organic lavender flowers.
Screw on the lid and shake vigorously. Set this aside in a dark cupboard.
Allow to process for 2 weeks or longer, shaking the jar occasionally to disperse. The lavender flowers can look like bugs in the sugar if people aren’t forewarned ! Explain that what they see are flowers.
Shake well before use.
Variation #1) To use in baking you can use directly as is, leaving the whole lavender flower buds in the sugar. Or, if preferred, you can strain them out. The sugar will taste very intensely lavender flavored either way.
Variation #2) To use for sugared rims in cocktails place the sugar in a small food processor and process on high speed long enough to pulverize the flowers in the sugar. There will then be very small pieces of the purple colored flower throughout the sugar. And it will taste really good! Prepare the sugared rims as you would with any other type of sugar…
Lavender Sugar can be used to flavor baked goods such as cookies and cakes, to flavor frostings, or lemonade, to stir into iced or hot tea, and to sugar the rims of floral cocktails. It is delicious over fresh berries or used to sweeten blackberry pies. It also goes well with all manner of chocolate and can be used in candies and chocolate sauces. I have used it in custards and cheesecakes and pound cake and ice cream. Experiment! And enjoy! You will undoubtedly find new uses!
To make bigger batches simply mix larger amounts using the same proportions.
It is lovely served from an antique sugar bowl with a silver spoon for afternoon tea.
