..And a hug around the neck

I've started a movement in my house to step away from convenience food, fast food, processed food and bring the food that goes into my family back to the beginning of where it should be prepared: in my kitchen. It isn't always easy- especially in this rush rush world- but I can control what goes into the food, which keeps my family healthier. I share my recipes with you, so that you, too, can benefit from what I've learned.

4/7/13

Lavender Simple Syrup

Simple lavender syrup is an easy and delightful infusion that enhances just about any drink. Pour some in lemonades and teas. Add a shot to your next margarita or cosmopolitan. Most recipes call for one ounce or one shot of lavender syrup per eight ounces of beverage. Adjust the amount you use according to taste. It will transform your beverage from average to exceptional. This recipe is borrowed from Sharon Shipley’s The Lavender Cookbook.

Ingredients:
1 cup distilled or filtered water
1 cup sugar
2 tablespoons whole organic lavender buds
1 strip lemon zest

Boil the water in a small saucepan and add the sugar. Stir constantly until the sugar is dissolved. Add the culinary lavender buds and the lemon zest and allow the mixture to steep, uncovered, for about 30 minutes. Strain the mixture through a fine-screened colander or cheesecloth. Lavender syrup will keep in the refrigerator for up to 2 weeks.
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