Lavender Syrup

A Lovely Gift From Provence

For Christmas, our good friends, Barbara and Tom, gave a a bottle of Lavender Syrup. I had never heard of it. I do use dried lavender on a few hors d’oeurves that I make, but I’ve never had the syrup. I immediately started to research it’s uses, mainly in drinks. It’s basically lavender infused simple syrup.   It is apparently very good in champagne, just a drop or two.  I have added the recipe to actually make the simple syrup and, of course, a martini recipe.

Lavender Syrup

Boil one cup of sugar into one cup of water.

When the sugar has dissolved, just add about 4 or 5 sprigs of fresh {not dried} lavender and let boil for ten more minutes.

Cool, and then strain into a container.  Will keep in the frig for about 2 weeks.

Lavender Martini

Serving Size 3 oz

1/2 oz Lavender Syrup
1 1/2 oz Premium Gin
Ice

Garnish
Sprig of Fresh Lavender

Combine ingredients in shaker.
Shake vigorously.
Strain into serving glass and garnish.

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