This is literally the easiest, yummiest thing to make and it’s pretty spectacular with a gin and tonic, or even as a light, sweet floral note with soda water.
It’s important to use edible lavender, so look out for the Margaret Roberts; long thin-stemmed lavender. Use it like thyme – simply run your fingers over the top of the flowers and use them to get the flavour.
It’s such a beautiful drink! It’s even nice with a bit of cheese. Fairview Cheese and Wine Farm sells floral syrups they serve with Camembert, which is also pretty delicious.
- 850g sugar
- 1L water
- a few stalks (approx 1tsp) of edible lavender
- a few drops of purple food colouring
Add all ingredients to a pot, and warm up until the sugar dissolves. Don’t take it to the boiling point! Leave it to infuse for 30 minutes, then strain and bottle into sterilised bottles.
Thanks to my wonderful model Carina – sweet, beautiful, and supremely interesting. Follow her on Instagram, and take a cue from her – have it with gin and tonic.