Use culinary lavender in baking, to make your own tea, lavender lemonade, or simple syrup for mixed drinks. See below for some examples and recipes! There are about 10 T of lavender in a jar.
*For cookies (shortbread or sugar cookies are the best!), use about 1 1/2 tablespoons per batch. It's best if you crush the buds with a spoon, knife, or mortal and pestle before adding them to the batter.
*For simple syrup, just boil 1 cup of water and add 1 cup of sugar; boil about one minute until sugar dissolves. Add 2 T lavender (no need to crush). Cover and steep 20-30 minutes. Strain through cheesecloth. You can add water to lesson sweetness if desired. Keep the syrup in the frig and use it up within 5 days. You can also freeze it in ice cube trays for later use in a cup of tea or coffee!
*Lavender Lemonade:
1. Boil 1 cup of water and add 1 cup of sugar; boil about one minute until sugar dissolves.
2. Add 2 T lavender (no need to crush).
3. Cover and steep 20-30 minutes.
4. Strain through cheesecloth.
5. Add 1 C lemon juice.
6. Add 2 C cold water.
7. Taste; if too sweet or too strong in lavender, add up to 1 additional cup of water.
