One of my favorite parts of summer is growing herbs on our back porch. Andy and I are really lucky that we are able to have a little bit of our own outdoor space in the middle of a city. We can eat outside at our patio table and enjoy our garden and a nice breeze.
This year, we are growing cherry tomatoes (bruschetta!), basil (pesto!), peppermint (flavored water!), Thai basil (stir frys!), rosemary (everything!), lemon thyme (cake!), and lavender (?!). Lavender is totally new to me, but I figured it would be a fun challenge to use it in my cooking. So far, I have made lemon-lavender tea cakes that were devoured by my labmates as well as lavender simple syrup, which I am going to share with you.
Why was I not aware that simple syrups are so...simple? And that you can flavor them with WHATEVER you want! We have a SodaStream, and I can't wait to make my own lavender soda. And lavender lemonade. And lavender everything.
Lavender Simple Syrup
Science & Cupcakes OriginalMakes 1.5 cups
1 cup granulated sugar
1 cup water
1.5 tablespoon fresh lavender flowers/buds (you could also use dried lavender if you don't have fresh)