For those of you who purchased culinary lavender from us at Allied Arts’ Art in the Park, here is a recipe that is perfect for these hot summer days.
Lavender Syrup
1/2 C sugar
1/2 C water
1/4 C sweet dessert wine (Sautene, Grenache or Sweet Reisling)
2 TBSP orange juice
1/4 C fresh or dried lavender buds
Bring water, sugar, wine and orange juice to a boil, reduce heat and simmer 5 minutes, stirring once or twice to dissolve sugar. Add lavender buds. Cover and steep 1-2 hours (off the heat). Strain out lavender buds, pressing on pulp.
To serve, pour syrup over melon cubes/balls (Honeydew or cantaloupe works really well), and gently toss. Garnish with mint leaves.
Thank you Allison T.!