- 2 cups granulated sugar
- 4 Tbsp culinary lavender buds
Mix together the sugar and lavender buds and place in a covered container. Store at room temperature for 1-2 weeks, shaking the container occasionally to distribute the lavender buds among the sugar granules. After 2 weeks, pass the sugar through a strainer to remove the buds and store the Lavender Sugar in an airtight container. For a more profound lavender taste, crush the lavender buds in a spice grinder or coffee grinder before mixing with the sugar and then do NOT remove them from the sugar.
I decided to leave the lavender buds whole and after two weeks, I plan to strain half of my sugar with the purpose of using it in tea. The other half of the sugar I will leave in my lavender buds and use this for cake or brownie recipes. YUM!!
(recipe from page 16 of 'The Lavender Gourmet- Culinary Recipes for Entertaining and Every Day' by Jennifer Vasich)