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1 cup water 1 cup sugar 1 vanilla pod, split lengthwise, or 2 tsp vanilla extract finely grated zest of ½ lemon 5 whole culinary lavender heads (angustifolia varieties such as Pacific blue or Hidcote are good)
© Annabel Langbein Media
Simmer water and sugar over medium heat, stirring occasionally, until sugar dissolves. Add remaining ingredients and simmer gently for 10 minutes. Cool before using. It will keep in the fridge for weeks (strain off flavourings before using).
This syrup also makes a fabulous summer spritzer – just add 1 tablespoon to a glass of sauvignon blanc with a splash of soda.
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