I know what you’re thinking – lavender smells like old ladies (not that there’s anything wrong with old ladies!). But I promise you lavender sugar tastes just great when used to make cakes and biscuits, and makes a fantastic alternative to vanilla sugar. What’s more, the main ingredient is free if you happen to have any lavender growing
in your garden nearby.
I’ve been mumbling about making lavender sugar for a few weeks now, when I saw the flowers beginning to open up on the lavender growing on pretty much every street in the neighbourhood. There’s just one problem – we don’t have any lavender of our own, cue mission: lavender stealing – possibly the world’s most uncool pastime.
Local neighbours’ front gardens now raided under the cover of darkness (OK, I’m lying – I couldn’t be bothered waiting that long, so did it early evening, after a bit of a peer around to make sure no-one was looking), here’s my method for making lavender sugar. You’ll love it, I promise.
Recipe: Lavender Sugar
Lavender sugar is delicious used in cupcakes and similar, or can be sprinkled sparingly onto shortbread for a fantastic and different flavour.
- 1kg Caster / Granulated Sugar
- 3 tbsp lavender flowers
- Use a fork to remove the fresh lavender flowers / buds from the stem
- Mix together with the sugar
- Empty into jars
- A couple of weeks later, you can sift the sugar to remove the lavender flowers – the sugar will by now have taken on the flavour and smell.
This sugar will last for months just like any other sugar, so makes a great and pretty present for many occasions.
Preparation time: 10 minute(s)