Yeah, I know, it looks like a glass of bog standard milk, but believe me, it isn’t. It is light, frothy and fragrant, like drinking a cloud suffused with flowers.
It’s been my number one non-alcoholic summer drink since I found the recipe in a magazine last year, and I drink gallons of it, choosing to forget the sugar content, and convincing myself it must be healthy.
I pick the lavender heads from my garden (sorry bees) and making the syrup fills the kitchen with their scent. The syrup lasts for ages if kept in the fridge, so I make a biggish batch and it lasts for half the summer 🙂
To make the syrup just melt 100g of sugar in 100ml of water. Once the liquid is clarified add the flowers of 10 lavender heads (stalks removed) and leave for a minute or two on a very low simmer. Remove the liquid from the heat and leave to infuse for about 40 minutes or so. Then you can strain off the liquid into a sterilised container, seal it up, and store it in the fridge.
To make the Lavender Milk you need:
A handful of ice-cubes
As much milk as you fancy (i use semi-skimmed, but it’s your choice!)
Lavender syrup to taste
You can, of course, mix it all up in a glass, but I just bung it all in the blender and give it a good ol’ whizz. Bob’s your uncle… A glassful of Summer! Enjoy x
My daughter gave me a lavender cookbook and a batch of lemon-lavender cookies she made, which I loved….but my partner Steve tasted them and said, “It’s like eating Ladies’ Soap!” I asked at a Farmer’s Market about that, and apparently there are different kinds of lavender with different ‘potency’, some used for cooking, some for soaps and oils and lotions.
Hehe.. My husbands not as keen On It as I am either. We’ve got five different types of lavender in the garden and I just pick a mixture of whichever looks best. I did make some lavender biccies once but they didn’t turn out great (my baking rather than the recipe methinks!) What a lovely present for you though 😄