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