Lavender sugar is a very handy thing to have on standby. It takes seconds to make and can be added to all sorts of bakes and desserts to add a delicate floral note.
Yesterday, I grabbed an empty jam jar, filled it with caster sugar and added a couple of teaspoons of lavender flowers which I’d just picked from the garden. After giving it a good shake, I put it away in a dark cupboard. Job done. I’ll now leave it for a few weeks for the flavour to intensify and come autumn, when the hum of insects buzzing among the lavender flowers is just a distant memory, I’ll still be able to whip up a batch of lavender shortbread.
Just be sure the flowers are completely dry so that the sugar doesn’t clump together. Other than that, the only challenge of this recipe is managing to pick the lavender heads without provoking a bee invasion. Good luck with that! 😉
4 thoughts on “Lavender Sugar”
This sounds like a great idea for my potted lavender if the dryness of July hasn’t killed it. How do you use the sugar?
You can do all sorts with it, just replace the regular caster sugar in a recipe with this. The flavour is very subtle so it suits fairly plain bakes as opposed to bakes strongly flavoured with other ingredients. Having said that, lemon and lavender are two flavours which work really well together. I mentioned Lavender Shortbread in my post, which is a great way to use it, here’s a recipe: http://www.bbc.co.uk/food/recipes/lavender_shortbread_43952
Lovely idea, and so much more original than vanilla sugar 😉
I should hand you the recipe or the abricot-lavender upside-down tart (“tarte tatin” in FR)… didn’t get a chance to bake one this year and am already looking forward to Summer 2016 to have one slice fresh out of the oven! Now there are hundreds of sort of lavender. You may want to make sure to use an edible one for that specific recipe. Will make some lavender sugar,
THANKS for this great idea! Best xxx
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Oooh, would love that tarte tatin recipe! Good point about the edible lavender. There are certainly some types of lavender that lend themselves more to culinary purposes than others. Some varieties can taste quite bitter, but as far as I’m aware, they wouldn’t harm you. I’ve cooked with my garden lavender before, so know it’s fit for purpose! 🙂