- Food & Drink
A spoonful of lavender syrup in a glass topped up with chilled white wine, drunk while looking out of a rain spattered window; this is what summer in Britain is all about. So while I pull a tartan rug over my knees and consider putting the central heating on, I’ll pour myself another glass and think about how life could only be improved by cheesy nibbles.
Makes approximately 350ml
200g caster sugar
4 sprig fresh lavender
1 Put all the ingredients into a pan and bring slowly up to a simmer until the sugar has dissolved. Increase the heat and bring the syrup to the boil. Boil for 2 minutes, then remove from the heat and set aside for 15 minutes to steep.
2 Strain into sterilised jars or bottles, squeezing the lavender to get out the last drops of syrup. Store in the fridge.