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Lavender Simple Syrup

Lavender Simple Syrup
Prep Time
1h
Cook Time
6 min

This recipe is really 3 in 1! Start with your Lavender Simple Syrup and create Lemon Lavender Iced Tea, or Macerated Strawberries and Lavender Chantilly Cream. Recipe by Dan Clapson using a mystery ingredient – lavender – from a Chopped Canada challenge.

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ingredients

Simple Syrup

1
cup water
1
cup cane sugar
2
tsp dried lavender

Lemon Lavender Iced Tea

6
cup black tea, steeped and cooled (like Orange Pekoe or Assam)
cup Lavender Simple Syrup, more or less to taste
4
Tbsp lemon juice

Macerated Strawberries and Lav

3
cup strawberries, quartered with tops trimmed
¼
cup sugar
1
tsp lemon juice
2
cup whipping cream
1
tsp dried lavender
1
tsp vanilla
cup icing sugar
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directions

Step 1

Place all ingredients in a small pan and bring to a simmer on medium-high heat.

Step 2

Stir until sugar has completely dissolved.

Step 3

Remove from heat and let steep for 5 minutes.

Step 4

Pour through a fine mesh strainer and keep cool in the refrigerator to use as desired.

Step 5

Place all ingredients in a pitcher and stir to combine.

Step 6

Chill in the refrigerator until ready to serve.

Step 7

Place first three ingredients in a medium bowl and toss to combine.

Step 8

Cover and let sit in the refrigerator for at least 1 hour before using. (Use within 1 day of preparing.)

Step 9

Place cream and lavender in a small pot and heat on stove on medium heat until cream begins to steam, but is not boiling.

Step 10

Remove from heat and let steep for 10 minutes.

Step 11

Pour through a fine mesh strainer and place in the refrigerator until completely cooled, about 45 minutes.

Step 12

Pour once more through a fine mesh strainer into a medium bowl, add vanilla and icing sugar and whip using a whisk or a hand mixer until peaks form.

Step 13

Chill cream in the fridge until ready to serve.

Step 14

To serve: place several generous spoonfuls of cream into a small bowl and top with macerated berries.

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