Lavender Syrup:

One of the ladies at work today offered up these fabulously simple breath mints and I fell instantly in love! Despite their potent perfume-type fragrance, they have a fabulously floral flavor. Mrs. Coworker said that her grandfather used to eat them daily, he swore they were the cure all to all things potent. As a girl who loves a strong cup of black coffee, or a late night cigar, but isn't a fan of the artificial sweeteners used in chewing gums, this old fashioned treat instantly made it to the top of my favorites list.

It also reminded me of one of my go-to recipes. I love cooking with flowers and this delicately scented, sweet and light Lavender Syrup adds only the faintest taste of the flower's heavenly perfume to recipes. Its perfect for adding to homemade ice creams, custards, breads and cookies, or as the finishing touch to a fresh fruit salad, or cup of hot tea. My absolute favorite use though is just to add just a drop or two to a glass of champagne, which makes an exceptionally elegant aperitif.

Lavender Syrup
4 cups water
2 cups granulated sugar
1/2 cup fresh lavender flowers, or
2 tablespoons dried lavender flowers

1. Combine sugar and water in a non reactive pan, bring to a boil over high heat, stirring.
2. Reduce heat to medium and simmer, continue to stir until sugar dissolves and a thin syrup forms, about 10 minutes.
3. Remove from heat, add lavender, cover and let stand overnight in a cool place.
4. Strain through cheesecloth, put in bottle, cork and store for about 3 months (since it technically is preserved, the syrup itself should last more than 3 months, but I wouldn't know, I always use mine up by then!)

Makes about 2 pints.

(Note: This recipe is originally from one of my favorite cookbooks "The Glass Pantry" by Georgeanne Brennan, pg. 76)