Shall I bore you with details about how I prefer to take my tea? Nah. You probably find scrolling through 500 to 700 words (at minimum) of blather to finally get to the recipe as tedious as I do. Often you’ll arrive at the ingredients list, and then have to wade through more blather to get to the instructions.
Google will penalize this post because it does not have the requisite word count and keywords and no image. This post is at least 400 words short of the ideal length, but here is the recipe and I admire that you’ve scrolled through so many search pages to finally land here. Truthfully, I’m largely posting this here so I don’t lose this little recipe, scribbled as it was on a scrap of blue-lined paper. So, I’ll keep it short.
Lavender Syrup for London Fog
This is a simple recipe for a tasty syrup to put in your fogs or tea lattes, but might be good elsewhere too.
2 cups of sugar
1 cup of water
1/4 cup of dried lavender flowers
2 tsp of vanilla extract
1 generous pinch of salt
Heat the water with the sugar, stirring until all the sugar is dissolved, similar to making a simple syrup. Add in the rest of the ingredients except for the vanilla. Let the syrup cool, strain out the flowers and stir in the salt. Put in a jar and refrigerate. Add it “to taste” to your drinks.
I hope I didn’t have to tell you to put the ingredients in a pot on the stove. Or that you shouldn’t test the temperature with your finger or other body part. Use a funnel to get it into the jar without spilling.
How long does it keep? I’ve kept a jar for several months although recommendations for storing simple syrup with no organic matter say 1 month, so let your good judgment be your guide.
Do you know how many times I’ve misspelled lavender?