Lavender and Blueberry Syrup


3/4 Cup water
1/2 Cup sugar
4 tsp dried, edible Lavender Flowers or 2 Tbsp fresh lavender flowers
2 tsp fresh lemon juice
1 carton fresh blueberries (1 pint)


Make a “simple syrup” by bringing water and sugar to a boil in a small saucepan, stirring continuously until sugar is dissolved. Remove saucepan from heat and stir in the lavender. Allow the lavender syrup to steep 30 minutes (for dried lavender; steep 40 minutes for fresh flowers). Pour syrup through a fine-mesh sieve into a bowl, and discard lavender. Stir in lemon juice and gently fold in the fresh blueberries.

This goes great over lemon or pound cake (like this Blueberry-Lemon Pound Cake), or as the simple syrup part of a bracing, cold cocktail! Prepare just before serving.