One of my favorite days at the farmers’ market all year long is lavender day. One week each year at the start of summer just before the Lavender Festival, a local lavender farm sets up a booth selling fresh bouquets, essential oil, and dried blossoms. It’s such a heavenly day with the smell of lavender drifting through the whole market. You know it’s lavender day before you even see the booth by the smell and by the small purple bunches peeking out of people’s bags as they walk by. Seriously, such a good day.
Each year on lavender day, I buy a bouquet to dry and replace last year’s bouquet either in a vase at home or at work to savor the smell all year. I also usually buy a bag of dried flowers that I normally just use for sachets. However, this year I decided to spice it up and use the blossoms in the kitchen, replicating one of my favorite summer drinks: honey lavender lattes. While I like lavender and I like coffee, I wasn’t always convinced of the combination, especially because I’m not always a fan of adding additional flavors or sweeteners to my coffee. My first time trying this combo was the coffee and honey lavender swirl ice cream at Cruze Farm. Then, Adam and I got somewhat hooked on iced honey lavender lattes at K Brew, which are by far the best I’ve had. Sadly, it’s not quite realistic to have one of these each day given our weekly schedules and the cost of a daily treat like this. Having newly acquired lavender and local honey, I decided to try to replicate these myself, and the result was not too shabby and very easy. While we’ve mostly used this to liven up our morning coffee, this would also make a great cocktail addition maybe something with mint or fresh peaches…Anyways, here is the recipe for honey lavender simple syrup that adds the perfect touch of summer to your daily cup of coffee. This recipe usually lasts us through the week, but it can be easily doubled if it doesn’t make enough for you.
Honey Lavender Simple Syrup
1/3 c. water
1/2 c. honey
1 Tbs. plus 1 tsp. dried lavender blossoms
In a small sauce pan, add the water and dried lavender and simmer for a few minutes. Stir in honey until it dissolves. Cover and let steep for 25-30 minutes. Strain through a fine mesh sieve, pour into a bottle or container, and store for around a week.