During the months of May and June, I have had the opportunity to visit lavender farms in northern California, meet with the owners and learn all about this fragrant herb. After I tasted the homemade lavender lemonade and lavender shortbread cookies, I was inspired to create some recipes of my own as soon as I returned home. Lavender sugar was going to be a necessity in scones, lemonade and biscotti, so this is the first thing I made.
As it turns out, I was quite pleased with the results of each of my new recipes and made more lavender sugar. It has become a pantry staple. I shared the scones with a friend, and she enjoyed them so much, I gave her the recipe and a jar of the lavender sugar (hence the decorated jar).
- 2 Cups granulated sugar
- 2 Tablespoons dried culinary lavender buds
Using a food processor, a spice grinder or a Vitamix blender (which is what I use), combine 1/2 -cup of the sugar with the lavender. Pulse until lavender is very fine. Add the remaining sugar and pulse until evenly incorporated. Store in an airtight container (I use a large jar). Makes 2 cups of Lavender sugar and will keep for up to 4 months.