Lavender syrup

Ingredients for 1 servings:

• 60 g lavender flowers
• 25 g citric acid
• 1 lime(s)
• 1 ½ liters of boiling water
• 1 kg sugar

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 13 hours 10 minutes

Strip the lavender flowers from the stem, rinse them under lukewarm water, pat them dry with a kitchen towel, and place them in a large bowl. Add the juice of one lime, the citric acid, and the boiling water. Cover with a kitchen towel and let stand until the next day. Pour through a sieve and then bring the syrup to a boil in a large pot with the sugar. The sugar must be completely dissolved; everything should thicken. Then pour the syrup into previously boiled bottles and seal immediately. Once it has cooled, you can store it in the refrigerator or cellar. It will stay fresh there for many weeks and months. Tips: The syrup tastes best in summer with lemon and water. You can also add it to sparkling wine. Fill a tall champagne glass with a little syrup and pour the sparkling wine over it—a delight. For some people, however, it takes some getting used to because of the essential oils.