I’m slightly proud of myself. First of all, this is my first recipe for a drink. Secondly, it’s the first time I cooked with lavender. But most importantly (read impressively (at least to me)), I foraged the lavender in the woods on our recent trip to a small Turkish island in the Mediterranean Sea. It was also on that said island that I did my very first outdoor food shot for my Vegan Hot Cross Buns. Back home I put my bouquet of fresh lavender in a vintage vase I inherited from my grandma and simply enjoyed the smell. A day later I researched the internet to find recipes that call for fresh lavender buds. Most recipes list dried lavender as an ingredient. And since I had just finished my coconut syrup the other week, I thought it might be worth a try to make syrup with my lavender.
It’s easy, doesn’t take more than 15 min to make and the chance of failure are fairly low. The remaining bunch of the lavender are now hanging in a dark corner of my kitchen, drying until ready to be added to another recipe. I used mulberries in my syrup because I found the first ones of the season at my local fruit vendor the day before. You can easily swap mulberries with blackberries or even raspberries.
Generally I’m a big fan of all things flavoured. I love rose salt, vanilla paste, wasabi soy sauce, cardamon jam and now lavender syrup. Usually you only need a few drops or a some sprinkles to change the flavour of a dish. Another thing I love is flavored water. Especially in summer when drinking warm tea just doesn’t feel that comforting anymore I add fruits or veggies to my water. Adding a dash of mulberry lavender syrup will only enhance the summary taste. It’s also great to mix with cocktails, drizzle in your coffee latte or even to use it in baking to add a hint of lavender. I personally love the flavor combination of citrus and lavender. And this citrus water with lemon and kumquats tasted even better with a dash of mulberry lavender syrup.
Turkish Mulberry Lavender Syrup
- 1 cup water
- 1 cup coconut sugar
- 6 tbsp fresh lavender buds or 2 tbsp dried lavender
- 1 cup fresh mulberries (or blackberries)
- Bring water, coconut sugar, mulberries and lavender to a boil over medium heat and stir frequently
- Reduce to low heat and simmer for 10 min, stirring to crush the mulberries until syrup is slightly reduced
- Strain through fine sieve and let cool
- Transfer syrup to a bottle
- Serve with soda water, sliced oranges, lemons, kumquats and ice cubes