I love today’s recipe. I am a huge fan of using edible flowers in cooking, especially in desserts and this Blueberry Lavender Syrup is a must-try recipe. It is very easy to make and the lavender adds a special touch to the (already delicious) blueberry syrup. Besides, I love how versatile this syrup is. You can use it to top your vanilla ice cream or your pancakes, and you can even add it to drinks! I have already tried it for so many different dishes! In fact, come back in a couple of days, as I will share one such delicious recipe in my next post! In the meantime… get your Blueberry Lavender Syrup bubbling on the stove!
Blueberry Lavender Syrup
- 4 cups blueberries
- 1 cup water
- ½ cup caster sugar
- Juice of 1 lemon
- 4 tsp lavender
Put all the ingredients in a pot and crush the berries with a potato masher.
Bring the mixture to a boil over medium-high heat then reduce the heat to medium and simmer for about 30 minutes, stirring occasionally until the liquid has reduced and the mixture has thickened.
Put a fine mesh strainer over a large bowl and pour the blueberry mixture into the strainer. Gently press on the solids with a spatula to extract all of the syrup. Discard the solids.
Allow the syrup to cool completely, then store in the refrigerator for up to a week.
James VanCise says
I have two questions. is it the leaves of the Lavender plant that are used ?
The other deals with your Recipe : Mozzarella and Sun dried Tomato Pork Sausage. Can you help out an American already dealing with Grams what “1593 3/4 g Pork scotch fillet” is ? Never heard that term before (“Rashers” means Bacon, correct?).
Thanks for your comment! I use edible lavender flowers – dried – the tiny purple bits basically.
As for the sausage, you need 1.75 pounds of pork scotch fillet (which is the lean part) and then a little less than 1 pound of fatty meat. In Australia, rashers are thickly slices of pork belly. You can just use pork belly (without the rind). I hope it helps. Let me know!! 🙂
Jim VanCise says
I’m curious as to what a “Pork Scotch Fillet” is. I’ve never encountered it before.
You can use pork neck for this. You need an soft cut with more meat than fat.