Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
DIY Lavender syrup
Adding enticing floral aromas to summery drinks, lavender syrup has endless applications and is easy to make yourself.
500 ml syrup
| Ingredients | ||
|---|---|---|
| 500 | ml | Water |
| 500 | g | Sugar |
| 3–4 | tablespoon(s) | Dried lavender blossoms |
| Juice of half a lemon | ||
| Vanilla pod, if necessary | ||
Preparation
- Bring to a boil Bring the water and sugar to a boil in a large saucepan, stirring until the sugar has completely dissolved.
- Add the lavender Add the lavender blossoms and lemon juice (and the vanilla pod if necessary – cut open first).
- Leave to infuse Remove the pan from the heat, cover and leave to infuse at room temperature for at least 24 hours.
- Strain The next day, pour the syrup through a fine sieve or cheesecloth to remove the blossoms.
- Bottle Pour into sterilized bottles and store in a cool place. The syrup will keep in the fridge for about 4 weeks.
Applications
Lavender syrup is more than just a decorative summer project – it is a versatile addition to your kitchen
-
Drinks It brings floral elegance to sparkling wines, lemonade or cocktails.
-
Desserts As a topping for ice cream, pannacotta or yogurt, it adds that certain something.
-
Baked goods It adds a delicate note to glazes, creams or directly in cake batter.
-
Breakfast:A shot in your tea or on pancakes brings a gentle sweetness to the palate.
