1 cup white sugar
1 cup water
zest of 1 lemon
1/2 tsp lavender flowers- pick the flowers off and wash well
1 cup fresh lemon juice
Step by Step Instructions
Add sugar and water to a pot, bring to a boil and simmer for 3-4 mins or until you have a thin syrup. Remove from the heat.
Add lavender flowers and zest of lemon. Leave to infuse until the syrup is cool.
Add ice into a jug, pour 4 cups of water into 1 cup of syrup. Stir through. Maybe add some fresh mint and slices of lemon.
Add lemon juice to the syrup and stir through.
Pass off the syrup into a storage container or make up a jug straight away.
Add ice into a jug, pour 4 cups of water into 1 cup of syrup. Stir through. Maybe add some fresh mint and lavender leaves, and slices of lemon.
Store base syrup in the fridge for up to 2 months.
I’ve made this recipe numerous times. Once you have the syrup base it can be mixed to your preference of sweetness.
Servings 2 wrapsReady In: 15minsGood For: Main, sandwich, picnic, buffetIngredients 4 large tortilla wraps- any flavour 3 chicken thighs-boneless 1tsp Moroccan spice 1 clove garlic- finely chopped 2tsp olive oil 1/2 tsp smoked paprika 50g feta cheese 30g cooked or...
Servings 4Ready In: 50minsGood For: Main Dish, salad, wrap Ingredients 1 kumara (200g)- peeled 1 white onion- peeled 1 stick rosemary 25ml vegetable oil for roasting 100g button mushroom- cut into 1/4s 100g paneer- cut into 2cm cubes 2 cloves garlic-smashed w skin...
Serves 5Ready In: 45minsGood For: Lunch, dinner or pot luck Ingredients 500g dry pasta- any shape 1 x 400g tin tomatoes 50ml olive oil 1 onion-chopped 2 cloves garlic- peeled and sliced 60g bacon- can be pancetta, streaky, back or shoulder 2 sticks fresh thyme 1 tsp...