For the longest time lavender was one of those scents that to me only belonged in old person bathrooms (sorry Memere!). Its not that I thought it smelled bad, quite the opposite! Its just one of those strange childhood memories that resurface from time to time. This association persisted well into my college years I am ashamed to say. Then one day it seemed that lavender was all over my Pinterest. Before this point it would never have occurred to me to cook with lavender. It seemed like such an exotic ingredient at the time and not really on anyone’s radar. Remember when chia seeds exploded?
Even now lavender is one of those ingredients I forget about for long periods of time until I find some in the back of my pantry cupboard. It can be a finicky ingredient to work with because it is just so potent. A little goes a long way and it can be easy to unintentionally go overboard. But don’t let that scare you off! Used in moderation it is an exceptionally powerful ingredient and well worth experimenting with. One of my favorite ways to use lavender is through infusions such as homemade lavender extract or this lavender-infused sugar. This allows me to have more control over the potency with less likelihood of overdoing it.
Lavender-infused sugar is almost comically simple to make. Simply combine lavender and sugar in a mortar and pestle, give it a few grinds to release the oils, and store in an airtight container such as a mason jar. The sugar will take on the lavender essence over time and produce a delicate flavor perfect for use in drinks or baking. If you want to remove the lavender flowers from the sugar before use you can pass it through a Mesh Strainer to get the job done.
The proportion of lavender to sugar is entirely up to you, but I generally use about 2 teaspoons of lavender per 1 cup of sugar. If stored in a cool, dark place it can last quite a long time. I’ve had my current batch for about 3 months with no signs of going bad thus far. Happy cooking!
- 2 tsp Culinary Grade Lavender
- 1 cup Granulated Sugar
Add 2 tsp of lavender and 1 cup of sugar to a mortar and pestle.
Work the sugar and lavender together for a few seconds to help release the oils from the lavender.
Move mixture to an airtight container and store in a cool, dark place.
Make It Yourself:
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