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Monday, June 20, 2016

Lavender Iced Coffee: Make It From Scratch Herb Garden

The lavender I planted this year is still small, but the plants from last year are blooming. I decided my first lavender recipe of the summer would be a flavored iced coffee. Yum!

 I cut a handful of sprigs and removed all the buds. This turned out to be twice as much as I needed, so I saved the rest of the flowers in a basket where they could dry out to be used later. 

Then I made lavender simple syrup. Here's how:


1 cup water
1-1/4 cups sugar
3/4 tsp lavender flowers (fresh or dried)


 Place all ingredients in a pot and simmer on the stove.

Stir occasionally, watching for the syrup to turn clear. Below, the water is cloudy since the sugar is just floating in the water. When the water starts to simmer, the sugar and water will combine into a syrup (the sugar won't fall to the bottom anymore). When the syrup is clear, remove the pan from the heat and let it cool. 

 After the syrup is cool, strain out the lavender flowers and pour it into a bottle for storage. 

Then get a tall glass.

Add ice cubes. I made ice balls using leftover coffee and this mold.

Pour in 1-2 Tbsp of syrup, depending on how sweet you like it.

Add cold coffee. This time I used cooled drip coffee, but here is how I like to make cold brew concentrate, which would be perfect in this drink.

Then add almond milk, or your creamer of choice. 

All it needs is a straw, and a quick stir, and it's ready to drink!

Store the rest of the syrup in a covered container in the refrigerator. It will last for a couple of weeks. 

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