Provence Lavender Cordial Syrup Recipes

LAVENDER SIMPLE SYRUP

Steps:

• Gather the ingredients.
• Bring the water and lavender to a boil in a saucepan.
• Reduce the heat and stir in the sugar until fully dissolved.
• Simmer for about 15 minutes.
• Remove from the heat and allow to cool and steep for at least 1 hour or longer, until the flavor is to your liking. Strain out the lavender. Pour the lavender syrup into a bottle and keep in the refrigerator. Mix the syrup into your favorite drinks and enjoy.

REFRESHING LAVENDER CORDIAL

Steps:

• Put the water and sugar into a pan and heat gently until the sugar has dissolved completely.
• Add the lavender flowers and bring to the boil. Remove from the heat; cover the pan and leave to infuse for 30-45 minutes.
• Strain the liquid into a pan and reheat, stirring all the time, until the mixture is syrupy. Cool completely. Pour into a sterilised bottle, seal tightly and leave to cool.
• Store in the refrigerator.
• Dilute with chilled sparkling mineral water to serve - or champagne/sparkling wine for a special occasion.

PROVENCE LAVENDER CORDIAL-SYRUP

Steps:

• Heat sugar and water in a saucepan over medium heat, stirring to dissolve the sugar completely.
• Bring to a boil, then remove from the heat.
• Add the lavender flowers (and the herbes de Provence, if using).
• Cover, and let flowers steep for 30-45 minutes.
• Strain through a fine mesh sieve or paper coffee filter into a measuring glass (with a lip for easy pouring).
• Add lemon juice.
• Pour into a clean container (preferably sterilized), cap, and refrigerate for up to 2 weeks, or freeze.
• Note: the syrup will not freeze solid-- you will be able to scoop out a spoonful easily!
• Stir a spoonful of Lavender Syrup into your favorite beverage! It's delicious in lemonade, tea or ice-water. Try it in my Provence Cocktail, recipe # 250030. OR, drizzle over pancakes, waffles, French toast, scones, fruit, puddings, cakes or ice cream. Thicken with confectioner's sugar to make an exquisite glaze for cookies or cakes.
• Makes a beautiful hostess gift tied with a pretty ribbon!

LAVENDER SYRUP

Steps:

• Bring 1 cup water to a boil and add all ingredients. Reduce heat and simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Let cool and strain through a sieve. Syrup will keep in the refrigerator, tightly covered in a glass jar, about 2 weeks.

PROVENCE LAVENDER COCKTAIL

Steps:

• Combine all ingredients (except garnish), into a mixing glass.
• Add ice and stir.
• Strain into a chilled tall glass, and garnish with a citrus twist and sprig of fresh lavender.

OLIVE OIL AND HERBES DE PROVENCE BREAD

Steps:

• Stir the sugar and yeast into the water, and set aside for 10 minutes to dissolve.
• Put the olive oil and salt in a large mixing bowl, and add the yeast mixture.
• Beat in 1-1/2 cups/285 g of the flour, until smooth, along with the herbs.
• Work in the remaining cup/125 g flour, turning it onto the countertop to knead, until you have smooth, springy dough, 10 to 15 minutes. (I found 15 minutes yeilded a much better bread than 10 minutes).
• Cover with a tea towel and set in a warm place to rise to double, about 45 minutes.
• Punch the dough down and shape into a loaf. (I shaped mine into a ball by pressing the dough slightly flat, folding in the corners, pinching them together and then flipping the ball over with the pinched corners on the bottom. I then made three long slices in the top for steam to escape. This is how Laura did it on the show.).
• Let rise again 30 minutes (or not), and bake at 400ºF/200ºC for 25 minutes until done. I brush the loaf with an egg/milk wash before I bake it, but it's not necessary. The wash is 1 yolk beaten with a tablespoon or two of milk. You can also spray the loaf lightly with water, or put a pan of boiling water in the oven to give the bread a crispy crust.
• Let the bread cool a little before slicing to serve.