Foodie Friday: Lavender Simple Syrup For Coffee

It is finally Friday, dear reader. What a week it has been here on the farm. Baby season began deceivingly easy, but took a tragic turn. We had a surprise birth, which has led to two adorable bottle babies. Currently, the babies are nestled in their large tote lined with flannel sheets, with full bellies and sweet dreams—a brief update on our little boy who couldn't seem to get his legs underneath him. I gave him a shot of thiamin yesterday afternoon, and by dinner time, he was standing on sturdy legs and taking tentative steps. He is much improved this morning. The babies in the barn are doing well, strong and very active. This weekend, I will finally finish the never-ending project of painting my kitchen cabinets, so much for a week-long project. However, it will be completed by Monday when my new brass hinges arrive.

Meals have been painstakingly simple this week. I have not even attempted to use my trusty crockpot. Once the kitchen project is complete, I feel things will return to a regular routine. The Bibbed Wonder and I have been sustaining our energy levels with coffee. I usually enjoy two cups of coffee daily, but I required more java this week to keep me motivated. Unlike my husband, who prefers his coffee as simple as possible, intense, dark, and black, I enjoy some luxury. I have a wide variety of flavored syrups to add to my coffee, but lavender is my favorite syrup to add to my morning cup. I find I prefer florals in my coffee, such as lavender, elderflower, rose, and orange blossom.

Many of you may be familiar with Torani's syrups, which are often used in coffee shops. I enjoy their syrups, but I don't like the addition of synthetic colorants and preservatives. When time allows, I enjoy making my own simple syrups from water, sugar, and dried botanicals. I purchase the dried lavender and rose petals from Back To Nature in Indiana, but you can find them at any good health food store in your area or an online source. The syrup is straightforward to make, takes just three ingredients, and lasts a week to ten days in the refrigerator. Perhaps you grow pesticide-free flowers and can use them to make syrups. I, however, am not blessed with a green thumb. For me, purchasing food-grade botanicals is the best option.

I thought I would share my lavender simple syrup recipe. It is a delightfully luxurious, all-natural treat. I use it in my coffee, but it is also delicious in lemonade, tea, and cocktails.

Lavender Simple Syrup

Ingredients:

1 cup water

1 cup sugar

2 1/2 TBLS. dried lavender buds

Directions:

-Add sugar, water, and lavender buds to a sauce pot.

-Over medium heat, bring to a boil. Turn down to medium heat and simmer for eight minutes. Then remove the pot from the heat and let it sit for 20 minutes.

Using a fine mesh strainer or cheese cloth, drain the syrup into a Mason jar. Gently press on the buds to extract all the flavor.

-Cover and store in the refrigerator for a week to ten days.

I gently suggest pairing the lavender simple syrup with an all-natural vanilla bean creamer, MMMMMMMM, perfection.

On this rainy, overcast Friday, stay safe, be smart, enjoy simple luxuries, and keep washing your hands.