Using fresh squeezed lemon juice, vanilla, and lavender buds this recipe is super simple and most likely will leave result in a "why didn't I think of this" reaction. Better yet, the lavender-vanilla syrup is a great addition to the home bar or, when stored in the fridge, can be used later as a sweet drizzle for pound cake! Start out with lavender from the spice section of a gourmet store or really well stocked supermarket, but then if inspiration takes hold do as I do and plant lavender in the garden.
My favourite cookbook of the year remains Beekman Boys 1802 Heirloom Cookbook which included this interesting twist on the summer classic as well as countless other recipes that have continued to earn rave reviews each time they were served.
Read my story on Hot From The Kettle for the complete recipe.
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