I adore the heady spice of lavender in many sweet treats from shortbread to cheesecake almost as much as the simple task of picking fresh and dry flowers on a warm sunny day and shaking free any adorable crawlies before jarring with bright white caster sugar. So simple, yet so satisfying, make sure you make this perfumed sugar once your own lavender comes into bloom.To make:Add 1 tbsp of fresh lavender flowers (grown without chemical sprays) picked on a dry day, to a jam jar of caster sugar, shake and leave to infuse for at least one week before using.
Preserving edible flowers in finest caster sugar will always be one of my favourite ways to while away an hour.
Always make sure you use edible flowers (see my list) grown without chemicals and pesticides. Pick when dry and check for bugs with your fine haired paint brush. When satisfied your blooms are ready to be candied, simply paint egg white onto petals and stems, leaving no gaps before dusting in a saucer of caster sugar. Transfer to a cooling rack to dry and harden.
These orange beauties were crystallised to decorate a croquembouche along with fresh lavender.