I have not liked the taste of the tap water here since I arrived. This week I decided to buy some cordial to disguise the bleach flavour. G’s explanation that the taste was just that of purified water didn’t ease my tastebuds. I needed something stronger.
I was surprised by the range of products on offer. I’m always amazed by how many different versions of the same things French supermarkets like to sell. I went for lavande de grignan which is supposed to taste like lavender flowers but it reminds me of almonds and mint.
Just a small amount of the thick, clear, sweet syrup is needed. Pour into a long glass, add ice cubes, a slice of lemon and you have a very fresh, moorish spring/summer drink. Next week I shall buy another one for my collection. I imagine they’d taste alluring in cocktails, baking and even salad dressing.
To make home-made lavender syrup, pour one cup of water into a saucepan, add 3 tablespoons of fresh/dried lavender flowers and bring to the boil. Then add 2 cups of sugar and stir until all the sugar’s dissolved. Simmer for 5 minutes, then allow to cool, remove the lavender before bottling. (The syrup will keep in the refrigerator for about a week.)Serve chilled, and diluted, with a fresh sprig of lavender in the glass. It works well with ginger,lemon and honey for non-alcoholic cocktails, or champagne, gin and martini for boozier versions. Recipe
Something I found particularly fascinating about this range of sirops is how they’re made. I shall bring you a special report on that soon! For now, I hope you enjoy your refreshing lavender tipples.