Lavender Simple Syrup

Honestly, this recipe is so simple and easy, I almost feel silly sharing it, bur I am planning on using this syrup in upcoming recipes, so I wanted to be able to refer you guys to this fun and easy lavender simple syrup recipe.

Syrups are pretty common in our part of the world - they are added to water (sparkling or still) as a way to have "juice". My Hungarian grandma used to make us drinks with her homemade syrups and a seller bottle.

Syrups are great for adding flavor to lemonade, iced (or hot) teas, icing, frosting, cocktails, cakes... the possibilities are endless. 

So, with my lavender plants and other herbs in full bloom I decided to take a crack at it.

Tools you'll need:

- small pot

- funnel

- small sieve

- glass jars

- optional: twine and lavender for "packaging"

Ingredients:

1 cup white sugar

1 cup water

2 tbsp fresh food grade lavender flowers

Notes:

- if you're using lavender from your garden, you're going to need to wash it, and pinch/snap off the flower buds.

- you don't have to use white sugar, you can use unrefined sugar (which I used later for my mint syrup), just keep in mind that it will change the color of your syrup. You can also try honey, or alternative sugars, such as coconut sugar.

- technically all lavender is edible, as in it won't hurt you, but for cooking and baking you should use food grade lavender. Unless the plant (or buds) say explicitly that it is meant for food, you shouldn't use it. That kind of lavender is perfect for making essential oils, for making potpourri satchels, to dry to use in your home, or just to cut and place in water. Your best bet for finding a food grade lavender plant is at a plant nursery, or perhaps a hardware store.

- you can infuse simple syrups with just about anything, especially herbs. After the lavender one I made a mint one, and I'm pretty sure I'm going to make a thyme one, too. It's addicting, and I'm sorry to have drug you along on this with me, ha!

Directions:

1. Place all the ingredients in a small pot. Bring to a boil on a medium-high heat, ensuring that all of the sugar dissolves. Then bring heat down to a low heat, and allow to simmer for 20-30 minutes, keeping in mind that the longer you simmer it, the stronger the flavor will be. (This is a great excuse to taste-test your syrup along the way.)

2. Using the sieve and funnel, pour your syrup into your jars. Place them in the fridge to cool, and voila! They should last 2-3 weeks in the fridge. If you want to jazz them up, or if you're giving them as a gift, you can make a little tag, or wrap twine around them and add a sprig of lavender.

This is an effortless way to elevate drinks and baked goods, and plus, it's just really fun!

For some extra fun, here is my mint simple syrup:

I had to use raw sugar, because I ran out of white, but I am kind of digging the brown. <3

For this recipe, follow the same instructions, just swap the 2 tbsp lavender with 1 cup of fresh mint.

Parmesan Sea Salt Herb Shortbread Crackers

Yesterday, we set up our annual try-to-keep-it-alive herb garden and I wanted to make something that celebrated all their delicious-ness!

At the same time, it just so happened that on my pinterest board this recipe popped up! It was a terrific guide as far as measurements go, and the idea, but I only had half of the parmesan, so I halved it, and added some sea salt to them before I baked them. I'm glad I did, as it was a nice nod to Slovene salt, and added a little more flavor. They're darling, I love how they look! Not to mention that they're light and tasty!

What you'll need:

- food processor

- baking paper

- rolling pin

- small (2 inch diameter) round cookie cutter

- silicone mat

Ingredients:

- 1/2 cup plus 2 tbs flour 

- 1/4 cup room temperature (very soft, I left min out overnight) butter

- 1/2 cup parmesan cheese

- 1 tbs finely minced fresh rosemary and/or thyme (I did both)

- 1/4 tsp sea salt 

- couple pinches of cracked pepper

- fresh herbs for garnishing

- sea salt flower or regular sea salt for garnishing

- 1/4 tsp water on hand, if you need to make the dough a little wetter. I should've trusted my gut and put it in, I think it would've made it a little easier.

Directions:

1. In the bowl of the food processor, pour flour, butter, parmesan, minced herbs, salt, and pepper. 

2. Pulse the food processor 30 times, until crumbly in texture, and just starting to come together. Here is where you would add the water, if needed.

3. Pour out onto silicone mat, and kneed together into a patty. I found it to be very crumbly, and this step was a little difficult - getting it all to stay together.

4. Wrap tightly in plastic wrap, and chill in the refrigerator for 1 hour.

5. Preheat oven to 350 F/ 177 C. Line a baking sheet with baking paper.

6. Roll out dough between two sheets of baking paper until it is 1/4-1/8 inch thick. At this point, place the fresh herbs on the dough. Put the baking paper back over the dough and roll over it with the rolling pin, thus "laminating" it into the dough. 

7. Cut out the crackers with the cookie cutter. Place on baking sheet. 

8. Re-shape leftover dough, and roll out again, repeating the steps regarding the herbs.

9. Once they were on the baking sheet, I sprinkled sea salt flower (finishing salt) on them, and gently went over them with the rolling pin so that the salt would bake into the cracker.

10. Bake for 10-15 minutes. Allow to fully cool on baking sheet, and serve! 

Makes about 2 dozen.

Perfection!

Please let me know if you give these a try! You won't regret it!