In the back of one of Chris's beer brewing books I found a recipe for lavender cordial. Underneath which it suggested a teaspoon and a half in champagne for a lavender champagne cocktail. How could I resist?! To make it you need 50 lavender flowers, 300ml of water and half a cup of sugar.
Firstly, you slowly heat up the sugar and water until the sugar is completely dissolved, add the lavender and bring to the boil. Take it off the heat and let it infuse for about 45 minutes.
This is the perfect opportunity to have some strawberries while waiting.
And to make a label to stick on after sterilising the bottle. You do that by first washing it and then pouring boiling water in and out so it touches every part of the inside of the bottle, let it dry naturally.
Once 45 minutes have passed the mixture must be strained through cloth (ideally muslin), put back on the heat and brought to the boil whilst being stirred constantly. Once it has reduced to a syrupy consistency cool. Bottle when entirely cold.
To be enjoyed with water, sparkling water or champagne :) Will keep in the fridge for one month.
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