Bring sugar and water to a boil and let cool.
Add the lavender flowers with the lemon slices, as well as the citric acid and let it stand for 5 – 6 days in a stoneware pot in a cool place with the lid closed.
Then drain the syrup and bottle it, cork it and let it stand in a cool place for another time.
Related Recipes:
Peach Lavender JamFor the peach lavender jam, first wash the jars and lids hot and boil them. Turn them upside down and let them...
Lavendel-Crème-BrûléeFor the lavender crème brûlée, put the milk and whipping cream in a saucepan and add the lavender flowers...
Fresh Fizzy Drink Homemade – The Tingling Kick – Also for DiabeticsThe sherbet powder can also be colored with edible color powder, as desired. About 80 years ago, the merchant...
Invert Sugar for Liqueursa. Explanation Invert sugar consists of s fructose and glucose, which is formed by the conversion of crystal...
Rolls with Lavender SnowFor the rolls with lavender snow, first prepare the filling. For the filling, the day before, bring milk with...
Lavender Cream with RaspberriesFor the lavender cream, put the yolks with honey in a bowl, place in a hot water bath and beat over steam...
Lavender HoneyFor the lavender honey, place the lavender flowers in a spice bag or tea filter. Tie the bag tightly. Put the...
3-3-3 Holler SyrupShake out the elder flowers well and cut into small “florets”, removing coarse stems in the...
Elderberry Syrup with Lemon BalmCut the lemons into slices. Pluck the elder flowers. Pluck the lemon balm leaves from the stalk as well...
Elderberry SyrupCut the lemons into slices. Make a syrup with the water, citric acid and sugar and then cool. Put the lemon...