This sugar is fantastic for making cookies topping cookies, making other kinds of sweets and treats, lavender hot cocoa, and a whole variety of other things.
- 15-20 flower heads dried culinary lavender (about 4 tablespoons) Do not use craft store lavender
- 4 cups fine white sugar
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Put 15 to 20 dried flower heads into a quart sized jar. You'll need the dried flowers so no moisture is introduced to the sugar.
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Fill the jar with sugar, screw the lid on tight and give it a good shake.
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Label the jar, including the date that you put the lavender in. Let it sit for 4 to 5 weeks.
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When you open the jar you should smell the lavender. If you don't, you need to let it sit a little bit longer.
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The sugar is fantastic for making cookies topping cookies, making other kinds of sweets and treats, lavender hot cocoa, and a whole variety of other things.
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