Karen O'Dowd in Paris

Karen is a good  friend of Tandem Tasters. We have the most innovative treats whenever we get together for food, writing and friendship.
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Last week she brought her homemade  lavender sugar to a culinary event. We all enjoyed the added sweetness and floral flavors in our green iced tea.
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We asked Karen to share her simply delicious recipe with us.

Lavender Sugar

1. Sprinkle 2 T of dried lavender buds into the center of a square of muslin  or tulle. (I used two layers of tulle)  Tie up the ends tightly with a pretty ribbon. Place the little bundle into a jar filled with 1 cup of sugar, screw the lid on tightly, and keep in a cool, dry place for about 2 weeks.

Lavender Sugar photo: Karen O'Dowd

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2. Pour 1 cup sugar into a plastic zip-lock baggie, add 2 T dried lavender buds, seal, and store for about 2 weeks.

Sometimes I turn the baggie and/or jar over during that period of time but it is not really necessary.  To use the sugar in the jar, just remove the lavender bundle and enjoy. The sugar with the lavender buds in it can be sifted before using, or just “as is” in your afternoon tea.

I sprinkle lavender sugar on scones when I am baking, or on muffins, or even on plain sugar cookies.  Enjoy!   Karen O’Dowd, Longboat Key, Florida

PS. Yes, that IS a lavender motif tablecloth from France on my kitchen table! I toured of the lavender fields in Provence last summer and I am very smitten with both France AND lavender. Lavender honey is an especially delicious sweetner for your tea if you can find the real thing. Flavored by the bees themselves.

Thank you Karen for sharing. We hope to hear from you again soon.

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World

Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.