The real lavender (Lavandula angustifolia) has been one of my favourite flowering plants in the garden ever since. It is ideal as a bee pasture, looks beautiful, is easy to care for and is an important useful plant in our garden. I put the flowers in self-sewn, colourful cloth bags in the wardrobe to ward off moths, use the oil in the floor cleaning water, which creates a lovely room fragrance, or enjoy the lavender flowers as a refreshing drink in a glass of mineral water.
1 litre of water
660 grams of raw cane sugar
1 lemon, sliced
1 lemon, juice
2 handfuls of lavender flowers, fresh
1. Boil the water together with the raw cane sugar in a saucepan and stir until the sugar has completely dissolved.
2. Put the lavender flowers, lemon wedges and lemon juice in a saucepan and pour the lukewarm sugar stock over them.
3. Cover and let it macerate for about 24 hours.
4. Bring everything to a boil the next day.
5. Pour off the brew through a fine sieve, fill it hot into sterilised bottles and close immediately.
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