next, assemble 3 tablespoons of the lavender flowers. i found that 2-3 stems equals a tablespoon so in order to get 3 tablespoons you'll want roughly 8 stems. we cut many more than that which meant we ended up with a batch of lavender syrup and a nice table centerpiece.
you can strip the stems of flowers by pinching the flowery tip and sliding your fingers down the stem. they come right off.
and what you are left with is a fragrant, delicious simple syrup that's just right for ice cream, yogurt, teas, waffles, toast, cocktails, homemade soda, lavender milk, or whatever else strikes you. we did ice cream.
here and look forward to trying the honeyed version as well sometime soon except maybe with agave instead of honey.
this keeps for about 1 week refrigerated. that is all the time i need to eat through it!
i will make this recipe again and again for the rest of my life. it is that good. really! i hope you give it a try too!