Two of my favorite things are sweet tea and lavender . . . sweet tea from the South and lavender from when I studied in France during college.
Now I've never put them together . . . but leave it to my mom to come up with an amazing summer treat. She was inspired by her garden that was overflowing with lavender and mint.
For whatever reason, lavender isn't used much in American cooking. But the French put it in everything from chocolate (divine) and cookies to meats. I love the soft floral flavor . . . maybe because it reminds me of the French summer sun, masses of purple flowers and running my hands through them, perfuming them for hours. Bliss.
So as I let my two wildebeests tear through Mimi's house this afternoon, I sat on the porch overlooking the Chattanooga valley and sipped lavender mint tea. . . a world away . . at least for a few minutes.
- Simple Syrup
- 1 cup water
- 1 cup sugar
- 1 tbsp fresh lavender buds
- 3/4 cup fresh mint leaves
- 4 cups cold water
- 4 tea bags (I prefer a plain tea like an English Breakfast tea)
- Simple Syrup: In a small saucepan, combine all ingredients, stirring until sugar melts. Simmer for 2 minutes. Strain, pressing solids through strainer. Keeps chilled for up to 3 months.
- Tea: Pour boiling water over tea bags and steep for about 20 minutes.