Lavender Sugar

It’s Sunday afternoon and unfortunately it’s snow/raining very cold and super windy (what a cruddy day!) As I thought about the mother’s day cards I’m going to send it dawned on me that I had yet to prepare my lavender sugar. Tsk tsk, I know! It’s 3 weeks today until mother’s day and I don’t have my main ingredient started. So I took my time searching for different methods on how to make it.

I was surprised to find out that there really doesn’t seem to be one or two set ways on how to do this. Everyone has tweaked it in some way or another. I managed to find a few that were somewhat consistent with one another. So with that said, I’ve used 2 tbsp. per one cup of sugar. I’m using dried lavender buds; if you’re using fresh you’d need 4 tbsp. per 1 cup of sugar.

I’m going to keep an eye on it from now until then. I won’t reveal just yet what I’m making exactly, but I’m hoping it’ll turn out great! It’s supposed to be kept in an air tight container away from direct light. Easy enough! It’s suggested to leave it all in for about a month. In my case it’ll be 3 weeks, I don’t think it’ll make a huge difference. It’s good for baking and teas. For tea before use, it’s a good idea to sift the buds out of the sugar. For baking you can do the same or you can use a food processor and pulse it all up.

Has anyone else tried this? I’d like to know how it worked out. Also if you’re having a hard time getting your hands on lavender I’d suggest checking out sites like etsy.com it’s where I turned for it =)