Remember my misadventures in canning? I don’t think I’ll forget that night. Scratch that…Hunni will never let me forget. We still haven’t replaced the paper towels I burned the heck out of while the strawberry raspberry lavender syrup bubbled away on the stove. I guess I have a habit of burning things while canning…right Chelle?
Oh did I say Strawberry Raspberry Lavender Syrup? You wouldn’t want to know anything about that would you? Not in the least. I forgot all about it until I was taking photos of my canning shelf for Julie’s Simple Things and spied the label. How could I forget about such wonderful combination?
I made waffles to sample the syrup, that truth be told was supposed to be jam but I forgot the pectin. Who cares…it makes wonderful waffle/pancake topping!
Look at the berry bits and the bright color. I want more waffles just looking at this picture. So I didn’t waste all my syrup in one night, I covered the second waffle in straight up maple syrup and some lime curd.
I inhaled every bite…and dropped a bit on the couch.
Okay I think I’ve tortured you enough. Now for the recipe.
Strawberry Raspberry Lavender Syrup
- 4 pints fresh strawberries
- 4 pints fresh raspberries
- 1/4 cup dried lavender for cooking
- 3 cups sugar (I used beet of course)
- Secure lavender in cheese cloth.
- Combine strawberries, raspberries and 1/2 cup of sugar into a large bowl. Add lavender and cover with the mixture. Allow this to refrigerate for at least 2 hours, overnight is better.
- After refrigeration, remove lavender sachet and add fruit mixture to a large pot. I don’t recommend reusing this lavender sachet but the leftover lavender makes my sock drawer smell wonderful.
- Slowly bring the fruit mixture boil over medium heat. Then slowly add remainder of sugar, stirring and mashing.
- Straining to remove seeds is an option. I like the crunch so I left them in. If you want it is best to use cheese cloth in a strainer over a bowl.
- At this point you can add pectin to make it into jam. Or enjoy the wonderful syrup by canning or freezing. **Note if you strained the syrup you need to reheat it before canning.**
What happy accidents have you had in the kitchen?