This needed to happen.
I am so ready for Spring and warm weather, all I can think about is palm trees, pineapples and warm breezes through lavender fields. Even though it’s only a paltry 40 degrees outside, my kitchen now smells quite tropical!
- 1/3 cup dried lavender
- 2/3 cup fresh, chopped pineapple
- 1 cup sugar
- ½ cup water
Makes ½ cup syrup.
Add everything into a saucepan and simmer slowly for about an hour and 45 minutes.
It’s ready when the liquid is thickened and reduced, and the pineapple is very soft, like a compote. It doesn’t require a lot of stirring. I checked on it several times to make sure it wasn’t boiling too high or burning.
Strain out the liquid. I pressed the fruit into the sieve with the back of my wooden spoon to push out all of the syrup.
Let it cool completely and pour it into a jar.
Store in the refrigerator for four to five days.
I started with a small batch, as this is the first time I’ve made any sort of syrup, and I wasn’t sure how the pineapple-lavender combination would turn out. But it’s such fantastic stuff, I will be making a double recipe the next time.
The syrup tastes like summer, and is the color and thickness of honey. It would be great to sweeten tea, drizzle over ice cream, add to a cocktail or use in marinades and baked desserts.
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Editorial Assistant: Karissa Kneeland / Editor: Editor: Renée Picard
Photos: Amy Cheever