Step 1. Layer 1/2 C lavender flower heads on a glass dish holding 1 C. white sugar. Step 2. Add another 1.5 C sugar to dish, cover with a cloth kitchen towel, and let sit for two weeks with occasional stirring to let moisture evaporate. Step 3. Sift sugar to remove flower heads and store sugar in a tightly sealed glass jar.

After addition of sugar to flower heads.

I really have come to love lavender sugar. It has such a lovely floral/musky scent and flavor. I use it on fresh fruit and cereal mostly, but I plan to make some lavender sugar cookies with this batch, and maybe a lavender cake with the next batch.

Harvest a big handful of English or French lavender flower heads (about 1/2 C) by snipping the flower stem at the base of the head. I washed them the first time I made the sugar, but decided that it was an unnecessary step and just added more moisture that had to evaporate away.

Put 1 C white sugar in a 2 qt Pryex  baking pan. Lay the flower heads onto the sugar. Cover flowers with 1.5 C white sugar. Cover dish with a clean dish towel and let the moisture evaporate for two weeks, stirring occasionally. Pour sugar through a strainer to remove flower heads. A few flowers will sift through, but that’s fine. Store sugar in a sealed glass container.

You can adjust the amount of flowers up or down, depending on your tastes. I love the smell of lavender, so I like the taste of lavender sugar. I was expecting a subtle flavor when I first made it, but the flavor is really quite pronounced. And delicious! Use it in your favorite sugar cookie or white cake recipe.