• 16 ounce Jar
• Granulated sugar
• Dried lavender blossoms*fresh flower heads

1. Layer sugar and dried lavender blossoms in jar. Cap. Put in a cool, dry place for two weeks.
2. Remove blossoms.
3. Yield: 16 ounces

Remington writes: "Sugar can be used in tea, on dainty sugar cookies, or to make ice cream or pear sorbet with a refreshingly different taste." From Barbara J. Remington's "Ways with Lavender" article in "The Herb Companion." April/May 1989, Vol. 1, No. 4. Pp. 16-17. Posted by Cathy Harned. Tried 10-30-90. Submitted By CATHY HARNED On 10-02-94