Lavender Fields Forever

I think recently I discovered part of my life calling - to be a flower farmer. I'll take a cottage nestled in the Surrey hills with a little plot of lavender and a rose garden complete with English geese.  Days will be spent laying in the sun like a drowsy bee taking in the floral breeze and waking up to fresh lavender bread, cupcakes, and scented drinks. Anyone want to be my neighbour?

Lavender and Honey Cream Soda

serves 4

1/2 cup water (120 ml)

1/4 cup unrefined sugar (62 grams)

2 tablespoons of honey (lavender or wildflower are great here) (30 ml)

1 teaspoon culinary lavender buds (5 ml)

1/4 teaspoon lemon zest (1.5 ml)

1/2 cream (120 ml)

1 large bottle of soda water

20 or more ice cubes

In a small saucepan or kettle bring water to the boil. Combine it with the sugar, honey, lavender, and zest. Stir in the saucepan and dissolve the sugar. Return to the boil and simmer for one minute. Remove from heat and cool for thirty minutes in the pan. Strain and reserve for later in the refrigerator or begin blending your drink. Fill 4 medium size glasses with ice, followed by soda water topping leaving room at the top. Add 3 tablespoons of syrup to each glass following with a lick of cream (approximately 1 tablespoon). Watch the nebulous cream sink and give a gentle stir with a spoon or better yet a straw and enjoy. Soda drinks are best enjoyed much much sooner than later. Don't let them sit around - drink up!

*You can use all honey or all sugar in this recipe. It will effect the taste and colour. 

**Try without cream for a lavender soda perfect for the non dairy inclined. 

***Traditional cream sodas use Half and Half (to keep with tradition use 1/4 cup of milk 1/4 cup of cream (60 mls each). 

Mayfield Farm, Surrey, England