lavender |

Lavender Syrup – recipe | Champagne Twist


I’m still experimenting with lavender recipes. Being such a versatile herb, it lends itself to so many culinary uses.  Lavender syrup can be used as a base for a number of drinks including cocktails. It can also flavour baked treats.  This is a useful ingredient standby make and like lavender sugar, can be gifted.

lavender cookie 2

Lavender Syrup – recipe


  • 250g water
  • 250g caster sugar
  • handful of lavender flowers, including stems


  1. Place the sugar and water in a medium sized saucepan. Place on the hob over a medium heat and simmer until the sugar has dissolved.
  2. Remove from heat and add the lavender flowers. Let the lavender steep for around 30 mins in the syrup.
  3. Strain the syrup, then decant into a sterilised glass bottle.
  4. Store in a cool, dry place – the syrup should keep for at least 4 weeks.
home made lavender syrup, recipe by
lavender syrup, recipe by

Check out my other lavender recipes below:

What are your favourite uses for lavender? Please share in the comment box.

Thanks for reading.


Lemon Lavender Cake, with Crushed Blackberries – Recipe | Champagne Twist


On Monday, I was feeling in a celebratory mood due to my website finally becoming a – yeah I know, about time too! So I baked a cake.  The lavender in my gardens is doing extraordinarily well this year, and it would be a shame just to let the flower heads just fade away.

My previous lavender creations are Lavender Sugar Cookies and the joyous Blueberry and Lavender Cheesecake.  I make large batches of lavender sugar, which I store for winter baking and as gifts for friends and family. This time I wanted to try the floral notes from this herb with a more robust berry.  I also wanted to add a citrus note, hence the Lemon Lavender Cake, with Crushed Blackberries . I added icing, because this is a celebration cake after all. Enjoy!

lemla cake

Lemon Lavender Lemon Cake, with Crushed Blackberries


  • 250g butter, margarine or substitute
  • 250g lavender sugar (click to read my recipe here)
  • 3 large eggs
  • zest of 1 whole lemon
  • splash of milk, no more than 5 tbsp
  • 300g self raising flour


For the cake:

  1. Preheat the oven to Gas mark 3.
  2. Butter and line a small, round baking tin.
  3. Cream the butter and sugar until light and fluffy.
  4. In a separate bowl, briefly beat one egg until the yolk and white are combined. Add slowly to the butter sugar mix, and beat together until the mixture egg has been fully incorporated.  Repeat for the remaining 2 eggs.
  5. Pour in a splash of milk and stir well. You only need enough to make a smooth batter that isn’t too think to stir.
  6. Add the lemon zest and then sift in 100g of the flour into the butter, sugar and egg mix. Gently fold the flour into the mix. Fold in another 100g and then the final 100g of flour, until all the flour is fully incorporated into the mix.
  7. Pour the cake batter into the prepared baking tin. Level off the top.
  8. Place the cake tin on the middle shelf of the oven, and bake for 45-55 mins.
  9. When baked, remove the cake from the oven. and allow too cool in the tin for 10 mins. After that time, remove the cake from the tin and rest on a wire rack to cool completely.

For the icing

  • 250g icing sugar
  • 2-3 tbsp fresh lemon juice
  • fresh lavender flowers for decoration (optional)
  1. Place the icing sugar into a medium sized bowl. Add the juice and stir until the icing is think, but pourable. Adjust the sugar or juice measurements accordingly if needs be.
  2. Cover the cooled cake with the icing. If using, decorate with fresh lavender stems. Remember to allow the cake to cool completely before covering with icing.

For the crushed blackberries

  • 1 punnet fresh blackberries, washed and dried
  • 2-3 tsp fresh lemon juice
  • icing sugar to taste
  1. Add the blackberries to a medium sided bowl. Cover with the lemon juice and sugar.
  2. Gently mix the ingredients together, gently crushing the berries as you go.
  3. Decant into a serving bowl and serve with the cake.
Lavender sugar recipe for baking

Lavender sugar – recipe | Champagne Twist


Now that we’re deep into summer, the lavender plants are yielding their flowers in a glorious hue of blues and purples. Try to save the essence of summer, by preserving the flower heads for use in the cold winter months to come.

Lavender sugar is surprisingly versatile but expensive to purchase. The last time I checked, Waitrose sold small jars for £5 each.  Yet it is so easy to make yourself, and if you grow lavender, it costs next to nothing. Try this simple recipe and save yourself some time and money.

ideas for using lavender flowers in food recipes
recipe for lavender flower sugar

Lavender Sugar – recipe


  • 1 tbsp Lavender flowers – dried food grade
  • 500g Golden Caster Sugar – you can use white caster sugar if you prefer

You will also need a lidded jar, large enough to contain the sugar.


  1. Add the lavender and sugar in the jar. Secure the lid and shake until well combined.
  2. Store in a cool, dark and dry place. Leave for at least a week before use.

For a gift idea, you can decorate the jar with a gift tag and ribbon.

You can use lavender sugar for many recipes, try lavender sugar cookies, blueberry and lavender cheesecake or lemon lavender cake.

Let me know if you try these recipes, and how they worked out for you.

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blueberry and lavender cheesecake recipe by

Blueberry and Lavender Cheesecake – recipe


This is an updated recipe I created a few years ago.  It has become a family favourite for special occasions, or just for an indulgent treat.

Blueberry and Lavender Cheesecake – recipe


  • 10 digestive biscuits
  • 50g melted butter, set aside to cool slightly
  • 560g cream cheese, room temperature
  • 190ml sour cream, room temperature
  • 1tsp vanilla bean paste
  • 2 tsp lavender syrup (optional)
  • 1 heaped dessertspoon plain flour
  • 150g golden caster sugar
  • 2 whole eggs
  • 1 egg yolk
  • 1/2 pot wild blueberry conserve
  • 1 tbsp lavender flowers
  • 1 punnet of fresh blueberries


  1. Preheat the oven to gas mark 4
  2. Place the biscuits in a food processor and blitz until it becomes a fine crumb.  Alternatively place the biscuits in a plastic food bag, and bash with a rolling pin.
  3. Place the crumbs into a bowl, and add in the melted butter. Stir, making sure all the crumbs have been coated in the butter.
  4. Cover the base of a 20cm spring form pan with the butter crumb mix.
  5. Bake the biscuit base in the oven for 5-10 mins. Then remove from the oven to cool.
  6. In a food mixer, add the cheese, cream, vanilla paste, lavender syrup, flour, sugar and eggs (including the extra yolk), and mix until all the ingredients have been well combined.
  7. Pour cheese mix onto the cooled biscuit base. Tap gently to ensure there are no air bubbles.
  8. Place the cake tin on the middle shelf of the oven, and bake for 35 mins, until the cake has set.
  9. Turn off the oven and leave the cake to gently cool down in the oven. This should hopefully help prevent any cracks forming.  However it does not matter if cracks do appear, as the top will be covered.
  10. When the cake has cooled, place in the fridge for at least 30 mins.
  11. For the topping, mix the lavender flowers and blueberry conserve in a saucepan and gently heat over a low flame.
  12. Remove the conserve mix and allow to cool for about 10 mins.
  13. Stir in half the fresh blueberries into the conserve mix.
  14. Take the cheesecake out of the fridge and pour the blueberry conserve mix on top.
  15. Top off the cheesecake with the remaining fresh blueberries.

To decorate, I added a fresh sprig of mint and dusted with icing sugar.  Serve with some extra sour cream or thick natural yogurt and a huge pot of tea.


Lavender Sugar Cookies – Recipe

sugar cookies

Another quick make, this time Lavender Sugar Cookies.  Just 3 ingredients are required, and a few minutes in the oven and you could have over 30 of these treats for your afternoon tea.

lavender cookie 3


  • 175g butter or butter substitute, softened
  • 100g Lavender sugar
  • 225g plain flour


  1. Cream the butter and sugar together with a wooden spoon until combined. Unlike making cakes, you shouldn’t mix until the mixture becomes lighter in colour. The crunch from the sugar is what you’re after here.
  2. Fold in the flour until fully incorporated into the butter sugar mix.
  3. With clean, dry hands, gently knead the dough for about 10 to 15 seconds.
  4. Divide into 2 equal sized portions.
  5. Take each portion and roll into 2 thin sausages. The sausages shouldn’t be more than about 5cm in diameter.
  6. Wrap the sausages individually in greaseproof paper, then place them in the fridge to rest for at least 30 mins.
  7. When ready to bake the cookies, preheat the oven to Gas Make 3.
  8. Take the dough sausages out, unwrap them and cut 1cm thick disks. You should be able to make between 30 and 36 cookies.
  9. Place the disks on a baking sheet lined with greaseproof paper, and bake in the middle of the oven for 15-20 minutes.  I managed to place 16 per baking sheet. Ensure you leave some space in-between each cookie.
  10. The cookies are ready when they are a pale golden colour. Remove from the baking sheet and allow to cool on a wire rack.  Serve immediately with a nice cup of tea.

lavender cookie