Yield: 1 Servings
2 -(up to) 3 Spikes fresh; but slightly -dry lavender 4 c Sugar From: "<Judy Garrison>" <bluj@JUNO.COM> Date: Wed, 7 Aug 1996 17:35:59 PST Cook's notes: Lavender Sugar imparts a lovely fragrance to cookies, cakes and custard sauces. Procedure: Place lavender spikes in a 1-quart jar. Fill jar with sugar. Cover and leave for several weeks for the scent to be absorbed into the sugar. The flavor will be pleasantly subtle. Yield: Makes 4 cups. EAT-L Digest 6 August 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.