Remember that time I told you guys that I was unashamedly obsessed with sweet tea these days? Yeah, totally meant it. We’ve been drinking it more than coffee around here lately, which is saying a LOT. Because there is a LOT of coffee that courses through our systems on any given week!
I love a simple sweet tea – strong brewed, please – with just a touch of sweetness, but lately I’ve been craving more summery flavors. My smoothies all have pineapple, some kind of berry and/or mango in them. I am cooking with fruit more – if it’s frozen it’s just as delicious! – and wanting desperately for fabulous dinner salads.
A quick side story – did I ever tell you guys about the week that I did hot yoga? What am I saying, of course I did and I talked about it here…sigh. I loved that week. Hot yoga is just so awesome – if only it wasn’t so dang pricey!
Anyway. Besides the sweaty fun that happened in yoga class, one of my favorite parts was in savasana the instructor would always come by with a cool towel that had been soaking in cold water permeated with lemon and lavender essential oils. It was a slice of heaven after a good 90 minutes of hard work, and I loved breathing in the scent. It just was so clean and sweet and perfect, and is always just such a great memory!
Last week I saw this amazing coffee syrup recipe on my friend Diane‘s blog and I just thought it sounded SO fun to make my own syrup. A lemon and a swift realization that I had lavender in the spice cabinet and I was hooked. Super simple, super easy, and y’all? This stuff is so phenomenal in some strong brewed black tea.
And even better? Some sweet tea with this syrup and a bunch of flowers is surely going to be on the agenda for today and tomorrow when we’re in the process of getting snowed in 🙂 Sorry, had to pull out the crazy weather lady on you guys again!
OK. So enjoy! And happy Monday!
- 2 cups granulated white sugar
- 2 cups filtered water
- zest from 2 whole lemons
- 1/2 Tbsp dried lavender
- Combine the sugar and water in a small saucepan and bring to a simmer over medium heat, swirling the pan rather than stirring.
- Once the sugar is completely dissolved remove from the heat.
- Swirl in the lemon zest and lavender.
- Let sit until the syrup is completely cooled.
- Once the syrup is cooled, strain out the zest and lavender.