This method of extracting flavour can be applied to all fresh (edible!) flowers. With strong-flavoured flowers such as lavender, use half the amount. Based on a recipe by Danielle Prohom Olson.
This method of extracting flavour can be applied to all fresh (edible!) flowers. With strong-flavoured flowers such as lavender, use half the amount. Based on a recipe by Danielle Prohom Olson.