Unfathomable as it may be at first, it does seem that in lavender, a world awaits.
Here is just a taste of what to do to get started of course, but Mags has promised to send more recipes that also infuse the elegant lavender lady. It appears that a little imagination is all that is required, whatever your recipe, whatever the season!
From Mags herself:
2 c water
2 c sugar (more if extra-syrupy-ness is desired)
scant cup cherries, halved and pitted
3-4 sprigs fresh lavender or 1 tsp dried lavender flowers
Heat together over medium heat until sugar has melted and the syrup has taken on a deep cherry color. Strain, discarding both lavender and cherries. Add a tablespoon to favorite cocktails, or add balsamic vinegar and olive oil for a quick dressing or meat glaze. A tiny spash will transform meringue or whipped cream. Syrup will keep in a glass container under refrigeration for ages.