I have tried growing summer roses and the hydrangeas that are emblematic of the region, to no avail. One summer, though, I discovered that lavender loved the sandy soil that is the lot of many Martha’s Vineyard gardeners. Now, I’m working on a border of lavender and mint (another plant that forgives the sandy soil). Not only do I have a flourishing border, but I also have enough lavender to make sachets, lavender bottles to tuck in drawers, and flowers to make the lavender syrup that I use to sweeten lemonade.
MAKES ABOUT 6 CUPS
Combine the water and the lavender flowers in a 3-quart saucepan and place over medium heat. Bring to a boil, lower the heat to a simmer, and simmer for 3 to 5 minutes, or until very fragrant. Remove from the heat and let steep for 5 minutes.
Strain the liquid through a fine-mesh sieve into a bowl, pressing down on the lavender buds to make sure that all of the liquid is released. Return the liquid to the saucepan, add the sugar, and place over low heat. Cook, stirring occasionally, for 5 minutes, or until the sugar has dissolved and the liquid is clear. Raise the heat to medium, bring the syrup to a boil, and remove from the heat. Let cool, then decant into sterilized bottles. (I use the stoppered bottles that French lemonade comes in, removing their labels first.)
The syrup will keep in the refrigerator for several weeks. Use it to sweeten lemonade, or use it as the base for a cooling drink, adding club soda or plain tap water.