June is the season for fields of lavender. Brew batches of lavender sparkling fizz as a mixer for your summer tea cocktails
50 heads of fresh English Lavender flowers, cleaned, make sure the lavender has not been sprayed with insecticides and pesticides
300g caster sugar
100g sultanas, chopped
2 liters of freshly drawn filtered water, boiled and cooled
2 tablespoons of white wine vinegar
1 lemon, juice of
In a large plastic bowl, place the lavender flowers, sugar and sultanas, pour in the cooled water, vinegar and lemon juice and stir until the sugar is dissolved.
Cover with cling film and leave in a cool dark place for up to 5-7 days. When you see a slight froth, its ready
Strain and store in sterilised glass bottles in a cool dark place for a further 5-7 days.
Store in the refrigerator.
Hold on to this sparkling mixer for some faboulous tea cocktails for summer.