LAVENDER SYRUP

Lavender is generally thought of in a floral rather than a culinary sense, but it has a long history of being used to make hot, tealike infusions and to flavor such sweets and baked goods as ice creams, custards, breads, and cookies. This syrup is delicately scented, sweet, and light, with only the faintest taste of the flower's heavenly perfume. It gives exotic flair to fruit salads, and a drop or two in a glass of champagne makes an elegant aperitif.

4 cups water
2 cups granulated sugar
1/2 cup pesticide-free fresh lavender flowers, or 2 tablespoons dried lavender flowers

Combine the water and sugar in a stainless-steel or other nonreactive saucepan and bring to a boil over high heat, stirring. Reduce the heat to medium and simmer, continuing to stir, until the sugar dissolves and a thin syrup forms, about 10 minutes. Remove from the heat, add the lavender blossoms, cover, and let stand overnight in a cool place.