I knew, briefly, someone that liked lavender flavored things. It got me messing around with lavender, and I mostly wasn’t happy with the things I tried, but this worked out really well. You can crumble these up, but you can also use them whole - they are kind of like lavender flavored rice krispies. The candying process makes the blossoms a ton more palatable.

Candied Lavender:

Equipment:

A seive

A blender

A Colander that will retain the lavender but allow egg whites to drain

A salad spinner

Prep:

Egg solution: add some water to some egg whites to mix a loose egg white solution. Completely break up the egg whites (e.g. mix it well with a whisk but don’t make a foam). Add some sugar, about 10 g per egg white and mix in.

Sugar: blend some regular granulated sugar in a blender to make a very fine sugar powder.

Recipe:

Soak the blossoms in the sweetened egg whites for a few minutes. Drain in the colander. Sandwich the lavender between some paper towels and spin in a salad spinner at a relatively high speed for a few seconds to remove the rest of the egg whites. You could probably gently press the paper towels with your hands, but the salad spinner works really well to remove the remaining excess egg white. Toss the blossoms in the fine sugar powder to evenly coat, then remove excess sugar by gently shaking the sugar coated blossoms in the sieve. Dry for a few hours on a nonstick surface (I used some parchment paper).