Monin Lavender Syrup
Monin Lavender Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl Glass Bottle, and a 1l Plastic bottle variation which is ideal for bars, cafes and coffee shops, but can also be used at home.
Lavender isnt just a soothing scent found in fragrances. This plant also delivers when it comes to flavour. Along with an undertone of sweetness, lavender packs in a floral herbal essence which gives it a distinct and delicious taste. These aspects also make the herb a versatile vehicle for reaching culinary utopia, as it can be utilised in both sweet and savoury dishes. It is also a natural flavour for drinks, and this is where Monin Lavender Syrup shines brightest. From boozy cocktails to refreshing smoothies, this syrup provides the perfect floral finish to beverages.
Believed to originate from the Middle East, Mediterranean and India, lavender has reportedly been around some 2,500 years. Due to its floral, sweet and crisp nature, lavender has been used in multiple ways throughout its storied history. Its name is derived from the Latin word lavare, which means to wash a clear clue as to how the plant was used by the ancient Romans. They would scent everything their beds, baths, clothes and hair with lavender due to its pleasing scent.
The Romans were also aware of lavenders perceived health benefits. Its fragrance wasnt the only reason it was used during bathing rituals, for example. Lavender was also placed in baths for its relaxation and antiseptic qualities. The plant would also be digested to help alleviate headaches, sore throats and indigestion. Going forward to 16th century England, lavender, as described by herbalist John Parkinson, was a great solution for paines of the head and brain. In addition, Frances Charles VI was adamant the key to a good nights sleep related to having lavender within his pillow. Considering this is a practice still employed today, its fair to say he had a point.
With regards to lavenders culinary influence, the expression slow burner should come to mind. It is understood Queen Elizabeth enjoyed a lavender jam, and the plant was also used in tea drinks for both taste and medicinal benefits. While this began around the 17th century, it took until the 1970s for lavender to become a known ingredient in recipes. This happened when a blend known as herbes de Provence, which contained lavender, was crafted by spice wholesalers. Since then, lavender can be found in meals and beverages across the world.
Strawberries and Lavender Cream Cupcakes
Fluffy, fruity and fragrant these strawberry and lavender cream cupcakes are the perfect after-dinner treat for those seeking a light, sweet bite. Yet their taste isnt the only draw. The simplicity of the recipe means any aspiring baker can whip up a batch of these delicious cupcakes with ease.
What you will need:
Self-rising flour (200g)
Golden caster sugar (200g)
Unsalted butter (200g)
Strawberry jam (4 tbsp)
Fresh cream (240ml)
Whipped cream dispenser
Monin Lavender Syrup (60ml)
Fresh strawberries for decoration
- First of all, bring the butter out of the fridge so it can soften. Preheat the oven to gas mark 6/200C. Grab two 12-hole muffin trays and line these with paper cases.
- In a large bowl, place the caster sugar and butter. Use an electric whisk to mix both ingredients together. Keep in mind that, to get a desired fluffy and light mixture, this process can take more than five minutes, so patience is needed!
- Beat in the four eggs to the mixture, doing so one at a time. Keep doing this until everything has combined well. Note: If the mixture takes on a curdling-like appearance, use a spoonful of flour to get everything back on track. Now fold in all the flour until it produces a smooth, soft cake mixture.
- Spoon the cake mixture into each of the paper cases, leaving them half full. Add a blob of strawberry jam in the centre, and then cover this with the rest of the mixture. Place the muffin trays in the oven for approximately 12-15 minutes, or until the cupcakes start displaying a golden-brown colour. Once ready, remove from the oven, place the cakes on a wire rack, and let them cool.
- To prepare the cream, you will need the assistance of a whipped cream dispenser. Pour the fresh cream and Monin Lavender Syrup into the cream dispenser, and ensure the lid is secured tight. Screw on a whipped cream charger, and shake the dispenser for a few seconds, which will bind the ingredients and produce a fluffy whipped cream.
- Squirt the lavender whipped cream on top of the cupcakes. For that extra touch of fruity goodness, cut a strawberry in half, and place a piece on each cupcake.