Vanilla beans are delightful stored in sugar until they’re needed, which infuses the sugar with a wonderful rich flavour. I’ve done this before and mean to again. Recently I came across a lovely variation on infused sugar, for summer.
The lavender in my mother‘s garden is on the verge of blossoming, perfect.
I’ll leave the flowers in and use sugar when I need a little, or to make lavender biscuits or lavender chocolate cake. Birch sugar or honey can be infused, too. Simple pleasures.