Lavender has been part of English cooking since Elizabethan times, and it still belongs in a shortbread, a buttercream or a jug of lemonade. Our Lavender Spice Drops bring that floral note with no buds to pick out of a sponge: one drop does the work of half a teaspoon of dried lavender.

Lavender oil makes up a fifth of each bottle, and a plant-derived base makes up the rest. Thanks to that base, a few drops flavour a syrup, a sponge mix or a warm chocolate sauce evenly, whatever their balance of water and fat.

Baking and Mixing with Lavender 

These drops are highly concentrated, so measure with care: one drop for every half teaspoon of dried lavender in a recipe, then taste before adding another. Lavender tastes freshest added late, so beat the drops into buttercream or icing at the very end, or stir them into a chocolate sauce just before spooning it over vanilla ice cream. For drinks, start with the drops in the glass. Two drops, then cloudy lemonade, ice and a slice of lemon make a quick lavender lemonade. For a drizzle cake, pair a drop of lavender with our Lemon Spice Drops in the syrup. Lavender goes with meat as well as sweet things. Give the bottle a shake first and keep it closed, somewhere cool and dry.

What to Make with Lavender 

Lavender goes well with lemon, honey, vanilla, blueberry and white chocolate.

• Lavender shortbread
• Lavender buttercream cupcakes
• Lavender lemonade
• Lavender and chocolate sauce over vanilla ice cream
• White chocolate and lavender ganache
• Lemon and lavender drizzle cake