Lavender syrup and the story of the growing grass / Levendula szörp és a növekvő fű története

As a good atheist, I have been praying for cold weather and rain ever since I planted the hayseed in the little area in between the lavender bushes. And tadaaaaa... The weather is quite chilly, 13-15 C in the mornings, and around 25-27 C in the afternoons. Last week I had the feeling that our yard will look like a Sahara landscape by now ... instead, we now have little grasslings ( I have a feeling that this word does not exist at all) all over the place already:

I also had to cut the lavenders, which means I ended up with a pretty big bouquet of amazing lavender flowers. I already put some lavender into my cherry plum jellies, but I have never used the flowers by themselves, so I decided to make some fragrant, pink-purple jars of lavender syrup.

I read somewhere that the syrup loses its purpleness after heating ... and so it did. Nevertheless, I now have 15x200 ml jars of lavender-awesomeness, and I'm pretty satisfied with the result, doesn't matter if it's pink, golden or whatnot.

To make the syrup, soak 30 g lavender into 1,5 liters of water, and make sure that the little purple guys are all covered by water. Let them soak for at least 1, preferably 2 days, strain and add 1,5 teaspoon of citric acid, and 1,5 kilos of white sugar. Wait until the sugar dissolves, then bring to a boil and let it bubble-boil for 4-5 mins. Pour the syrup into sterilized jars, and if you don't have a cool preserving and sterilizing machine than I do, keep it in the fridge for up to 1 year.