Pietrabruna lavender syrup: the taste of summer in the Ligurian hinterland
Summer in the inland areas of western Liguria is recognised by the intense scents rising from the valleys, where the summer sun dries the earth and concentrates the essential oils of wild and cultivated plants. Among these, lavender holds a prominent place, linked to a rural tradition that has one of its historical centres in the hilltop village of Pietrabruna. Making lavender syrup during the flowering months means bottling the characteristic aroma of this region, to be used in refreshing drinks and culinary preparations throughout the year.
The tradition of lavender in Pietrabruna
In western Liguria, the cultivation and harvesting of lavender have for decades represented a fundamental economic resource for the hilltop communities. In Pietrabruna, a municipality situated in the nearby San Lorenzo valley, the manual harvesting of wild lavender (historically known as ‘Coldinava’ lavender, a variety of Lavandula angustifolia) kept entire families busy between late June and July.
Whilst the flowers, harvested in large quantities, were sent to local distilleries for the extraction of essential oil used in perfumery, at home the practice of using the fresh flowers for culinary purposes developed. Lavender syrup originated precisely as a method of home preservation, designed to create a sweet and aromatic base to be diluted in fresh water during the gruelling days of work in the fields or during the olive harvest in the following months.
Choosing the raw material: true lavender versus lavandin
For the syrup to turn out well, selecting the flowers is the most important step. Not all lavender plants are suitable for culinary use:
- True lavender (Lavandula angustifolia): This is the variety to use. It has short, compact spikes and a sweet, herbaceous scent with no harsh notes. It has a low camphor content, which makes it delicate and pleasant on the palate.
- Lavandin (Lavandula x intermedia): Very common in ornamental gardens and industrial cultivation due to its high yield. It has long, forked spikes but contains a high percentage of camphor. When used in cooking, it imparts a pungent flavour to dishes, similar to that of soap or medicines.
The flowers must be strictly edible, untreated with synthetic chemicals and preferably picked in the morning, after the dew has dried but before the day’s heat causes the plant to overheat, dispersing some of the essential oils.
The traditional recipe for lavender syrup
Making the syrup at home requires precision, especially regarding infusion times, to prevent the extract from developing a bitter taste.
Ingredients
- 500 ml of still water
- 500 g caster sugar
- 3–4 tablespoons of fresh true lavender flowers (stripped from the spikes)
- The strained juice of one fresh lemon
Method
In a small stainless steel saucepan, combine the water and caster sugar. Bring to the boil over a moderate heat, stirring occasionally until the sugar has completely dissolved, resulting in a clear syrup. Once it has come to the boil, turn off the heat.
Immediately add the fresh, stripped lavender flowers to the hot syrup. Cover the saucepan immediately with a lid to prevent the volatile essential oils from evaporating. Leave to infuse at room temperature for between 12 and 24 hours.
During the infusion, you will notice that the liquid takes on a greyish or light brown colour. This is entirely natural. Once the infusion time is up, strain the syrup using a fine-mesh sieve or, preferably, a clean cotton tea towel that has not been washed with scented detergents, squeezing the flowers well to extract all the liquid.
Add the lemon juice to the strained syrup. Thanks to the lemon’s acidity, a natural chemical reaction will occur that alters the liquid’s pH, causing it to change colour instantly: the syrup will turn from a dull grey to a purplish-pink hue. Pour the resulting syrup into sterilised glass bottles, seal tightly and store in the fridge.
Uses for the syrup in the kitchen during the summer season
Pietrabruna lavender syrup lends itself to various culinary uses, perfect for beating the summer heat:
- Refreshing drinks: Diluted in cold water, still or sparkling, with the addition of ice and a slice of fresh lemon, it creates a refreshing drink free from artificial additives.
- In baking: It can be used to soak sponge cakes, to flavour summer fruit salads (it goes particularly well with peaches and apricots) or as a topping for yoghurt ice cream, panna cotta and puddings.
- Pairing with cheese: In the local culinary tradition, the syrup is served with fresh goat’s cheese produced on farms in the hinterland, its sweetness balancing the cheese’s tangy note.
Davide’s Tip: If you decide to go for a walk along the hillside paths around Pietrabruna during the summer months to see the wild lavender, you should definitely avoid the middle of the day, from 11:00 to 16:00, as the paths are almost entirely exposed to the sun and temperatures can be very high. Always carry plenty of water with you (at least one and a half litres per person) and wear hiking boots with a deep-treaded sole, as the trails in the Ligurian hinterland often feature sections of loose rock and slippery pebbles.
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