Homemade Lavender Simple Syrup is so easy to make, and you will need only three ingredients. The ways of using this lavender infused syrup are endless!Jump to Recipe
Hello everyone – happy Monday! I am not being sarcastic as it’s indeed happy (Although generally I don’t have issues with Mondays!) Why? It’s a holiday here in Nova Scotia. But it’s not a statutory holiday, so Andrew is enjoying it in the office haha.
Anyway, it’s August (How come?!), and I am opening the lavender season on HavocInTheKitchen. This season I’ve been really focused on botanical flavours. First, that was the lilac recipes. Then rose-infused. Now it’s time for lavender!
If you know me for a while, I’ve always loved lavender. But for the last two years or so, I haven’t been sharing them as often as before. My friends, it’s going to change this summer! You will see many lavender-infused ideas from cakes and ice cream to fancy cocktails and even salads. Please stay tuned for some inspiration.
But first thing first. Let’s make this Lavender Simple Syrup as it’s going to be the part of many those recipes. Basically, it’s a regular (simple) syrup infused with lavender. The ratio is simple: 1 cup of water to 1 cup of sugar to 1 (to 1 and 1/2) tablespoons dried culinary lavender buds. This recipe calls for dried lavender, but of course you you can use blooming heads. Just keep in mind that fresh lavender is less potent, so you might need to use more.
It’s so easy to double or even triple the batch.
How to Keep Lavender Simple Syrup?
Keep it refrigerated for up to few weeks in an airtight container. To make it keep longer, you have to use sterilized jars.
How to Use Lavender Simple Syrup?
So many ways!
Think of fancy cocktails, refreshing lemonades and iced tea, or over your ice cream. Enjoy with pancakes, crepes, and French toasts. Besides, it would be great as a part of desserts, soak cake, topping for your oatmeal, and a dressing for your fruit salads.
What Is The Colour of This Syrup?
The colour of the syrup in these photos is deceiving! First and foremost, the natural colour is pale / grayish (Some deep blue and purple buds could result in light purple hues). Adding a bit of lemon juice will invigorate the colour, and you can get some pretty pink hues. Another way is adding 1 to 3 of blueberries for pink-purple colour. For this recipe, I used blueberries. Secondly, it’s the light game, too.
Try Other Infused Syrups
I hope you like this Lavender Simple Syrup, and you will make it soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Cheers for now!
Lavender Simple SyrupCourse: Syrup
Homemade Lavender Simple Syrup is so easy to make, and you will need only three ingredients. The ways of using this lavender infused syrup are endless!
1 cup water
1 cup granulated sugar
1 to 1 and 1/2 tablespoon dried culinary lavender buds
1 to 3 fresh or frozen blueberries (Optional, for colour)
few drops of lemon juice (Optional, for colour)
- Combine together the sugar and water in a medium saucepan over medium heat. Bring to a boil, stirring, then adjust the heat so the mixture boils gently. Cook, stirring occasionally, 5 minutes.
- Stir in the lavender buds and if using, blueberries or lemon juice. Cook for 1 minute then remove from the heat and let stand, covered, to infuse, for at least 1 hour up to 6 hours, tasting occasionally until the desired lavender flavour has been developed.
- Strain the syrup through a fine mesh sieve and transfer to a jar or container. If you plan on using it more than 2-3 weeks, use sterilized bottles. Let cool then refrigerate.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.