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!
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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!
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 Syrup
Course: Syrup1
cup5
minutes10
minutes1-6
hoursHomemade 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!
Ingredients
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)
Directions
- 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.
What a pretty syrup, Ben! We’ve been making concentrated simple syrup all summer to keep our hummingbird feeders fresh – now I’m wondering what the hummingbirds would think about it if I added some lavender! What do you think?
David @ Spiced recently posted…Peach Streusel Muffins
I think they would absolutely approve.
Thanks David!
Ben | Havocinthekitchen recently posted…Lavender Goat Cheese Spread
My friendship garden (a sunny garden on the side/front of our house, named so because most of the plants have been generously gifted from friends) has an enormous amount of lavender, we cut it back every year but every year it gets bigger and bigger. I hadnāt thought about using it for cooking and in reading up about culinary lavender seems to have less oil in it making it less pungent than decorative lavender. All types of lavender are supposed to be edible so I may give this a try. Lemonade infused with lavender sounds like an incredible summer beverageš
That’s correct. I think most of lavender types are appropriate for cooking. Some types (like Spanish lavender) are decorative and using it in cooking would make your dishes taste like soap :)
Ben | Havocinthekitchen recently posted…Lavender Goat Cheese Spread
I was wondering how you got that colour.
Haha, just a little of magic :)
Ben | Havocinthekitchen recently posted…Lavender Goat Cheese Spread
Just gorgeous! And what a clever idea of using blueberries for the colour. Can’t wait to see what recipes you are gonna come up with this infused syrup!
angiesrecipes recently posted…Gluten Free Carrot Fritters with Sunflower Seed Mayonnaise
Thank you Angie!
Ben | Havocinthekitchen recently posted…Lavender Goat Cheese Spread