Christie C. “When hope is fleeting, stop for a moment and visualize, in a sky of silver, the crescent of a lavender moon. Imagine it ― delicate, slim, precise, like a paper-thin slice from a cabochon jewel. It may not be very useful, but it is beautiful. And sometimes it is enough.” ― Vera Nazarian, The Perpetual Calendar of Inspiration
Inspiration for Lavender Syrup
I actually adore lavender. I enjoy its delicate flavor with a bit of bite, and I embrace the aroma like a cat swooning over catnip. This summer, I have a small pot in which my lavender bush shares a space with thyme and tarragon. I call it The French Pot. And, every week I have a fresh supply of lavender buds that I pick for use in tea. This time, I decided to try it in a lavender syrup.
I was inspired to create lavender syrup because there’s café I live near that uses it in a matcha lavender latte (I was addicted to it). Lately, I’ve been going there every Friday for a batch of pastries, but this summer I’m taking a step back to save some money and trim down. Since I’m currently building a home café to help me save on outside beverages, I wanted to have lavender syrup available so that I can use it in my customized teas.
Why You’ll Love This Lavender Syrup Recipe
- Easy to make
- Deliciously sweet
- Fresh but not overpowering lavender flavor
- Vegan and vegetarian friendly
- Versatile for desserts and beverages
Cooking Method
This recipe is similar to my standard Simple Syrup recipe in which a 1:1 ratio of sugar and water are used to get a low viscous syrup. However, the ratios can be adjusted if you prefer something richer.
Simple syrup can be made in several different ratios. The consistency and sweetness will vary on the ratio of sugar to water. Below are some of the most common variations:
1:1 Ratio (Standard Simple Syrup)
- 1 part sugar to 1 part water (i.e.,1 cup sugar + 1 cup water)
- Most commonly used in cocktails, coffee, tea, and general sweetening.
2:1 Ratio (Rich Simple Syrup)
- 2 parts sugar to 1 part water (i.e., 2 cups sugar + 1 cup water)
- Thicker and sweeter, used for longer shelf life and stronger flavor in cocktails, baking, and some medicinal syrups.
1:2 Ratio (Light Simple Syrup)
- 1 part sugar to 2 parts water (i.e., 1 cup sugar + 2 cups water)
- Less sweet, often used in lightly sweetened beverages, fruit preservation, or delicate desserts.
Common Uses for Lavender Syrup
Lavender syrup can be used in cocktails such as as mojitos, whiskey sours, and margaritas, a sweetener for tea, a sweetener for sodas and spritzers, and as a sweetener for lemonade and juices.
In cooking and baking, it helps to moisten cakes, serves as a base for a glaze or sauce, can be used to make infusions, and can serve as a poaching liquid for fruits. Try it as a topping for pancakes or waffles, an additive in ferments, preserves, and brews, and as a carrier for home remedies.
Lavender syrup goes extraordinarily well with lemonade. I particularly like to add it to homemade milks such as my Blueberry Lavender Almond Milk and Coconut Cooler. For baking, it can be used as a delicate flavoring when brushed on top of Sugar Cookies.
Lavender Syrup Pairs Well With…
A delicious side….
A delicious beverage….
A delicious read….
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Special Tools and Equipment
- small sauce pan
- silicone or wooden spatula
Lavender Syrup
Ingredients
- 1/2 cup (100ml) water
- 1/2 cup (100g) cane sugar
- 6 sprigs lavender flowers, or 2 tsp dried lavender flowers
Instructions
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Pour the sugar and water into a sauce pan and stir.
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Bring the sugar and water to a simmer and cook until the sugar dissolves. This should take no more than 5 minutes.
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Stir gently until the syrup is smooth.
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Stir the lavender into the syrup.
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Allow the syrup to cool completely before using. Store it inside a clean airtight container (preferably glass) for up to a week room temperature, or up to a month in the refrigerator.
