Lavender Syrup
User Reviews
5
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Prep Time
2 mins
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Cook Time
10 mins
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Total Time
12 mins
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Servings
10
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Calories
119 kcal
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Course
Condiments
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Cuisine
American
Lavender Syrup
Description
The Lavender Syrup recipe uses a simple blend of sugar, water, edible lavender buds, and vanilla extract. The lavender infuses the syrup during a gentle simmer, allowing the floral aromatics to develop without bitterness. After straining out the lavender, the syrup can be colored lightly with natural purple food coloring for visual appeal. The result is a fragrant and sweet liquid that adds delicate floral dimensions to beverages, cocktails, or baked goods.
The syrup is prepared by boiling sugar and water to dissolve the sugar fully, then simmering it with lavender buds for 10 minutes. Straining removes the blossoms, ensuring a smooth texture. Vanilla extract rounds out the flavor with warmth and depth. This syrup is versatile for enhancing teas, lemonades, or drizzling over desserts.
It should be stored in a sanitized jar or bottle and refrigerated, where it will keep for up to four weeks. Care should be taken when handling the hot syrup due to its high temperature during cooking. Also, using food-grade lavender ensures no unwanted chemicals transfer into the syrup. Straining twice may be necessary if lavender bits break apart.
Ingredients
- 1 ½ cups sugar 300g, granulated white
- 1 cup water (235ml)
- 2 tablespoons lavender buds edible
- 1 teaspoon vanilla extract
- Purple food colouring natural, optional
Instructions
- Stir the sugar, water and lavender in a pot, bring to the boil, then reduce the heat to a simmer for 10 minutes.
- Remove from the heat, place a fine mesh strainer over a bowl and strain out and discard the lavender. Take care, sugar syrup is hot!
- Allow to cool. Stir in the vanilla and, if desired, stir in a few drops of purple food colouring (naturally, lavender syrup is a pale beige color).
- Pour into a jar or bottle and keep in the fridge for up to 4 weeks.
Notes
- Use only edible grade lavender to avoid harmful residues in the syrup.
- Both fresh and dried lavender buds are suitable for making this syrup.
- Sanitize storage containers thoroughly to keep the syrup fresh and safe.
- Be cautious when pouring syrup as it can be extremely hot immediately after cooking.
- If lavender buds disintegrate during cooking, strain the syrup a second time to remove solids.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 30g | 10% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 2mg | 0% |
| Potassium | 1mg | 0% |
| Sugar | 30g | 60% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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