Lavender Syrup
A lavender syrup recipe made with dried culinary lavender steeped off the heat for exactly 15 minutes. Gently floral, never soapy, and ready in 25 minutes.
Servings 12 servings
Calories 65kcal
Cost $1
Equipment
- 1 Small saucepan
- 1 Fine mesh strainer
- 1 Glass bottle or jar with lid
Ingredients
For the Syrup
- 1 cup granulated sugar 200 g
- 1 cup water 240 ml
- 1 tbsp dried culinary lavender buds or 2 tbsp fresh buds, lightly bruised
- 1 tsp fresh lemon juice optional
Instructions
Make the Syrup
- Combine the sugar and water in a small saucepan over low heat and stir until the sugar dissolves, about 3 minutes.
- Take the pan off the burner so the liquid stops bubbling.
- Stir in the dried lavender buds until they are all submerged.
Steep and Strain
- Cover the pan and steep for 15 minutes, tasting at 10 minutes.
- Pour through a fine mesh strainer into a clean bowl and discard the buds.
- Stir in the lemon juice, if using, for a brighter flavor.
- Let the syrup cool to room temperature.
- Pour into a clean bottle, seal and refrigerate for up to 3 weeks.
Notes
Use culinary-grade lavender only. Never boil the buds, which makes the syrup bitter and soapy. Strain at 15 minutes. Discard if cloudy or off-smelling.
Nutrition
Serving: 30ml | Calories: 65kcal | Carbohydrates: 16.7g | Sodium: 1mg | Potassium: 5mg | Sugar: 16.6g | Calcium: 1mg | Iron: 0.1mg
