Lavender Syrup
A simple homemade lavender syrup made with culinary lavender, sugar, and water. Perfect for lattes, matcha, tea, lemonade, cocktails, and desserts.
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 2 tbsp dried culinary lavender buds
Instructions
- Add water, sugar, and lavender buds to a small saucepan.
- Place over medium heat and stir until the sugar completely dissolves.
- Bring to a gentle simmer.
- Reduce heat and simmer for 5 minutes.
- Remove from heat.
- Allow the lavender to steep in the syrup for 20 to 30 minutes.
- Strain through a fine mesh sieve.
- Optional: Add a few drops of food coloring to get that purple color.
- Let the syrup cool completely.
- Transfer to a clean jar or bottle.
- Refrigerate until ready to use.
Notes
- Use culinary-grade lavender for the best flavor.
- Steep for less time if you prefer a lighter floral taste.
- Store in the refrigerator for up to 3 weeks.
- Freeze extra syrup in ice cube trays for longer storage.
- Add vanilla extract after cooking for a vanilla lavender variation.
- Great in coffee, matcha, lemonade, tea, and sparkling water.
- Approximately 50 calories per tablespoon