Lavender Simple Syrup is fantastic in a cocktail, lemonade, painted on a cake or in sorbet. You can use the base recipe and add whatever herbs you have growing on your window sill or in your herb garden. My favourites are: lemon verbena, wild mint, lemon thyme, orange thyme, anise hyssop, rosemary, basil and of course lavender!
If you haven’t used lavender before, you may be a little nervous as to what flavour it pairs well with. Surprisingly, lavender’s floral, fragrant flavor works well with both sweet and savory ingredients. I’ve tried strawberries, blueberries, lemon, orange, honey, rosemary, oregano, thyme, black pepper, and chocolate and loved them all!
Have fun inventing cocktails with your Lavender Simple Syrup but remember it’s best used in cocktails with light flavors so that it won’t get lost due to its delicate quality.
LAVENDER SIMPLE SYRUP
- 1 cup water
- 1 cup sugar
- 1 tablespoon lavender blossoms or a lavender bouquet tied with kitchen twine. Just eyeball your bouquet so that you have roughly one tablespoon of blossoms; a little more isn’t going to hurt anything.
- Combine water and sugar in a small saucepan.
- Bring to a boil, stirring until sugar dissolves.
- Turn heat off, add lavender and allow to steep for 20 minutes.
- Pour the syrup into a clean, sterilized bottle or jar, allow the lavender simple syrup to come to room temperature then refrigerate. If you’ve used lavender blossoms, you’ll need to pour the syrup through a fine mesh. If you used a bouquet, simply remove it.
THE LOVE: The more lavender blossoms you use, the stronger the flavour.
Thanks for reading and stay safe! XO
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