Lavender Simple Syrup
After picking up a small bundle of fresh lavender at the market over the weekend, I was excited to use one of my favorite aromas to cook with this week. I’ve seen a lot of herb-infused cocktail recipes (rosemary is one of my faves), but lemonade was really on my mind. I decided a simple syrup would be a good place to start—it’s simple to make and versatile to use. I have to say the unintended aromatherapy that I got in my kitchen while cooking was my favorite part!
Lavender Simple Syrup
2 cups sugar
1 cup water
4 tablespoons lavender buds (I used fresh, but you can also use dried)
Bring sugar, water and lavender to a boil in a small saucepan. Simmer just a few minutes, until sugar dissolves. Remove from heat and let steep 30 minutes. Strain lavender buds out and transfer syrup to a glass bottle with a lid. Refrigerate for up to a month.
*Some simple syrup recipes call for a 1:1 ratio of sugar and water. I’d recommend 2:1 to make a thicker, sweeter syrup. Also, the lavender flavor is very mild—you can always add more if you want stronger floral notes.
And here are some ideas for using your lavender syrup:
Substitute for sugar when making lemonade
Use for lavender cocktails
Drizzle over Greek yogurt and berries
Drizzle over vanilla ice cream
Use instead of maple syrup on pancakes
Mix into hot tea instead of honey