Lavender Syrup adds such a beautiful bouquet to anything. Lavender infusions make me giddy.
So many years ago I took a Saturday cooking class from one of the finest men in Augusta—Chef Heinz Sowinski—and his lavender-infused chilled cherry soup changed my life. I have been a big fan of all things lavender ever since.
I use lavender syrup to enhance dozens of things–Greek yogurt, water, tea, cocktails, fruit…the list goes on. Enhanced syrups add complexity and an element of surprise! (Try this Blueberry + Creme + Lavender Frose-Merlotse)
I prefer making syrup from fresh lavender. I use unopened buds that have not flowered completely that I grow on my patio. They are lovely and pesticide free. You can also use dried lavender–just make sure you ask for culinary-grade (camphor-free).
You can make any flavored simple syrup imaginable by replacing the lavender with rinds from citrus fruits; whole spices like cloves, vanilla bean, cinnamon sticks; or herbs from your garden such as basil, rosemary, thyme, or mint.
Adjust the sugar:water ratio depending on how thick you want your syrup. The recipe below is what I call cocktail-grade, similar to what the awesome mixologists at #craftand vine and #finchandfifth use.
You can also adjust your sweetener. Brown sugar, for example, yields a deeper and darker syrup. Honey gives your syrup more depth syrup than a sugar-based syrup would.
I’d love to hear what you do with your syrups! Leave a comment below and tag #nakedepicurean on Instagram so we can celebrate together.
Lavender (sugar) Syrup
- 1 cup water
- 2 cups white sugar
- 3-4 tablespoons fresh (or dried) lavender blossoms
Combine water, sugar, and lavender blossoms in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let steep, about 30 minutes. Once cool, pour through a sieve to strain. Store in the refrigerator in a clean glass vessel.
- 1 cup water
- 4 tablespoons fresh (or dried) lavender blossoms
- ½ cup white sugar
- 1 cup honey
Bring water and lavender to a boil. Add sugar and honey, stirring until they dissolve. Reduce heat; simmer for 15 minutes. Remove from heat to cool. Once cooled, run syrup through a sieve to strain. Store in the refrigerator in a clean glass vessel.
Optional no-cook method: Infusing your syrups using a no-cook method retains the nutrients of the herbs and honey. Let ingredients steep 24 hours until honey or sugar is dissolved.
Lavender syrup will last 2-3 weeks in the refrigerator or a month or so in the freezer. It makes great ice cubes!