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Lavender Simple Syrup

A delicate floral syrup that transforms ordinary drinks and desserts into something special. This easy recipe takes just 15 minutes and requires only three ingredients to create a restaurant-quality ingredient that keeps for weeks in your fridge.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 24 tablespoons
Course: Sauces and Condiments
Cuisine: French-Inspired
Calories: 64
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup granulated sugar
  • 1 cup water
  • 2 tablespoons dried culinary lavender buds

Equipment

  • Small saucepan
  • Measuring cups and spoons
  • Wooden spoon or whisk
  • Fine-mesh strainer or cheesecloth
  • Glass jar with lid for storage
  • Funnel (optional)

Method
 

  1. Gather your sugar, water, and dried lavender buds and place them within arm's reach of your stove.
  2. Pour 1 cup of water and 1 cup of granulated sugar into your small saucepan. Stir briefly to combine.
  3. Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally, until the sugar has completely dissolved, about 5 minutes.
  4. Once the mixture reaches a boil and the sugar has completely dissolved, remove the saucepan from heat and stir in 2 tablespoons of dried culinary lavender buds.
  5. Allow the syrup to sit undisturbed for 10 to 15 minutes, letting the lavender buds release their flavor and color into the liquid.
  6. After the steeping time, carefully taste a small spoonful. If you prefer a stronger lavender flavor, let it steep for another 5 minutes, but be cautious not to over-steep or the flavor can become soapy.
  7. Pour the syrup through a fine-mesh strainer set over a bowl, pressing gently on the lavender buds to extract all the liquid.
  8. Let the strained syrup cool to room temperature before transferring it to a clean glass jar with a tight-fitting lid.
  9. Once cooled, cap your jar and label it with the date and contents. Refrigerate immediately, where the syrup will keep for up to 3 weeks.

Notes

Use culinary-grade dried lavender, not ornamental varieties. Don't steep longer than 15 minutes to avoid a soapy flavor. The syrup can be frozen in ice cube trays for up to 3 months. Store in the refrigerator for up to 3 weeks. Perfect for cocktails, lemonades, iced tea, desserts, and drizzling over ice cream or cakes.