This easy Lavender Syrup recipe is the perfect way to add a light floral note to drinks and desserts. It's simple to make and a great gift. Makes 1 cup.
Kate Hackworthy | Veggie Desserts
Fine Mesh Strainer
granulated white sugar
edible lavender buds
Optional: natural purple food colouring
Stir the sugar, water and lavender in a pot, bring to the boil, then reduce the heat to a simmer for 10 minutes.
Remove from the heat, place a fine mesh strainer over a bowl and strain out and discard the lavender. Take care, sugar syrup is hot!
Allow to cool. Stir in the vanilla and, if desired, stir in a few drops of purple food colouring (naturally, lavender syrup is a pale beige color).
Pour into a jar or bottle and keep in the fridge for up to 4 weeks.
When choosing your lavender, it's important to make sure it is edible grade. Some lavender can be sprayed with pesticides and chemicals which can leach into the syrup if not sourced properly.
Fresh or dried lavender can be used to make this syrup recipe.
When pouring your cooled syrup into a container, it's best to make sure the vessel is fully sanitized to prevent any bacteria contamination.
Boiling sugar with water makes a VERY hot liquid that could cause some serious burns. This is why it's very important to make sure your syrup is cooled before transferring it into containers.
If your lavender breaks apart while boiling, you may need to strain twice to remove the lavender solids.
Lavender Syrup https://veggiedesserts.com/lavender-syrup/ (C) Kate Hackworthy