How do I make lavender simple syrup for drinks?

Making lavender simple syrup is incredibly easy and is the foundation for most lavender-infused drinks. The process is similar to making any basic simple syrup, with the added step of steeping the culinary lavender to infuse its beautiful aroma and flavor.

Here's a straightforward recipe for lavender simple syrup:

Classic Lavender Simple Syrup for Drinks

Yields: Approximately 1 cup (240ml) Prep time: 2 minutes Cook time: 5-10 minutes Steep time: 15-30 minutes Total time: About 30-45 minutes (including cooling)

Ingredients:

• 1 cup (200g) granulated sugar

• 1 cup (240ml) water

• 1 to 1.5 tablespoons culinary-grade dried lavender buds (start with 1 tablespoon for a subtle flavor, increase to 1.5 if you prefer it stronger)

Equipment:

• Small saucepan

• Whisk

• Fine-mesh sieve

• Clean glass jar or bottle for storage

Instructions:

1. Combine Ingredients: In a small saucepan, combine the granulated sugar, water, and culinary-grade dried lavender buds.

2. Heat and Dissolve Sugar: Place the saucepan over medium heat. Whisk or stir constantly until the sugar is completely dissolved. Bring the mixture to a gentle simmer, but avoid a rapid boil. Simmer gently for about 5-7 minutes.

3. Steep the Lavender: Remove the saucepan from the heat. Cover the saucepan with a lid and let the lavender steep in the hot syrup for 15-30 minutes. The longer you let it steep, the stronger the lavender flavor will be. Taste a tiny bit after 15 minutes to see if the flavor is to your liking. You're aiming for a pleasant floral note, not an overwhelming or "soapy" one.

4. Strain the Syrup: Once the desired flavor intensity is reached, strain the syrup through a fine-mesh sieve into a clean glass jar or bottle. Discard the lavender buds. If you want an exceptionally clear syrup, you can strain it again through a cheesecloth-lined sieve.

5. Cool and Store: Allow the lavender simple syrup to cool completely to room temperature before covering and storing it. This can take about 20-30 minutes. Once cooled, seal the jar or bottle and store it in the refrigerator.

Tips for Success:

• Culinary Lavender is Essential: Always use Lavandula angustifolia (English lavender) that is specifically labeled as culinary grade. Other varieties can have higher camphor content, which can lead to a bitter or medicinal taste.

• Start Subtle: It's easier to add more lavender flavor next time than to dilute an overly strong batch. Begin with the recommended amount and adjust to your taste.

• Color: Your syrup will likely be a pale yellowish-brown, not purple. The vibrant purple color seen in some commercial syrups is often due to added food coloring (like butterfly pea flower or a drop of red and blue food coloring). If you desire a purple hue, you can add a tiny drop of food coloring after the syrup has been strained and cooled.

• Storage: Properly stored in an airtight container in the refrigerator, lavender simple syrup will last for about 2-3 weeks. If you see any signs of cloudiness or mold, discard it.

• Uses: Lavender simple syrup is fantastic in:

  • Lemonades and limeades

  • Iced teas (especially green or black tea)

  • Cocktails (e.g., gin fizzes, margaritas, Old Fashioneds)

  • Coffee drinks and lattes

  • Sparkling water with a slice of lemon or berries

Enjoy making your own fragrant lavender simple syrup!

Lavender Farm in Door County Wisconsin. You can buy lavender products online at islandlavender.com