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jar of lavender simple syrup WPRM

Lavender Simple Syrup

Lavender simple syrup is a sweet combination of sugar (or honey) and water, with a hint of lavender flavor. Here's the recipe plus suggestions for ways to use it!
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Prep Time: 10 minutes
Cook Time: 1 minute
Steep Time: 10 minutes
Total Time: 21 minutes
Servings: 8 ounces

Ingredients

  • 1/4 cup fresh and bright purple lavender buds (or half as much dried)
  • 3/4 cup water
  • 3/4 cup sugar (or honey)
  • 1/2 tsp lemon juice (to brighten the syrup's color)

Instructions

  • Bring 3/4 cup water to a full rolling boil in a small saucepan.
  • Add the lavender and stir well.
  • Lower the heat so the water is still simmering, and stir for one minute.
  • Turn off the heat, but leave the saucepan on the burner.
  • Stir in the sugar until fully dissolved.
  • Cover the saucepan (still on the turned-off burner) and let the lavender, water, sugar mixture steep for 10 minutes, or until you can clearly see a color change. (Don't steep too long or the syrup will be bitter or too brown.)
  • Strain through a fine mesh sieve/strainer.
  • Add 1/2 teaspoon lemon juice to help brighten the syrup's color.
  • Store in a covered jar in your fridge for around 1 week.

Notes

Tips to make sure your lavender simple syrup turns out a pretty color:
  • Use the purplest and freshest lavender buds you can find. Drab, faded lavender buds will produce a drabber, browner syrup. Try to include as few stems and green parts as possible.
  • Make sure to add the fresh lavender buds to fully boiling water and let them simmer for one minute before adding the sugar. This starts the color extraction process, without overheating the sugar or causing bitterness.
  • The acidity from the lemon juice brightens up the natural brownish color of the lavender tea. We’re only adding a tiny bit – just enough to improve the color, without affecting taste.
  • If your syrup still turns out too light, or tan, and you have your heart set on a purple simple syrup, return it to the small saucepan, heat to an almost-simmer, then add 3 or 4 frozen blueberries and gently heat while stirring/mashing for a couple of minutes, until the syrup has turned a color of purple that you like.
  • If you use honey instead of sugar, be aware that the color will naturally be tan because of the honey.