Ingredients
Method
- Combine water and sugar:In a small saucepan, combine 1 cup of water and 1 cup of sugar. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved.
- Add the lavender:Stir in 2 tablespoons of dried lavender (or 4 tablespoons of fresh lavender). Reduce heat to low and let simmer gently for 5–7 minutes, allowing the lavender to infuse.
- Steep: Remove the pan from heat. Let the syrup steep for an additional 10–15 minutes, depending on how strong you prefer the lavender flavor.
- Strain:Pour the syrup through a fine mesh sieve or cheesecloth into a clean jar or bottle, straining out the lavender buds.
- Add vanilla (optional):Stir in 1 teaspoon of vanilla extract while the syrup is still warm to add warmth and depth.
- Cool & store:Let cool completely before sealing. Store in the refrigerator for up to 2 weeks. For longer storage, freeze in ice cube trays.
Notes
Dried vs. Fresh Lavender:
Dried culinary lavender tends to have a more concentrated, intense flavor than fresh lavender because the drying process removes moisture and concentrates the oils. If you're using fresh lavender, you'll need to use about double the amount to achieve a similar level of flavor. This recipe calls for 2 tablespoons of dried or 4 tablespoons of fresh, but feel free to adjust slightly based on your taste preference and how strong you'd like the floral notes to be.
Dried culinary lavender tends to have a more concentrated, intense flavor than fresh lavender because the drying process removes moisture and concentrates the oils. If you're using fresh lavender, you'll need to use about double the amount to achieve a similar level of flavor. This recipe calls for 2 tablespoons of dried or 4 tablespoons of fresh, but feel free to adjust slightly based on your taste preference and how strong you'd like the floral notes to be.