Tuesday, July 24, 2012

Lavender Syrup

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Honey bee enjoying the lavender
Honey bee enjoying the lavender

Remember that lavender ice cream I made just before the blooms opened?  The first wave of flowers are now at full bloom, smell fantastic, and I selfishly want to capture some of that wonderful goodness for a few more months.  One of the easiest ways to do that is to make lavender syrup.

This simple syrup will keep for several months or longer in the refrigerator and it only takes a small amount of it to flavor a huge variety of dishes.  Try adding it to lemonade, ice tea, homemade ice cream, scones, yogurt cake, cream cheese frosting, or yogurt and granola.  This is potent stuff so try out a little bit and go up from there.  You will be impressed by the complexity that hint of floral adds to your summer creations.

1/2 cup lavender flowers
1/2 cup lavender flowers

Be sure you use flowers that you grow yourself or that you are positive are completely pesticide free.  You do not want to have that in your syrup.  If your home is like mine then your fridge space is tight but I can recommend making room for a jar of this lavender syrup, you will enjoy it for a long time to come.

Lavender Syrup
A handful of lavender flowers made into a flavorful simple syrup. Use it to brighten lemonade, ice tea, yogurt cake and so much more.
  • 1/2 cup lavender flowers, pesticide free
  • 3 cups water
  • 1 1/2 cups sugar

  1. Combine the water and sugar and bring to a boil. Boil just long enough for the sugar to be completely dissolved.
  2. Add the flowers to the bottom of a quart sized heat proof jar. Pour the hot simple syrup over the flowers and let it cool to room temperature. Transfer the jar to the refrigerator and chill overnight.
  3. The next morning strain your syrup to remove the flowers, label and store in your refrigerator for 3 months or more.
Prep time: Cook time: Total time: Yield: 1 quart