We fell in love with this homemade lavender simple syrup when we were testing cocktails for our wedding years ago. Since, I’ve found dozens of uses for this floral sweetener – you can get that coffee-shop feel with a lavender latte, end the day with a lavender whiskey sour (one of our wedding signature cocktails), or liven up a bundt cake by using this syrup as a glaze.
It’s so, so easy, too. 2 minutes of monitored cook time, let it steep for 15, and then strain into a bottle.
The recipe below can be multiplied based on how much syrup you need. As written, it yields just over 1 cup of syrup. For our lavender whiskey sours for a crowd, we’ll often use 3 cups water, 3 cups sugar, and 3/4 cups lavender to make a big bottle of homemade lavender simple syrup.
TOOLS
Ingredients
- 1 cup water
- 1 cup sugar
- 1/4 cup dried culinary lavender
Directions
- In a small saucepan, bring water and sugar to a boil, stirring until sugar has dissolved.
- Reduce heat to low and add lavender.
- Cover and let steep 15 minutes.
- Strain into mason jars or glass swing top bottles using a funnel topped with a fine mesh sieve. Discard lavender from the sieve.
- Seal and keep chilled for up to three weeks.
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