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Lavender Syrup Recipe

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By Staff

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lavender-syrup

My lavender is blooming, so it’s a perfect time for herbal syrup making! I snip my fresh lavender when in full bloom, dry from dew, and before fragrance fades. I like to add the lavender syrup to cocktails, kefir soda, kombucha, tea, blueberry-lavender scones or other bakery items etc.. Making syrup is such a simple pleasure with beauty and abundance from your garden.

Ingredients

  • 1 cup Water
  • 1-1/2 tablespoon lavender flowers
  • 1/2 cup organic cane sugar
  • 1/2 cup local honey

Directions

  1. To make the syrup, add the lavender flowers (I incorporated some leaves, since they are fragrant too) into a pot and bring to a boil.
  2. Add the organic cane sugar and the honey to achieve the desired thickness, then stir until they have dissolved.
  3. Reduce the heat and simmer the mixture for 15 minutes, before removing from the heat.
  4. I let it stand about an hour to infuse and allow to cool, then strain and bottle. If you aren’t a person fond of lavender’s use or taste in cooking, I will say the syrup is a really light taste. It doesn’t take much to add a delicate flavor to kefir sodas, tea, kombuchas and so on.

***You can also use this same recipe with elderflower to make another delicious syrup.

Updated on Jul 17, 2019  |  Originally Published on Jan 1, 1970

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