I don’t know why, but culinary lavender is not for everyone. I suppose some people don’t care for the sweet floral perfume of lavender while others (like me!) can’t get enough of this heavenly treat. This lavender simple syrup recipe is sure to be the uniting thread that brings both camps to an agreement. It’s delicious! Even the naysayers agree.
Many people are disappointed when they make lavender simple syrup because it usually comes out a rather unattractive brown color. Which isn’t exactly appetizing. However, I’ve found a way to give the syrup a beautiful purple color without having to add anything artificial (I’m talking to you, Food Coloring).
My secret? Blueberries!
Just adding a few blueberries to the mix creates a gorgeous color without overshadowing the delicate floral flavor of the lavender. You can certainly make this syrup without the blueberries if you like, but as I firmly believe that we eat with our eyes first and enjoy food more if it’s attractive, I like to add a little color.
You can use this lavender simple syrup to sweeten a cocktail or jazz up some iced tea. It’s particularly good in lemonade, and the resulting beverage looks as beautiful as it is tasty. Particularly when garnished with these edible flower ice cubes!
Beautiful, isn’t it?
Here’s how to make your own lavender simple syrup for cocktails, iced tea, lemonade, or to mix with soda for a refreshing summer drink.
Ingredients
Makes 4 cups
- 2 cups sugar
- 2 cups water
- 2 tablespoons lavender (grow your own or buy culinary lavender)
- A few blueberries (optional for additional color)
Make it!
- Add all of the ingredients to a saucepan and bring to a boil while stirring to dissolve the sugar.
- Turn down the heat to low and let simmer for another 10 minutes.
- Turn off the heat and allow the syrup to cool.
- Once cool, strain the lavender buds and blueberries, then pour through a coffee-filter-lined strainer to remove any particles.
- Pour into a vinegar bottle using a funnel and store in the refrigerator for up to 3 weeks.
Sparkling Lavender Lemonade
Mix 4 parts soda, 2 parts lemon juice, 1 part lavender syrup and serve over ice.
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I use liquid culinary lavender, which I bought in Quebec and lots more blueberries (3 cups). I love the combination. I used two wire coffee filters to get out the blueberry skins and seeds. The filters clog up quickly, so I had to keep alternating and washing them. It was tedious and took so long. I did not need and further straining, but would have liked to have kept more of the blueberry pulp. I also start with cane juice and would like more pulp for thickening. Is there a quicker, easier way to strain the blueberries? I wondered if I should cook them in a small amount of syrup and then strain before adding to whole batch. I would not have to run so much liquid through the filters. Would a juicer help to pulverize the seeds and skins? Or a food processor? I ended up with 3 pint jars which I canned.
Hi Marsha, I make soda syrup a lot as well and cook the berries then strain them through a coffee filter. You can also use a nut milk bag. Sounds delish!