In life’s busiest times, the best thing we can do is remember to stop and enjoy the simplest little things! One of my joys: enjoying a cup of coffee or a delicious latte. I recently tried a lavender cold brew coffee from a local shop and was inspired to recreate a lavender simple syrup for my own homemade beverages. I’ve made regular simple syrup on numerous occasions, but I’ve never ventured into the realm of adding new flavors. That lavender latte had me convinced that I must.
Lavender is definitely my favorite floral note — with rose coming in at a close second. While lavender is best known for its calming effect and sleep induction, its flavor can really liven up many different things. Infusing a simple syrup with lavender requires very little attention and very little hands on time. Fresh or dry lavender can be used to infuse the syrup, however I can really only speak to the process of using dried lavender.
Making simple syrup at home is a great way to save money, decrease waste and ensure the quality of the sugar being used. Simply a mix of sugar and water, the recipe can be adjusted depending on your desired consistency. I prefer to create a thinner liquid, allowing for easier mixing into cold drinks. To infuse a syrup with flowers, you simply heat the sugar, water and flowers to a simmer. After ten minutes, removed from heat and let it continue to steep for about 1 hour. When it’s done “brewing” strain the liquid through a fine mesh strainer (like this one) into a jar and store in the fridge for up to a week. Simple enough right?
Ways to Use Lavender Simple Syrup:
- lavender coffee latte
- sweeten your herbal tea
- LSS + seltzer = lavender soda
- add to unsweetened yogurt
and so many more! Stay tuned as I’ll certainly be bringing more recipes including this simple and fragrant syrup.
Lavender Simple Syrup
an infused simple syrup perfect for adding to lemonade, mixed drinks, seltzer, coffee, baked goods and more.
- 2 tbsp dried lavender
- 1 cup filtered water
- 1/2 cup raw sugar organic, if possible
In a small sauce pan, bring all ingredients to a small boil.
Simmer on low for 10 minutes, then remove sauce pan from heat and allow the lavender to steep for 1 hour.
Strain the syrup through a fine mesh strainer into a container of choice.
Store in the fridge for up to 10 days.
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