Lavender Simple Syrup Recipe

Water: The base liquid for the syrup, essential for dissolving the sugar and infusing the lavender flavor.

Granulated sugar: Provides the sweetness and helps to create the syrupy consistency.

Dried lavender: Adds a unique floral aroma and flavor to the syrup, making it stand out.

When making simple syrup, ensure that the sugar is fully dissolved in the water before adding the dried lavender. This will prevent any graininess in the final product. Additionally, when straining the syrup, use a fine-mesh sieve or cheesecloth to catch all the lavender bits, ensuring a smooth and clear syrup.

• dried lavender - Substitute with dried rosemary: Dried rosemary offers a similar floral and aromatic profile, making it a good alternative for infusing syrups.

• dried lavender - Substitute with dried chamomile: Dried chamomile provides a gentle floral note and a hint of sweetness, closely mimicking the flavor of lavender.

• dried lavender - Substitute with dried mint: Dried mint adds a refreshing and slightly floral taste, which can complement the sweetness of the syrup.

• granulated sugar - Substitute with honey: Honey adds a natural sweetness and a slightly floral flavor that pairs well with herbal infusions.

• granulated sugar - Substitute with agave syrup: Agave syrup is a liquid sweetener that dissolves easily and has a mild flavor, making it a good alternative to sugar.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a caramel-like flavor and can be used as a natural sweetener, though it may slightly alter the color of the syrup.

• To store your lavender simple syrup, first ensure it has completely cooled down to room temperature.
• Pour the syrup into a clean, airtight container, such as a glass jar or a plastic bottle with a tight-fitting lid.
• Label the container with the date of preparation to keep track of its freshness.
• Place the container in the refrigerator, where it will stay fresh for up to one month.
• For longer storage, consider freezing the syrup. Pour it into ice cube trays and freeze until solid.
• Once frozen, transfer the syrup cubes into a resealable plastic bag or a freezer-safe container.
• Label the bag or container with the date and store it in the freezer for up to six months.
• When ready to use, simply thaw the desired number of syrup cubes in the refrigerator or at room temperature.
• For a quick thaw, you can also place the frozen syrup cubes in a saucepan over low heat, stirring occasionally until melted.
• Always check for any signs of spoilage, such as an off smell or unusual texture, before using the syrup.

• Pour the lavender simple syrup into a small saucepan.
• Heat over low to medium heat, stirring occasionally to ensure even warming.
• Avoid bringing it to a boil; you just want to warm it gently.
• Alternatively, you can use a microwave-safe container and heat in 10-second intervals, stirring in between, until it reaches your desired temperature.
• If you prefer a more controlled method, place the jar of lavender simple syrup in a bowl of warm water, allowing it to gradually warm up.
• Always taste the syrup after reheating to ensure it hasn't lost its delicate lavender flavor.

• Saucepan: Use this to combine the water and sugar and to simmer the mixture with the lavender.

• Wooden spoon: Ideal for stirring the sugar and water until the sugar is completely dissolved.

• Measuring cup: Essential for accurately measuring the water and sugar.

• Measuring spoons: Necessary for measuring the dried lavender.

• Fine mesh strainer: Use this to strain the syrup and remove the dried lavender.

• Jar: Perfect for storing the cooled lavender simple syrup.

• Stove: Needed to heat the mixture to dissolve the sugar and to simmer the lavender.

Prepare ingredients in advance: Measure out the water, sugar, and dried lavender before you start cooking.

Use an electric kettle: Boil the water in an electric kettle to speed up the process.

Simmer with a lid: Cover the saucepan while simmering to retain heat and reduce cooking time.

Strain efficiently: Use a fine-mesh strainer to quickly remove the lavender.

Cool quickly: Place the jar of syrup in an ice bath to cool it down faster.