Simple Lavender Syrup
- 2 cups of distilled or filtered water
- 1 cup of sugar (Turbinado, cane or coconut for a healthier alternative)
- 2 tablespoons of whole culinary lavender buds
- 1 strip of lemon zest
Boil the water in a small saucepan and add the sugar. Stir constantly until the sugar is dissolved. Add the culinary lavender buds and the lemon zest and allow the mixture to steep, uncovered, for about 30 minutes. Strain the mixture through a fine-screened colander or cheescloth. Lavender syrup will keep in the refrigerator for up to 2 weeks.
Adds a refreshing flavor to lemonade, tea, or as a cocktail ingredient.
Add one ounce of syrup per eight ounces of beverage. Adjust according to taste.
This recipe is adapted from Sharon Shipley’s, The Lavender Cookbook.