It’s no secret that I’m a huge fan of floral flavours, from rose to orange blossom to hibiscus, I really can’t get enough! In fact, throughout the blog, you’ll find some face mask, and cocktail recipes using a few of those very ingredients 🙂 . Ever since I had my first lavender latte at a cafe (Ashanti Coffee) in Port Elgin, ON last summer, the exquisite purple flower has been high on my list of go-to ingredients for experimenting in the kitchen.
I’ve added crushed lavender buds to a few cupcake recipes, and also made myself a little container of lavender infused sea salt. I think it’s safe to say I’m obsessed 😀 . One thing I’d really wanted to do was make my own lattes & cold drinks, but I was having trouble determining how to do this without there being bits of lavender floating in my cup. I put crushed lavender in tea bags, but steeping still takes time and the flavour was never strong enough for my liking.
One evening I’d been perusing one of my fave food bloggers Pinterest boards, and I came across her easy, simple syrup recipe. I was instantly inspired to attempt a lavender syrup using Self Proclaimed Foodie‘s method as a base. This is exactly why I love Krissy’s blog, every recipe I try always turns out just how she describes and she never steers me wrong. I know I’m not the first person to make lavender syrup, but the quantity of crushed lavender listed below is based on my own personal trial and error. All credit for the actual syrup recipe rightfully goes to Krissy 🙂 .
Now…on to the part, you came here for! 😀 .
Crushed Lavender Syrup
Prep Time: 15 Min ⇒ Cook Time: 10 min
1 cup water
1 cup white granulated sugar
1 small pan
1 jar (for storage)
1 mesh strainer
1 mortar & pestle (optional!)
OPTIONAL PREP – grind lavender using a mortar & pestle for 5-10 minutes
- Over a low-med heat mix your sugar and water in the small pan, stirring constantly until the sugar is partially dissolved (2-3 min).
- Add your lavender, (if you don’t own a mortar & pestle you can grab one for under $20 here for future) but in the meantime, the whole buds are just fine 🙂 .
- Continue stirring until the sugar is fully dissolved, reduce heat and allow the mixture to sit at a low temperature to further infuse with lavender flavour (3-10 min).
- Remove from heat and set aside, allowing to cool completely.
- Once cooled hold a strainer over your jar (or whatever you’re using for storage) and pour the mixture into the jar, through the strainer, to eliminate any bits of flower-floaties.
- Seal the jar with a lid, or some other air-tight method that works for you, and store in the fridge for about a month.
There you have it! I hope you enjoy making this at home, it really is such a delicious and unique flavour addition to so many recipes!
You can also check out my Lavender Pomegranate Lemonade recipe here!