Ingredients for Lavender Syrup
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How to Make Lavender Syrup
- In a small saucepan, combine 1 cup of water and 1 cup of granulated sugar. Bring to a gentle boil over medium heat.
- Reduce heat to low and simmer for 1 minute, stirring constantly until the sugar is completely dissolved.
- Remove from heat and let the syrup cool completely.
- Add 1/4 cup dried culinary lavender flowers to the cooled syrup.
- Stir well, cover the saucepan, and let it stand in a cool, dark place for 5-7 days to allow the lavender to infuse.
- After 5-7 days, line a fine-mesh sieve with a clean cheesecloth or coffee filter. Carefully pour the lavender syrup through the sieve into a clean bowl, pressing gently on the solids to extract as much liquid as possible.
- Gently reheat the strained syrup in a clean saucepan over low heat for a few minutes. Do not boil.
- While still warm, pour the lavender syrup into sterilized bottles. Allow to cool completely before sealing.
- Store in a cool, dark place. For a vibrant color, add 1 teaspoon of mashed berries to the syrup before the infusion step (step 4).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
999g
Fat
0g
Carbs
83g
