Important Note: When you buy through our links, we may earn a commission. As an Amazon Associate we earn from qualifying purchases. Content, pricing, offers and availability are subject to change at any time - more info.
Why is this recipe interesting?
This recipe is versatile and can be used in many different ways to add just the right touch of flavor. You can use the syrup for lavender ice cream, lavender lemonade, baked goods, or any other foods or beverages that you want to add a unique touch.
- ½ cup fresh lavender flowers or 2 tablespoons of dried flowers pesticide-free and organic, if possible
- 3 cups of distilled or filtered water
- 1 ½ cups of raw sugar or approximately one cup of raw honey
- Combine water and sugar (or honey) in a small pan. Turn heat on low until the sugar has melted and a smooth consistency develops. Gradually increase the heat until the mixture comes to a boil. Allow to simmer for about 10 minutes until the mixture becomes syrupy.
- Remove from the stove and blend in the lavender flowers. Cover immediately. Fold in the flowers as gently as possible.
- Allow to cool at room temperature. Store in the refrigerator for several hours or overnight.
- Strain the mixture into a small bottle. The mixture can be stored in the refrigerator for 3 to 6 months.
Substitutions & Shortcuts
Raw sugar is best because it allows the subtle flavors of the lavender to be drawn out. Honey can be used for a more earthy flavor. If you plan on using honey, try to find raw honey for the best results.
Lessons learned while making this dish
Craft the recipe with love and care to bring out the very best of the lavender. When choosing the lavender flowers, go to a trusted source. Your local health food store will probably have the freshest. It will also be your best bet if you are looking for pesticide-free or organic products.