Lavender Simple Syrup Recipe

Water: The base liquid for the syrup, used to dissolve the sugar and extract the flavor from the lavender buds.

Sugar: Provides the sweetness and helps to preserve the syrup.

Dried lavender buds: The key ingredient that imparts the distinctive floral aroma and flavor to the syrup.

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

• water - Substitute with rose water: Adds a floral note that complements the sweetness, similar to lavender.

• sugar - Substitute with honey: Provides a natural sweetness and a slightly floral flavor that pairs well with the other ingredients.

• dried lavender buds - Substitute with dried rosemary: Offers a similar aromatic quality and a hint of floral notes, though slightly more herbaceous.

• To store your lavender simple syrup, first ensure it has completely cooled down to room temperature.
• Pour the syrup into a clean, airtight glass jar or bottle. This helps in preserving the freshness and flavor.
• Seal the container tightly to prevent any air from getting in, which could cause the syrup to spoil faster.
• Place the sealed container in the refrigerator. The syrup can be stored in the fridge for up to one month.
• For longer storage, consider freezing the syrup. Pour the cooled syrup into ice cube trays and freeze until solid.
• Once frozen, transfer the syrup cubes to a freezer-safe bag or container. This method allows you to use small portions as needed.
• Label the container or bag with the date of preparation to keep track of its freshness.
• When ready to use, simply thaw the desired amount of syrup in the refrigerator or at room temperature.

• Gently heat the lavender simple syrup in a small saucepan over low heat. Stir occasionally to ensure even heating and prevent any sugar from crystallizing. This method helps maintain the delicate lavender flavor.

• Use a microwave-safe container to reheat the syrup. Microwave on low power in 15-second intervals, stirring in between, until the desired temperature is reached. This quick method is perfect for when you're in a hurry.

• If you prefer a more controlled reheating process, place the jar of lavender simple syrup in a bowl of warm water. Let it sit for a few minutes, stirring occasionally. This gentle method ensures the syrup warms evenly without overheating.

• For a more precise approach, use a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the syrup in the top pot and heat gently, stirring occasionally. This method is ideal for preserving the syrup's consistency and flavor.

• If you have a sous vide machine, set it to a low temperature (around 140°F or 60°C). Place the syrup in a sealed bag or jar and submerge it in the water bath. This method provides even heating and is perfect for maintaining the syrup's quality.

• Saucepan: A medium-sized pan used to combine water and sugar, and to heat the mixture.

• Wooden spoon: Used to stir the mixture until the sugar is dissolved.

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

• Measuring spoons: Used to measure the dried lavender buds precisely.

• Strainer: Utilized to strain the lavender buds out of the syrup.

• Jar: A container to store the finished syrup.

• Stove: Provides the heat source for boiling and simmering the mixture.

• Timer: Helps to keep track of the simmering and steeping times.

Pre-measure ingredients: Measure out water, sugar, and dried lavender buds before starting to save time during the cooking process.

Use an electric kettle: Boil the water in an electric kettle first to speed up the process of dissolving the sugar.

Double the batch: Make a larger quantity of lavender simple syrup and store it in the fridge for future use, saving time on repeated preparations.

Quick cool method: Place the jar of syrup in an ice bath to cool it down faster, so it’s ready to use sooner.