Lavender Syrup

This recipe can be used in so many things, from coffee, tea, to even ice cream topping. Lavender is in bloom this time of year so figured I’d give a recipe to use the fresh produce out there.   This is basically a simple syrup infused with the taste of lavender.



3 C Water

3 C Granulated Sugar

4 T Fresh Lavender Blossoms

Purple Food Coloring(optional)*


-In large sauce pan over medium low heat, melt sugar and water together, stir mixture often to keep sugar from sticking.  Once sugar is dissolved add remaining ingredients.

-Bring mixture to boil, cook for 5 minute, remove from heat, cover and steep for 30 minutes.

-Return to heat, bring back to slight boil, remove from heat and strain through mesh sieve, cheesecloth or the like.  Store in airtight container.  Good in refrigerator for about 2 weeks.


*if you don’t add food coloring it will be clear, so the outcome of the product you wish is up to you.


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