Lavender Simple Syrup is true to its name; it is quite simple to make. Basically all simple syrups are flavored sugar-water. Equal parts raw or organic sugar to water, heated to dissolve the sugar. Add a natural flavor, in this case lavender, but you can add any kind of citrus rinds, such as lemon, lime or orange. Pomegranate seeds, berries or herbs, like fresh mint, make wonderful simple syrups as well. Simple syrups may be added to salad dressings, poured over fresh fruit, or one of my favorites, added to your morning latte.
Picking at the Bud Stage
When making lavender simple syrup, you need to pick the lavender when it is still in the bud stage. The image above shows the lavender in full bloom, which is pretty for a vase, but doesn’t work for the simple syrup. The buds need to be tight, as shown in the image below. To make one 12 oz jar of lavender simple syrup, you will need approximately 2 tablespoons of fresh lavender buds.
Making Lavender Simple Syrup
Gently remove the buds from the stems by pulling in the opposite direction from their growth. Place in the bottom of a clean 12 oz glass jar. To make the syrup, simply place equal parts raw or organic sugar to water in a pan and simmer on the stove, stirring constantly, until all sugar is dissolved (just below boiling). Remove from heat and let cool approximately 10 minutes. I used 2 cups water to 2 cups raw sugar.
Testing for Just the Right Lavender Taste
Place the sugar syrup in the jar, pouring over the lavender buds. Place a tight lid on the jar and rest it on its side so the lavender buds are dispersed evenly throughout the jar. The lavender buds will float to the top, so turning it on its side will spread the flavor throughout. Soak for 4 to 8 hours, taking a sip every hour after the fourth hour, to check for your preferred taste. I soaked for approximately 7 hours.
The Final Lavender Simple Syrup Steps
Once you reach the desired taste, strain off the flower buds by using a fine mesh. You will keep the syrup and discard the lavender buds at this stage. Now you are ready to use your lavender simple syrup! I love adding a tablespoon or two to my morning latte.
Other Lavender Recipes
One of my favorite gluten-free recipes using fresh or dried lavender is my Honey Lavender Shortbread Dipped in Dark Chocolate, a must try if you have left-over lavender buds!
Honey-Lavender Shortbread (gluten-free)
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1 hour, 20 minutes
Just a hint of lavender in this gluten-free Honey-lavender shortbread makes them simply delicious, especially when half-dipped in luscious dark chocolate.
- 1 cup Butter (2 cubes softened)
- 1/2 cup Honey
- 1 cup Almond Flour
- 1 cup Tapioca Starch
- 1/2 cup Potato Starch
- 1/2 cup Brown Rice Flour (ultra-fine)
- 1 tablespoon Lavender (dried flower buds)
- 3.5oz Dark Chocolate Bar (for dipping)
- 1 tablespoon Coconut Oil (for dipping)
Place butter and honey in mixer with wire attachment and mix until a creamy lite color appears (approximately 3 minutes).
|In separate bowl, add all dry ingredients and blend.
Change attachment on mixer to a paddle and slowly add flour to honey-butter mixture. Mix until fully incorporated.
|Gently rub dried lavender buds between your finger and thumb softly crush buds. Add to flour mix and mix until just incorporated.
|Remove dough from bowl and place on a lightly non-stick sprayed piece of plastic wrap and completely cover. Place in the refrigerator for approximately 30 minutes or until butter has solidified.
Remove dough from plastic wrap and place on a non-stick sprayed tart pan, cookie sheet, or pie plate. mold dough to fit to the edges (lay a sheet of parchment paper over dough to prevent it from sticking to your hands).
Place in a 350 degree oven and bake for 18-22 minutes or until edges turn slightly golden brown. Remove from oven and allow to rest for 5 minutes before slicing. Cut into rectangles, squares, or triangles.
|heat a few inched of water in a pan and place a double broiler over the top. Place dark chocolate and coconut oil in double broiler and heat until just melted.
Dip one end of cut shortbread into the dark chocolate and place on parchment paper for drying. Dry chocolate completely before serving.