Ingredients:

Method:

  1. Place the water and dried lavender in a small saucepan. Bring to a gentle simmer over medium heat.
  2. Simmer gently for approximately 5 minutes, then remove from the heat.
  3. Cover and allow the lavender to infuse for 15–20 minutes.
  4. Strain the infused water through a fine sieve, removing the lavender flowers.
  5. Return the infused water to the saucepan. Add the sugar and stir over low heat until completely dissolved. Avoid boiling unnecessarily.
  6. Remove from the heat and allow to cool slightly before stirring in the fresh lemon juice.
  7. Allow the syrup to cool completely, then transfer to a clean, food-safe bottle or jar.
  8. Store in the refrigerator until ready to use.

Tips for the Perfect Lavender Syrup

Adjust the lavender to your taste

    • We recommend 2 tablespoons of dried lavender for a lovely floral flavour. Use 1 tablespoon for a more delicate syrup or up to 3 tablespoons for a stronger flavour.
    • To intensify the lavender flavour, increase the quantity of flowers rather than extending the infusion time, as prolonged steeping can introduce bitter or medicinal notes.
    • The addition of lemon juice helps balance the sweetness and 'brightens' the flavour  - you can omit it if you prefer. See below for notes on the lemon juices affect on the colour of your syrup.

Why isn't my lavender syrup purple?

Despite lavender's beautiful purple flowers, homemade lavender syrup doesn't always turn purple! Depending on the lavender variety and how the flowers are processed, the finished syrup may range from pale gold to pink or purple.

Lavender contains natural pigments that can respond to acidity. Adding fresh lemon juice may help bring out pink or purple tones, although the result will vary. Adding it at the end enables you to control the colour.

Warratina's Egerton Blue lavender is a lovely choice for experimenting with natural colour, thanks to its richly coloured flowers. You can also use our other culinary lavender "Munstead" for this recipe - it has a slightly stronger flavour and a paler colour.

Storage

Keep your homemade syrup refrigerated in a clean, sealed bottle or jar and use within one week. Always use clean utensils when serving.

This homemade syrup is not shelf-stable and should not be stored at room temperature.

Delicious Ways to Use Your Lavender Syrup

    • Sparkling Lavender Lemonade: Combine lavender syrup with freshly squeezed lemon juice, chilled sparkling water and ice.
    • Cocktails & Mocktails: Add a splash to gin, vodka or tequila-based cocktails for a delicate floral twist.
    • Iced Tea: Sweeten chilled black or green tea with a little syrup and fresh lemon.
    • Desserts: Drizzle over vanilla ice cream, pancakes, fresh berries or yoghurt.

A little lavender goes a long way! Start with a small amount of syrup and adjust to suit your taste.

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