Lavender Syrup

Recipe from the Girl and the Fig

Adapted by Laura M. Holson

Total Time
5 minutes
Rating
4(63)
Comments
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Bartenders are increasingly using fresh flowers for cocktails, and they sometimes also flavor syrups with them, like this lavender-and-rose-water simple syrup that sweetens the lime juice, mint leaves and rum in the lavender mojito at the Girl & the Fig in Sonoma, Calif. —Laura M. Holson

Featured in: How to Sip a Flower Garden

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Ingredients

Yield:Enough syrup for about 12 cocktails
  • 1cup fine granulated sugar
  • ¼cup dried lavender (see note)
  • 2ounces rose water
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

68 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 17 grams sugars; 0 grams protein; 1 milligram sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring 1 cup water to a boil and add all ingredients. Reduce heat and simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Let cool and strain through a sieve. Syrup will keep in the refrigerator, tightly covered in a glass jar, about 2 weeks.

Tip
  • Buy lavender grown for culinary use, preferably organic.

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Ratings

4 out of 5
63 user ratings
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Comments

Elaine

Use dried culinary lavender buds. You can buy a package of organic culinary dried lavender buds on Amazon for about $12 I think, it’s a good deal and the quality is good too. You can also plant culinary lavender in your garden, but I haven’t tried cooking with fresh flowers. Regarding the syrup, you really need to mix it with a citrus like lime and seltzer. Citrus will cut the over sweetness and bring out the more delicate floral notes.

Erin

I skipped the rose water and added the lavender to the syrup once the sugar had dissolved and it had been removed from the heat. I used it in a drink that I created: 2 oz tequila, 1 oz lavender syrup, 1/2 oz grapefruit juice, 1/2 oz lemon juice shaken with ice and topped with a splash of seltzer. Really refreshing on a hot day!

Susan L

Made lavender syrup before but lost my recipe. Use dried angustifolia lavender buds. Rose water is unnecessary. A quarter cup of buds is too much. One tbsp per cup is enough. Let it steep for an hour after brought to boil. Best with citrus in my opinion.

Naomi Weisberg Siegel

The rosewater wasn't detectable, so I'll skip in in the future. London Fog hot tea drink: Earl Grey tea (green or black), lavender syrup, hot milk.

Bree

I skipped the rose water as I didn't have it on hand, but this is my favorite way to sweeten up lattes. Pairs amazingly with matcha!

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Credits

Adapted from The Girl & the Fig, Sonoma, Calif

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