Lavender Syrup
Bar Prep • syrup
Description
A floral, lightly perfumed simple syrup made by steeping culinary lavender in a 1:1 sugar-to-water syrup. Use to add lavender aroma and sweetness to cocktails, lemonades, sodas, and desserts.
History
Lavender has been used in European cooking and aromatics for centuries. In Provence, France, lavender flavors appear in sweet and savory preparations; lavender syrup is a modern bar and baking adaptation for infusing that floral note into drinks and desserts.
Instructions
Step 1.
1) Use culinary-grade lavender (Lavandula angustifolia). Avoid non-culinary or perfumed varieties. Measure: 1 cup (240 ml) water, 1 cup (200 g) granulated sugar, 2 tablespoons dried culinary lavender (adjust 1–3 tbsp to taste).
Step 2.
2) Combine the water and sugar in a small saucepan over medium heat. Stir until the sugar is fully dissolved and the mixture comes to a gentle simmer (do not boil vigorously).
Step 3.
3) Remove the pan from heat. Add the dried lavender to the syrup, stir to combine, and cover the pan.
Step 4.
4) Let the lavender steep in the hot syrup for 20–30 minutes for a balanced floral note; steep longer (up to 45 minutes) for a stronger flavor. Taste after 20 minutes and adjust.
Step 5.
5) Strain the syrup through a fine mesh sieve or cheesecloth into a clean container to remove flowers. Press gently on solids to extract liquid but avoid forcing bitter components.
Step 6.
6) Let the syrup cool to room temperature, then transfer to a sterilized glass bottle or jar with a tight-fitting lid. Refrigerate.
Step 7.
7) Label with date. Shake before use; use within recommended shelf life. For longer storage, make a richer 2:1 syrup (2 parts sugar to 1 part water) which lasts longer, or freeze in small portions.
Storage
Store refrigerated in a sterilized, airtight glass bottle or jar. Shake before use. Discard if cloudy, yeasty, or if mold appears. For longer storage, make a 2:1 (rich) syrup or freeze in ice-cube trays.