Simple Lavender Syrup


3/4 cup water
3/4 cup sugar
3 Tablespoons food-grade dried lavender


Put all ingredients in a saucepan and simmer. Stir well to make sure that the sugar dissolves completely. Take off heat and steep for 10 minutes.

Separate the lavender flowers from the simple syrup using a fine-mesh strainer. Discard solids and pour syrup into a swing top bottle using a funnel, you don't want to spill any of this goodness! The Lavender Simple Syrup will keep for up to 2 weeks in the refrigerator. 

 Note: You're Lavender Simple Syrup will come out a dull yellowish color - after all you are infusing a plant!

To achieve an aesthetically pleasing simple syrup - add the smallest amount of Purple Gel Food Coloring and stir to combine. This way you'll end up with a simple syrup that's more of a pale purple in color.

Tools We Used: 

Peppercreek French Blue Lavender

Lavender has been used since Ancient Roman times. The flower can be candied or used as a cake decoration. It also pairs nicely with chocolate or used when baking scones or cookies.



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