Lavendelsirup Recipe

Ever wanted to bottle up a meadow of lavender and sunshine in liquid form? Let me take you on a whimsical journey to create the most enchanting lavender lemon syrup that’s perfect for elevating your beverages or desserts.

Making lavender syrup is a treat for both the senses and the taste buds. I adore the way water, granulated sugar, and dried culinary lavender combine to form such a delicate and beautifully scented syrup.

My version usually has a bit of lemon in it for zing, and a drop of purple food coloring makes the syrup visually stunning.

Lavendelsirup Recipe Ingredients

• Water: Hydrating base, essential for syrup consistency.
• Granulated Sugar: Sweetens the syrup, providing carbohydrates.
• Dried Culinary Lavender: Adds floral aroma and subtle sweetness.
• Lemon: Offers tangy acidity to balance sweetness, rich in vitamin C.
• Purple Food Coloring: Visual appeal, no nutritional impact.

Lavendelsirup Recipe Ingredient Quantities

• 2 cups water
• 1 1/2 cups granulated sugar
• 1/4 cup dried culinary lavender
• 1 lemon, sliced
• 1–2 drops purple food coloring (optional)

How to Make this Lavendelsirup Recipe

1. In a pot, mix the water with the regular sugar.

2. Put the pan over medium heat and stir the mixture until the sugar is completely dissolved.

3. Once the sugar has melted, add to the pot the dried culinary lavender.

4. Place the lemon slices in the saucepan and mix them in.

5. Slowly heat the mixture until it reaches a gentle simmer. Let it continue to simmer for 15-20 minutes.

6. Take the saucepan off the heat and allow the mix to sit, steeping for another 10 minutes.

7. Pass the syrup through a thin mesh sieve to filter out the lavender and lemon slices.

8. Should you use food coloring, add 1 to 2 drops of purple food coloring to the strained syrup and stir until well combined.

9. Cool the syrup to room temperature.

10. Pour the syrup, once it has cooled, into a clean, airtight bottle or jar. Keep in the fridge.

Lavendelsirup Recipe Equipment Needed

1. Pot or saucepan
2. Stirring spoon
3. Thin mesh sieve
4. Knife
5. Cutting board
6. Airtight bottle or jar

FAQ

• What is the best type of lavender to use for this syrup?
  Use dried culinary lavender, specifically meant for cooking, as other types can be bitter or chemically treated.
• Can I use fresh lavender instead of dried?
  Yes, you can use fresh lavender. Just double the amount to 1/2 cup since fresh lavender is less concentrated than dried.
• How long will the lavender syrup last?
  Store it in the refrigerator, and it should last for up to 2 weeks in a sealed container.
• What’s the purpose of the lemon in this recipe?
  The lemon adds a hint of acidity and balances the sweetness, enhancing the floral flavor of the lavender.
• Is the food coloring necessary?
  The food coloring is purely optional and is used for aesthetic purposes to give the syrup a pleasing purple hue.
• Can I reduce the sugar for a less sweet syrup?
  Yes, you can reduce the sugar, but it may affect the syrup’s preservation time and thickness.
• What can I use the lavender syrup for?
  It’s perfect for adding to drinks like lemonade or cocktails, drizzling over desserts, or sweetening teas.

Lavendelsirup Recipe Substitutions and Variations

Granulated sugar, 1 1/2 cups: Substitute the same amount of honey or agave syrup if you want a different flavor profile.
1/4 cup dried culinary lavender. Use the same amount of dried rosemary for a unique twist, or half as much dried mint.
1 lemon, sliced: Replace with 1 lime for a somewhat different slice of citrus, or use 2 tablespoons of lemon juice if fresh lemons are not available.
1–2 drops of purple food coloring (optional): You can use 1 tablespoon of blueberry juice to create a natural purple color.

Pro Tips

1. Quality Lavender Use high-quality dried culinary lavender for the best flavor. Make sure it’s labeled as culinary to ensure it’s safe and suitable for cooking.

2. Even Simmer Maintain a gentle simmer rather than a vigorous boil during the heating process to prevent the syrup from becoming too thick or losing its delicate flavor.

3. Lemon Enhancement Slightly press on the lemon slices before adding them to the pot. This will help release more juice and oils, enhancing the citrusy notes of the syrup.

4. Straining Tip When straining out the lavender and lemons, use a cheesecloth-lined sieve for a clearer syrup that is free of small particles.

5. Customization Experiment with the amount of dried lavender to suit your taste. Start with the recommended 1/4 cup, but you can adjust slightly upward or downward based on the desired intensity.