My lavender is blooming, so it’s a perfect time for herbal syrup making! I snip my fresh lavender when in full bloom, dry from dew, and before fragrance fades. I like to add the lavender syrup to cocktails, kefir soda, kombucha, tea, blueberry-lavender scones or other bakery items etc.. Making syrup is such a simple pleasure with beauty and abundance from your garden.
- 1 cup Water
- 1-1/2 tablespoon lavender flowers
- 1/2 cup organic cane sugar
- 1/2 cup local honey
- To make the syrup, add the lavender flowers (I incorporated some leaves, since they are fragrant too) into a pot and bring to a boil.
- Add the organic cane sugar and the honey to achieve the desired thickness, then stir until they have dissolved.
- Reduce the heat and simmer the mixture for 15 minutes, before removing from the heat.
- I let it stand about an hour to infuse and allow to cool, then strain and bottle. If you aren’t a person fond of lavender’s use or taste in cooking, I will say the syrup is a really light taste. It doesn’t take much to add a delicate flavor to kefir sodas, tea, kombuchas and so on.
***You can also use this same recipe with elderflower to make another delicious syrup.