Lavender syrup has long been made in Provence, France, where fields of fragrant lavender bloom every summer. This homemade version uses freshly harvested culinary lavender blossoms to create a delicate floral syrup that pairs beautifully with coffee, tea, lemonade, sparkling water, cocktails, and desserts. The flavor is subtle and elegant—never overpowering—when steeped for the proper amount of time.

Ingredients:

• sugar	1 cup (200 g)
• water	1 cup (240 ml
• lemon juice	1 teaspoon
• fresh culinary lavender blossoms	1/2 cup
• vanilla extract (optional)	1/2 teaspoon

Harvest the lavender in the morning after the dew has dried but before the afternoon heat.

Use only culinary English lavender (Lavandula angustifolia). Avoid ornamental lavender varieties, which may taste bitter.

1. Cut several flowering stems from the plant.

2. Strip the blossoms from the stems until you have about 1/2 cup of loosely packed flowers. Do not pack them tightly.

3.. Place the blossoms in a colander and rinse briefly under cool running water.

4. Pat the blossoms dry with paper towels.

5. In a small saucepan, combine the water and sugar.

6. Heat over medium heat, stirring until the sugar has completely dissolved.

7. Bring the syrup just to a gentle simmer. Stir in the lemon juice. Add the vanilla extract, if using.

8. Remove the saucepan from the heat.

9. Add the fresh lavender blossoms.

10. Cover the saucepan with a lid. Let the blossoms steep for 20–30 minutes.

11. Taste the syrup after 20 minutes. If you would like a slightly stronger lavender flavor, continue steeping for up to 45 minutes.

12. Strain the syrup through a fine-mesh sieve into a clean measuring cup or bowl.

13. Allow the syrup to cool completely.

14. Pour into a sterilized glass bottle or jar. Store in the refrigerator.

SERVING IDEAS:

Stir 1–2 tablespoons into hot or iced coffee.

Add to homemade lattes or cappuccinos.

Flavor black tea, Earl Grey, or green tea.

Mix with lemonade or sparkling water.

Drizzle over vanilla ice cream, cheesecake, pancakes, or waffles.

Brush over sponge cakes before frosting.

Mix into whipped cream for cakes and desserts.

TIPS & VARIATIONS:

If using dried culinary lavender, substitute 2–3 tablespoons of dried blossoms for the fresh flowers.

Do not boil the lavender. Gentle steeping preserves its delicate aroma and prevents bitterness.

Add a strip of lemon peel while steeping for a light citrus note.

For a richer flavor, replace the vanilla extract with half of a vanilla bean.

Refrigerated syrup keeps for 3–4 weeks.

For longer storage, freeze the syrup in ice cube trays and thaw cubes as needed.

FUN FACTS:

The classic café combination of lavender and honey is one of the most popular floral coffee flavors in France and many specialty coffee shops. A teaspoon of honey added to a lavender latte creates a wonderfully balanced drink, softening the floral notes without overpowering them.

Lavender Syrup