Why I love this...
Love a Lavender Latte but think you have to pay an expensive coffee shop for the pleasure? Think again! This is a super simple and super tasty recipe for your own lavender syrup. Bonus if you can harvest the lavender from your own or wild plants. Add it to your hot or cold latte, over ice cream, into soda water... Pure joy in a bottle (if you like lavender that is).
Ingredients
240g / 1 cup White sugar
120g / 1/2 cup Raw honey (I use a wildflower, wouldn't use a speciality)
240ml / 1 cup Filtered Water
3 Tbsp Fresh lavender leaves & buds (mixed)*
* Top Tip: You can also harvest in the summer, dry them and keep in jars. I would add an extra tablespoon when using dried.
Equipment
Small saucepan with lid
Spoon to stir
Small plate (to test viscosity
Tablespoon
Scale and/or cups for measuring
Small sieve/strainer
Funnel (optional)
Bottle or jar for the syrup
Applicances: Hob, Freezer
Preparation
Place the saucer in the freezer
Add the water and sugar to the pan and start warming. As the sugar begins to dissolve, add the honey.
Once sugar and honey are dissolved add the lavender and bring to a gentle boil, stirring occasionally.
Let the ingredients reduce to a syrup. This should take arond 8-10 minutes. Use the tablespoon to drip a couple of drops on the cold plate from the freezer and see if it has turned into a fairly liquid syrup. It will solidify a little as it cools.
Take the saucepan off the heat, cover and let it infuse for at least 5 hours, but ideally overnight.
Strain out the lavender as you pour the syrup in your bottle or jar. Store in the fridge.