Lavender simple syrup is one of my favorite syrups to make. It's delicious in coffee and cocktails alike (hello, Lavender Basil Mojito… omg) Didier and I had our first lavender latte at Milk And Honey in LA last year and more recently our favorite ice cream shop, , has started making them. The lavender latte is definitely the "cool girl" at school this year. So, of course, we had to learn to make it at home!
This is one of those recipes that took a long time (and a lot of failed attempts), because it's very important to get the perfect proportions for floral flavors. You don't want it to taste like perfume, and at the same time you want to be able to taste the lavender. After many tries, this is my favorite recipe for lavender simple syrup:Lavender Simple Syrup, makes one jar
1/2 teaspoon dried (or fresh) lavender buds (Literally just a pinch! It takes less than you think)
2 cups sugar
1 cup water
Combine the water, sugar and lavender buds in a small pot on the stove top. Simmer on medium heat for about 10 minutes, or until the sugar has completely dissolved. Use a fine mesh strainer to remove the buds from the syrup.
This recipe is slightly thicker and more concentrated than the regular 1 part sugar/1 part water method. I like it better. You can keep this syrup at room temperature in a sealed jar or container for several weeks. Use it to sweeten coffee, lemonade homemade sodas and cocktails. 🙂To make a cold brew iced coffee put your coffee grounds in the french press with water (1 tablespoon coffee per 1 cup water). Let the grounds sit in the water at room temperature or in the fridge for 10 hours (overnight is cool) and do not press it until the very end. It's that easy!
Color brewed coffee is naturally sweeter, but also very strong. We like to add cream and, of course, a little bit of homemade simple syrup.
Oh, and coffee ice cubes are always a !Hope you enjoy this delicious little lavender treat! I will warn you that homemade simple syrups are a total game changer. Once you start making them you will never buy them at the store again—mostly because it's so easy and fun to make more unique flavors! xo. Helen