Ingredients:

  • 1 cup Granulated White Sugar
  • 1 cup Filtered Water
  • 2 tablespoons, heaped Dried Culinary Lavender Buds
  • 1 strip Lemon Zest (optional)

Instructions:

  1. Preparing the Syrup Base: In a medium saucepan, combine the 1 cup of filtered water, the 1 cup of granulated sugar, and the optional strip of lemon zest.
  2. Dissolve Sugar: Place the saucepan over medium heat. Stir constantly until the sugar is completely dissolved and the mixture is clear.
  3. Simmer, Do Not Boil: Bring the mixture to a very gentle simmer for about 30 seconds, ensuring it doesn't reach a rolling boil. Immediately remove the pan from the heat source.
  4. Infusing the Lavender: Stir in the heaped 2 tablespoons of culinary lavender buds quickly. Ensure they are fully submerged. Cover the saucepan with a lid and let the mixture steep undisturbed for 60 minutes (or up to 75 minutes for a stronger floral flavor).
  5. Strain: Pour the entire mixture through a fine-mesh sieve set over a clean bowl or jug. Discard the lavender buds and lemon zest, ensuring no solids pass through.
  6. Cool and Store: Allow the syrup to cool completely to room temperature (about 30 minutes). Transfer the cooled Lavender Simple Syrup into a sterilised, airtight glass jar or bottle and store in the refrigerator for up to one month.