Lavender Syrup

Confession:  I’m not fully vegan.  I have given up animal based meat, dairy and eggs, but honey is my kryptonite.  I had not found a sweetener that has honey’s signature, floral intensity. 

That may have all just changed.

I infused dried lavender buds in a simple syrup with spectacular results.  This syrup is thick and floral, without the soapy flavor sometimes associated with lavender.  You can use it in cocktails, mix it with seltzer for lavender soda, or, of course, substitute it for honey.  -Amanda


Lavender Syrup

Yields: 1 cup

1 cup organic cane sugar

1/2 cup water

3 tablespoons dried lavender buds


1.  In a small saucepan, combine sugar, water and lavender over medium heat.  Allow to come to a simmer, until the sugar totally dissolves.

2.  Turn off the heat and allow the flowers to steep for 20-30 minutes.

3.  Strain the flowers and store in a glass jar.

4.  The syrup will keep in the refrigerator for up to a month.


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