Best 10 Lavender Syrup Recipes

LAVENDER SIMPLE SYRUP

Steps:

• Combine water, sugar, and lavender blossoms in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
• Pour syrup into a sterilized glass jar through a mesh strainer to remove blossoms; let cool.

STRAWBERRIES WITH LEMON SUGAR AND LAVENDER SYRUP

Steps:

• Mash 1/3 cup sugar and lemon peel in small bowl to blend well. (Lemon sugar can be made 3 days ahead. Cover and store at room temperature.)
• Bring 1/2 cup sugar, 1/2 cup water, honey, and lavender to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until lavender flavor is pronounced, about 3 minutes. Strain syrup into small bowl. (Can be made 1 day ahead. Cover and let stand at room temperature. Rewarm syrup before continuing.)
• Place berries in large bowl. Pour warm syrup over berries; stir to coat. Divide berries and syrup among 8 bowls. Spoon crème fraîche over berries, sprinkle with lemon sugar, and serve immediately.
• *Available at natural foods stores and some farmers' markets.

STRAWBERRIES IN LEMON-LAVENDER SYRUP

Steps:

• Rinse and drain strawberries. Hull and cut into halves or quarters into a big bowl and set aside.
• In a small saucepan over low heat, combine water, lemon juice, sugar and lavender and simmer, stirring occasionally, for about 3 minutes or until sugar is dissolved and lavender is infused. Remove from heat and strain the syrup, discarding the blossoms.
• Pour the strained syrup over the strawberries and toss gently to mix. Serve berries and syrup right away in nice glass bowls or stemmed glasses. Garnish with whipped cream, if desired.
• You can prepare the syrup in advance and let it cool. Toss with berries just before serving. Enjoy!
• Makes 4 servings.

NECTARINES AND PEACHES WITH LAVENDER SYRUP

Steps:

• Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, stirring once, until slightly darkened in color and fragrant, 10-12 minutes. Let cool.
• Meanwhile, bring honey, 2 Tbsp. sugar, and 3 Tbsp. water to a simmer in a small saucepan over medium-high heat, swirling occasionally until sugar is dissolved. Add rosemary and lavender and remove from heat. Let sit 5 minutes. Remove rosemary and let syrup cool.
• Bring a pinch of salt, remaining 1/4 cup sugar, and 1 Tbsp. water to a boil in another small saucepan, stirring to dissolve sugar. Cook (without stirring) until sugar turns a light amber color, about 2 minutes. Add pecans and cook, stirring constantly, until nuts are coated and caramel is a dark amber color, about 2 minutes. Immediately scrape out onto a parchment-lined baking sheet and spread out into a single layer; let cool. Break into smaller pieces.
• Toss nectarines, peaches, lemon zest, and 1/4 cup syrup in a large bowl to coat. Let sit 5 minutes. Gently toss in half of Gorgonzola and half of candied pecans; taste and season with salt if needed. Transfer to a platter. Top with remaining Gorgonzola and candied pecans.
• Do Ahead
• Syrup can be made 1 month ahead; cover and chill. Pecans can be candied 1 day ahead; store airtight at room temperature.

LAVENDER SYRUP

Steps:

• Bring to a boil water, sugar and lavender, stirring occasionally. Once at a boil, bring to a simmer for 2 minutes. Strain through a fine sieve and let cool. Will keep for several weeks in the refrigerator if well-sealed.

LAVENDER SIMPLE SYRUP

Steps:

• Bring ingredients to a boil in saucepan, stirring so that the sugar dissolves. Reduce heat and continue stirring until all the sugar has dissolved.
• Remove from heat and let steep for 30 minutes.
• Remove lavender blossoms and allow syrup to cool.
• Store in an airtight container and keep refrigerated.

LAVENDER SYRUP

Steps:

• Place the water, sugar, and lavender in a saucepan and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain and cool. Cover and refrigerate for up to a week.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

LAVENDER SYRUP

Steps:

• Bring 1 cup water to a boil and add all ingredients. Reduce heat and simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Let cool and strain through a sieve. Syrup will keep in the refrigerator, tightly covered in a glass jar, about 2 weeks.

LAVENDER SIMPLE SYRUP

Steps:

• Bring water and lavender to a boil. Stir in sugar until fully dissolved. Remove from the heat and allow to cool. Keep in the refrigerator for 3 days, then fine strain the lavender.

POUND CAKE WITH BLUEBERRIES AND LAVENDER SYRUP

Steps:

• Make cake:
• Put oven rack in middle position and preheat oven to 350°F. Generously butter and flour loaf pan, knocking out excess flour.
• Whisk together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 3 minutes in a stand mixer or 5 with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in zest and vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour and mixing until just incorporated.
• Spoon batter into loaf pan and bake until golden and a wooden pick or skewer inserted in center comes out with crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes, then invert onto rack and cool completely.
• Prepare blueberries in syrup:
• Bring water and sugar to a boil in a small saucepan, stirring until sugar is dissolved. Remove from heat and stir in lavender, then steep 30 minutes for dried lavender or 40 minutes for fresh. Pour syrup through a fine-mesh sieve into a bowl, discarding lavender. Stir in lemon juice and blueberries.
• Spoon berries and syrup over slices of cake just before serving.