LAVENDER SIMPLE SYRUP RECIPE
Use this lavender syrup in cocktails, mocktails, iced tea, lemonade, and even coffee!
Provided by Stephanie Rose
Number Of Ingredients 4
Steps:
- Add all of the ingredients to a saucepan and bring to a boil while stirring to dissolve the sugar.
- Turn down the heat to low and let simmer for another 10 minutes.
- Turn off the heat and allow the syrup to cool.
- Once cool, strain the lavender buds and blueberries, then pour through a coffee-filter-lined strainer to remove any particles.
- Pour into a vinegar bottle using a funnel and store in the refrigerator for up to 3 weeks.
LAVENDER SIMPLE SYRUP
From Martha Stewart Living Radio Blog. Try using in the Blue Lavender Mojito recipe I posted from the same source. Cook time does not include 30 minute steep time.
Provided by Marla Swoffer
Categories Sauces
Time 15m
Yield 2 cups
Number Of Ingredients 3
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
Provided by Food Network Kitchen
Time 35m
Yield 2 cups
Number Of Ingredients 3
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 GIN COCKTAIL
How to make a Lavender Gin Cocktail. Our easy summer drink recipe features gin, lemon juice, lavender syrup, lavender bitter and soda water.
Provided by Andrew Dobson
Categories Drinks
Time 15m
Number Of Ingredients 9
Steps:
- Add water, lavender and white sugar to a small pot and bring to a boil. Simmer for 2 minutes then remove from the heat and allow to steep for 30 minutes. Strain out flowers and discard.
- Add gin, lemon juice, lavender bitters and lavender syrup to a cocktail shaker filled with ice. Shake 30-45 seconds until cold, then strain into a chilled coup glass. Top with a splash of soda water, then gently stir.
- Garnish cocktail with lemon slice or lavender sprig.
Nutrition Facts : Calories 339 kcal, Carbohydrate 112.5 g, Protein 0.2 g, Fat 0.2 g, SaturatedFat 0.2 g, Sodium 17 mg, Fiber 0.1 g, Sugar 50.6 g, ServingSize 1 serving
LAVENDER SIMPLE SYRUP
Fresh lavender blossoms are steeped with sugar and water to create a sweet and aromatic floral syrup to flavor cocktails, lemonade, cakes, and sorbets.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 41m
Yield 8
Number Of Ingredients 3
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.
Nutrition Facts : Calories 97 calories, Carbohydrate 25 g, Sodium 1.1 mg, Sugar 25 g
LAVENDER SYRUP
Provided by Martha Stewart
Number Of Ingredients 3
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
Lavender simple syrup is a great way to add the herb's floral flavor to cocktails. Learn how to make this delightful and easy drink sweetener at home.
Provided by Colleen Graham
Categories Ingredient Beverage
Time 1h20m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Bring the water and lavender to a boil in a saucepan.
- Reduce the heat and stir in the sugar until fully dissolved.
- Simmer for about 15 minutes.
- Remove from the heat and allow to cool and steep for at least 1 hour or longer, until the flavor is to your liking. Strain out the lavender. Pour the lavender syrup into a bottle and keep in the refrigerator. Mix the syrup into your favorite drinks and enjoy.
Nutrition Facts : Calories 65 kcal, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 17 g, Fat 0 g, ServingSize 1 1/2 cups or 24 servings, UnsaturatedFat 0 g
LAVENDER LEMONADE RECIPE
Lavender lemonade is a lovely spring and summer beverage. This simple recipe uses fresh-squeezed lemons and lavender honey syrup to capture the floral flavor.
Provided by Colleen Graham
Categories Beverage
Time 1h30m
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- In a small saucepan, combine 1 cup of water and the lavender. Bring to a boil .
- Reduce the heat. Stir in the sugar until dissolved, then stir in the honey. Simmer for 10 minutes.
- Remove from the heat, cover, and let steep and cool for at least 1 hour, or until the flavor reaches your desired intensity.
- Strain out the lavender using a fine-mesh strainer layered with cheesecloth .
- Bottle and store in the refrigerator for up to one week.
- Juice 5 or 6 lemons; enough for about 1 1/2 cups of juice. Strain the juice through a fine-mesh strainer to remove seeds and pulp.
- In a pitcher, combine 1 cup each of the lavender syrup and lemon juice along with 4 cups of cold water. Stir well, taste, and add more of any ingredient to your preference.
- Serve over ice and garnish with lavender sprigs and lemon slices. The lavender lemonade can be stored with a lid in the refrigerator for about one week.
- Enjoy.
Nutrition Facts : Calories 109 kcal, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 10 mg, Sugar 27 g, Fat 0 g, ServingSize 1 pitcher (6-8 servings), UnsaturatedFat 0 g
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- In a small saucepan over medium heat, combine the water, granulated sugar, and pinch of salt. Bring to a boil then remove from the heat. Stir in the lavender and let steep for 30 minutes.
- Using a fine mesh strainer lined with cheesecloth* strain out the dried lavender and pour the simple syrup into a glass jar. Seal the jar and refrigerate for up to two weeks.
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- In a small saucepan over medium heat, combine all ingredients. Bring to a soft boil and cook for about 5 minutes, stirring regularly. The sugar should have dissolved.
- Pour the simple syrup through a fine mesh strainer into a heat-proof container to remove the lavender. Let cool to room temperature before placing in the refrigerator to keep until ready to use.
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- Place the water, sugar and lavender buds into a small saucepan and bring to a boil. Simmer for 2-3 minutes and then remove from heat. Allow the mixture to steep in the pan until it is completely cool, about 1 hour.
- Strain the lavender buds from the liquid. Discard the buds. I use my small mesh strainer over a funnel so I don't spill any of the delicious syrup!
- You can now add food coloring if you would like to. I suggest coloring the syrup if you are using it for decoration or giving it away as a gift. Otherwise, your syrup will be a light golden color. You can store the lavender syrup in a sealed container in the fridge for 3-4 weeks.
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- In a small saucepan over medium high heat, bring the water to a boil. Remove it from the heat and stir in the lavender and honey until completely dissolved. Let sit for thirty minutes or until room temperature.
- Use a fine mesh sieve lined with cheesecloth* to strain out the lavender. Transfer to an airtight container and refrigerate up to two weeks.
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- Place the water, sugar and lavender buds into a small saucepan and bring to a boil. Simmer for 2-3 minutes and then remove from heat. Allow the mixture to steep in the pan until it is completely cool, about 1 hour.
- Strain the lavender buds from the liquid. Discard the buds. I use my small mesh strainer over a funnel so I don't spill any of the delicious syrup!
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