This dry lavender syrup recipe is the perfect ingredient for sweetening cocktails and other drinks such as lemonade or tea. Once you taste it, your palate will take you to the lavender fields in Southern France’s Provence region, or closer to me, in the Florida Panhandle. The best part: you can make it sugar-free and that means calorie-free!
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The first time I tasted dry lavender syrup was when I made it to prepare my blueberry and lavender mojito. I found the recipe in Market Fresh Mixology – Cocktails for Every Season, authored by Bridget Albert and Mary Barranco.
After getting my dry organic lavender flowers, I made the syrup. For me, it was a total and pleasant surprise. To me, dry lavender was limited to the linen and lace sachets you put in your lingerie drawers to keep a fresh smell.
The subtle flavor and aroma of lavender
Little did I know that its delicate flavor and fragrance make dried lavender flowers an extraordinary ingredient.
This syrup has a sweet lavender aroma. The flavor may be intense, but it becomes smooth and deliciously floral when you dilute it. Its color doesn’t honor the subtle lavender notes it brings to the nose and the palate.
How to make lavender simple syrup
Making lavender syrup is as easy as making a simple syrup (one part of water and one part of sugar) with the addition of dry organic lavender flowers. Then, you just have to bring it to a boil, immediately turn the heat down, and simmer for 15 to 20 minutes. Once the syrup is completely cold, you strain it and store it in a glass bottle, and then refrigerate it. That’s all. You have your lavender-infused simple syrup ready to use.
Can I make sugar-free lavender syrup?
The answer to that question is yes, you can. When I first started making my lavender syrup, I used to prepare it with sugar. Since Monk Fruit made its triumphal entry to the market a couple of years later, I substituted sugar with this sweetener.
The reasons I suggest using Monk Fruit are not only that it’s zero calories, but also because this product doesn’t have an aftertaste. It’s like sugar, at least when making syrups like this one. The only thing is that, no matter how much you stir your syrup, some monk fruit crystal will sit in the bottom of your bottle.
Dry Lavender syrup recipe
Sugar-free Lavender Syrup
- ½ cup dried organic lavender
- 1 cup Monk Fruit
- 1 cup water
- In a small saucepan, bring all ingredients to a boil over medium heat.
- Lower the heat and simmer for 15 to 20 minutes, stirring occasionally.
- Let it sit and completely cool down. Strain, and store in a sterilized bottle in the refrigerator.