lavender infused syrup

You’ll want to be sure to plant herbs in your garden this spring. Yard, flower beds or pots the dirty details aren’t worth sweating it, just get some herbs planted. I made a a list of 10 herbs for your kitchen garden. Keepin’ it simple.

You will use herbs (bossy tone kinda intended) for sweet and savory cooking all season and planting your own will save you money. At the end of the season when you find you have an excess of herbs dry them for winter use. Plant herbs near your kitchen door to make grabbing a bit of freshness easy. We’ll start the herb chit chat with infused syrup. Lavender infused syrup will change your perspective on a rainy day or when your plain ol’ lemonade gets boing.

When you spend a quick minute making infused syrups you can keep them on hand for cakes or to top off a simple seltzer. Here is a short list of flavors to play with.  Watermelon seems like a day dream this early in spring but we’ll have them soon enough!

Flavor Infusion Inspiration

watermelon: basil  or mint
peach : mint or lavender
cherry : lime and vanilla
sour cherries : lemon
blueberry : lime or cinnamon
fig : vanilla
strawberry : thyme or  lemon verbena

lavender infused syrup

 

Print

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

This will keep well in the refrigerator for at least 3 weeks. Use it as a glaze for baked goods, hot or chilled tea or cocktails.

: phoebe's pure food

: cocktail, beverage, condiment

Ingredients

• 1 cup sugar
• 1 cup water
• ¼ cup fresh lavender buds& stems or 2 tablespoons dried lavender
• optional
• rind of lime or lemon
• vanilla bean pod (seeds removed and saved in a bit of sugar for later use)

Instructions

1. In a small saucepan over medium heat combine sugar and water, stirring until sugar has melted.
2. Reduce heat to low, add lavender and cover. Heat for 10 minutes.
3. Remove from heat. Cool. Strain into a tightly sealing glass jar and keep refrigerated for 2 weeks.

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