10 Tips for when cooking this dish
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Use only culinary-grade dried lavender for food safety.
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Steep longer for a more intense flavour, but don’t boil the buds.
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Taste after steeping — if too strong, dilute with more syrup base.
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Add a splash of lemon juice to brighten the syrup and help preservation.
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Use a fine mesh strainer or cheesecloth to remove all lavender bits.
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Let it cool fully before bottling to avoid condensation.
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Store in a sterilised glass jar for longest shelf life.
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Keep refrigerated and use within 2 weeks.
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Try it in coffee, cocktails, sodas, or cake glazes.
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Combine with other herbs like rosemary or mint for a unique blend.
Serve it with suggestions
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Stir into iced coffee or hot lattes
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Mix with sparkling water for a botanical soda
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Drizzle over vanilla cake or shortbread
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Add to lemonade or citrus cocktails
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Blend into whipped cream or frosting
FAQs
Q: Can I use fresh lavender instead of dried?
A: Yes, but double the amount and ensure it’s pesticide-free and culinary safe.
Q: How long does lavender syrup last?
A: Up to 2 weeks in the refrigerator in a sealed jar.
Q: Can I use honey or another sweetener instead of sugar?
A: Yes, but it will change the flavour and may reduce shelf life.
Q: What if the syrup is too strong?
A: Add more plain simple syrup to dilute the lavender flavour.
Q: Is this syrup safe for children?
A: Yes, when made with culinary lavender, it's safe in moderate amounts.
