On a recent family visit to Burgenland, I tasted a homemade lavender syrup from my dear aunt Gitti. It has tasted so good that I simply HAVE to share the recipe with all of you! (Go to recipe directly)
Also, I did a bit of research and summarized the basics of cooking syrup, if you're a newby in this field.
What can I do with lavender syrup?
1. Use it for every kind of drink!
There are endless "fields of application": The lavender syrup tastes wonderful with water (about 1:6, so use 1 part syrup, 6 parts water). Lavender syrup with gin and tonic, with sparkling wine, with white wine and sparkling water (in Austria, that's a "Weißer Spritzer", for sweetening tea, for a nice summer bowle, ...
2. For desserts ...
Everyone who likes to bake and cook may find some other uses for lavender syrup, besides gin tonic and friends. For example, use it in creams and sauces, in pie fillings, add to ice cream, ...
Or how about pouring it over some vanilla pudding? (I didn't do it yet, I just wonder how it would taste...)
3. For meat !?
In my research I have also read of people that use lavender syrup for lamb roast . (Unfortunately, I cannot find the link to the forum entry any more) Like when you pour a bit of honey over roasted spare ribs or pork roast, you pour lavender syrup instead - should fit perfectly to lamb. (Let me know if you tried it out!)
4. As a gift for any occasion
The lavender syrup makes the perfect gifts - mainly because lavender as a food or drink is not that commonplace.
Shortly after boiling the lavender syrup, it is actually still violet, but the color disappears after some time.
The basics of cooking syrup
The basic tips I've collected are intended for people who do not yet have much experience with homemade syrup. They apply to syrup of flowers and herbs. For syrup of fruit, there are a few other rules that I did not cover in this article. Click here for the blog post about the basics of cooking syrup.
Recipe for homemade lavender syrup
- 1 l water
- 2 handfull fresh lavender flowers
- 1 kg Zucker 5 US cups or 2.2 lb
- 3 lemons organic (because you need the zest)
- Slice the lemons.
- Add lemon slices and lavender to the water and bring to boil. Boil at low temperature for about 5 minutes.
- Infuse overnight or about 24 hours. This means the lemons and lavender stays in the pot 😉 Does not have to be in the fridge
- The next day pour through a sieve. Add the sugar and bring to boil again without lemon & lavender. Again, for a few minutes at low temperature.
- Fill into clean bottles.