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I had such fun with these Homemade Lavender and Rose Simple Syrups yesterday. A basic simple syrup is just equal parts sugar dissolved in water, and it’s used to sweeten drinks, both alcoholic and non-alcoholic, and sometimes it’s used in desserts, too. But the cool thing is that you can flavor them with just about anything, from herbs, fruits and spices, to almost anything you can think of. These florals just captivated my imagination.  The scents and the colors of flowers are familiar to all of us, but these syrups give you a change to experience their flavors as well.   I have lots of lavender growing in the backyard, but no roses, so part of my day was spent tracking down some suitable petals. I finally called my friend Judith and she graciously lent me a few of her gorgeous lavender roses for this project.  Just make sure whatever plants you use haven’t been sprayed with pesticides.  Even if you don’t have a garden, roses should be pretty easy to beg, borrow or steal.   If you can’t find lavender buds, you can buy them here. The process is, well, simple!  You dissolve the sugar into the water on …


Total time

0 minutes

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Ingredients

  • lavender simple syrup
  • 1 cup water
  • 1 cup sugar
  • 3 tbsp lavender buds
  • tiny touch of violet gel food coloring
  • rose simple syrup
  • 1 cup water
  • 0.5 cup Rose Water
  • 1 cup sugar
  • 1 heaping cup rose petals

Method

  1. To make the lavender syrup ~
  2. In a small saucepan heat the water, sugar, and lavender until it comes to a simmer, stirring to dissolve the sugar. Simmer gently for 5 minutes. Depending on the color of your lavender, you may or may not get a pale lavender shade to your syrup. If you want to bump up the color, add a TINY bit of gel paste food coloring. (use a toothpick)
  3. Let cool and then strain through cheesecloth into a jar or bottle with a tight fitting lid.
  4. Refrigerate until ready to use. It will keep for a month in the fridge.
  5. To make rose simple syrup ~
  6. Heat the water, rose water, sugar and rose petals in a small saucepan until it comes to a simmer, stirring to dissolve the sugar. Simmer gently for 5 minutes.
  7. Let the liquid cool, then strain into a jar or bottle with a tight fitting lid.
  8. Refrigerate until ready to use. It will keep for a month.