MONIN Premium Lavender Syrup 700ml for Cocktails and Mocktails. Vegan-Friendly, Allergen-Free, 100% Natural Flavours

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Lavender syrup will add an aromatic sweetness to cocktails such as the lavender martini, lavender Sapphire Collins, or lavender lemon drop martini. The amount of time the syrup infuses will depend on the freshness of your lavender (dried herbs do lose their potency over time) and quite frankly how strong you want the lavender flavor to be.For longer storage, keep lavender simple syrup in an airtight container in the freezer (if using glass, leave plenty of headspace to allow for expansion). I grew English lavender on my balcony while creating this recipe, so I used the fresh, fragrant leaves from that plant to make the syrup.

Lavender is great with citrus and creamy ingredients like ice cream, and even savory dishes like chicken or lamb, but don’t pair it with cheesy dishes or heavy pasta recipes. It was such a soothing latte, with gentle, herby floral notes and just the right amount of sweetness. Disclaimer: Sellers are responsible for following applicable laws and regulations and disclosing what is in their products. I made another batch this morning using 1/2 cup coconut palm sugar and 1/4 cup lavender buds, per the recipe. The mixture is allowed to steep for 30 minutes to allow the flavors to blend and create a delicate flavor.

An ode to the solar, fresh scents of lavender, Lavender 1883 syrup opens with complex, floral, herbaceous and woody notes, followed by a subtle scent of lavender with delicate touches of vanilla. This was inspired by my other syrup recipes on this site, including Raspberry Syrup, Peach Syrup, and Blackberry Syrup. Etsy assumes no responsibility for the accuracy, labelling, or content of sellers' listings and products. Cook over low heat, stirring frequently, for about 5 minutes at which time the sugar should have completely dissolved and the syrup started to thicken. You can also taste-test it to see if it has enough lavender essence for you, too, and strain it earlier.