I’m dreaming of spring.
Of a time when trees are bursting into fragrant bloom, flowerings of apple, and peach, cherry and pear.
Unfortunately, all I can do is dream, at the moment.
Spring will come, as it always does. I’ll steal blossoms from neighbors yards, church parking lots, it will all be great, questionably legal fun.
For now I’m pacifying my needs with the preservation of summers past – lavender buds.
What a beautiful thing they are. Soothingly scented, and what a unique fragrance it is.
I fell in love with lavender lattes recently.
Coffee, steamed milk, and lavender simple syrup may be the most perfect combination I’ve stumbled on thus far.
I love having my coffee made by someone else(I love to make it too!), but decided that lavender lattes needed to be something I could enjoy at home.
Luckily, it’s simple to make a lavender simple syrup. Sugar, water, and a handful of dried lavender buds are all you need.
You could use fresh lavender, if you had it around, too. It may be a bit more potent than dried, so I would recommend scaling down the amount used.
I add a bit of vanilla to add a touch of softness to the syrup, but you don’t need to add it.
I also like to add a few blueberries to the syrup to give it a purple color. Not necessary whatsoever, but I like the color to reflect the ingredients. Fresh or frozen berries are fine, and blackberries will work, as well.
Use this syrup to sweeten lattes, top pancakes or waffles, as a topping for panna cotta, whatever you can dream up.
More Syrup Recipes:
Rose & Grapefruit Syrup
Lavender Simple Syrup
This syrup is lovely as a sweetener for coffee or over pancakes and waffles. Use any way you would a simple syrup.
Serves: 1½ cups
- 2 cups Fine Cane Sugar
- 1¼ cups Water
- ¼ cup Dried Lavender Buds
- 10 Blueberries (fresh or frozen)
- splash of Vanilla, if desired
- Add the sugar and water to a medium sized saucepan and stir to dissolve sugar.
- Add the lavender buds and blueberries and bring to a boil.
- Reduce heat to medium and let simmer for 10 minutes, or until slightly reduced.
- Remove from heat and cover with a lid. Let sit and steep for one hour.
- Pour the syrup through a fine mesh strainer, pressing on the solids to extract all flavor and color. Stir in vanilla, if desired.
- Place the syrup in an airtight container and store in the refrigerator.
- Will keep for several weeks.
This seriously looks absolutely beautiful!! I still can never get over how good your photos are. You do such a good job with them! Do you use a self timer for them?
You are so kind, Justin, thank you. I do use a self-timer.
I’m not quite sure why you dont have your very own TV show???? You are simply amazing! Your recipes are amazing and the most beautiful I’ve ever seen. Plus, when made, they all seem to work perfectly! 🤗
What a nice thing to say, thank you so much Nicole! I’m so glad the recipes have worked out.