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Lavender syrup is rather unknown to most people. You can give many drinks and food a very special touch. How to make lavender syrup yourself in a jiffy, learn here.
Anyone looking for syrup in the supermarket or in the beverage trade will find a whole range of these sweet additives. The palette ranges from caramel to mint to classic raspberry syrup, but rarely is lavender syrup. Lavender offers a very unique, aromatic flavor. Meanwhile, there are some cocktails and non-alcoholic mixed drinks, for which lavender syrup is used and it really is a taste experience.
If you do not want to look for lavender syrup at the supermarket for a long time, but want to use your harvest from your home garden, lavender syrup can make itself quick and easy. This not only refines drinks such as cocktails, water, tea and sparkling wine, but also gives ice a very special touch.
Lavender syrup quickly made with 4 ingredients
For about 0.5 liter lavender syrup you need:
- 200 g of sugar
- 150-200 ml of water
- 2 tablespoons of dried or 5 tablespoons of fresh lavender
- Juice of half a lemon
➥ Step 1:
Put water, sugar and lemon juice in a saucepan and let it boil while stirring until the sugar is completely dissolved. From this point the sugar syrup should cook for another 5 to 10 minutes.
➥ Step 2:
Now add the lavender and let the mixture rest. For fresh lavender you should let the mixture soak for at least a day, with dry lavender about three hours.
➥ Step 3:
After the brewing time, remove the lavender syrup, let it boil again and then fill it with clean, hot rinsed bottles.
When cooled, the lavender syrup lasts up to 3 months.