Honey Lavender Syrup from White Loft Studio
April 17, 2013
BreakfastSauceFood & Drinks
Leave it to Heidi to take a simple idea and infuse it with something so fantastic that it's instantly elevated to the next level. This honey lavender syrup is not only beautiful (hello, hostess gift!? party favour?!) it's also insanely easy to make yourself. And?  It could be used for a multitude of different applications. Today, the honey lavender simple syrup world is your oyster!
From Heidi... Honey Lavender Syrup is like a little bit of heaven on a spoon. It’s the perfect marriage of honey & lavender and is oh so lovely on many things. At first taste, I imagined it lightly drizzled over a single scoop of vanilla ice cream. But as I sampled again, I was flooded with thoughts of the many ways that this concoction could be used – on a slice of warm toast that was kissed with butter - a teaspoon in a glass of champagne - on a bowl of sliced strawberries - in a cuppa tea - or to simply flavor an icy glass of seltzer for a homemade and healthier soda.

Simple syrups are one of the easiest staples that I make in my kitchen. Ginger syrup is always in the fridge and others I make according to what is in season or ingredients that I find along the way. Making flavored syrup is as easy as combining equal parts of sugar and water, bringing that to a boil until the sugar dissolves, and adding whichever ingredient that you are flavoring it with, and simmering the mixture until it reaches the correct consistency. Your options are endless and experimenting with your favorite flavors is a great place to start.
Honey Lavender Syrup from White Loft Studio
Prep Time
5 Minutes
Cook Time
10 Minutes
Total Time
15 Minutes
1 cup local honey ? cup cane sugar
1 cup water 2 tablespoons culinary lavender buds
Bring honey, sugar, and water to a boil, stirring occasionally until the sugar dissolves
Reduce heat and add the lavender
Simmer until it thickens, I always know that it?s done when it coats a spoon. Remember that if it?s the perfect consistency when it?s heated, it will become too thick when cooled so it?s important to time this right (*Cook time listed is an estimate only!)
Remove from heat and strain into something that is heat resistant
Let cool and pour into a glass vessel, and it will last for a few weeks refrigerated.
I prefer swing top bottles, and this recipe fills a 250ml. bottle with just a little left over ready to sample in your favorite cocktail!
Styling, Photography + Recipe by: White Loft Studio