Not your basic sweetener. A simple syrup infused with lavender blossoms infuses it with that floral lavender essence. Use lavender syrup to sweeten up your coffee, matcha, pancakes, anything. My favorite is to use it to make an iced lavender matcha latte.
- 1 cup sugar
- 1 cup water
- 1 tbsp fresh or dried lavender blossoms (if dried, make sure it is culinary lavender you are using)
To make the lavender syrup: Combine sugar, water, and lavender blossoms in a small saucepan and bring to a boil, stirring until the sugar dissolves in the water. Once it comes to a boil, reduce heat to simmer and simmer 1 minute. Take it off the heat, cover the saucepan, and let steep 30 min. Strain the lavender out, and you’ve got lavender syrup. (Store in a mason jar in the fridge for later use).
To make an iced lavender matcha latte: whisk 1 tbsp good quality matcha with just enough boiling water to make a paste, mix with 1 cup of whole milk, and lavender syrup to taste (about 1 tbsp). That’s it!