Lavender syrup - original recipe for the sweet gold
Our great longing - summer vacation in Provence
Every year, from mid-June to mid-July, the fields of Provence are covered with beautiful blue-violet rows, exuding an intoxicating fragrance. The blue gold of Provence is back: lavender.
Lavender is the floral icon of southern France. Already used in ancient times by the Romans to perfume baths and condition laundry, this plant has now become the symbol of Provence. Used in many areas: in cooking, medicine, cosmetics, and decoration, lavender is recognized and appreciated for its many benefits.
We're happy to offer some genuine lavender products directly from Provence in our shop . (More on this: Autumn trip to our lavender producer at the foot of Mont Ventoux )
To satisfy our longing for Provence, and because lavender is blooming in Germany right now, we started making our own lavender syrup. A few drops in water for flavor or as a flavoring in sparkling wine or champagne—lavender syrup is so versatile.
No Monin nonsense with "lavender flavor" but pure and original ... real lavender syrup
The four components of lavender syrup
A lavender syrup consists of 4 ingredients that can be varied as desired:
- Sugar (alternatively whole cane sugar)
- Water
- Lemon juice (freshly squeezed)
- Lavender (dried)
Our perfect recipe - Lavender syrup
- 400 g sugar
- 300 ml water
- 6 tbsp lemon juice
- 6 tbsp lavender, dried or 12 tbsp lavender, fresh
And now step by step:
- Heat sugar, water and lemon juice in a saucepan while stirring
- Simmer gently for 5 minutes
- Remove the pot from the heat and stir in the lavender flowers
- Cover the pot and let the syrup steep for a day
- Pour the syrup through a sieve or a coffee/tea filter and fill it into a glass or bottle
Chin-Chin ! And the best part: we can use the syrup all year round. It's a reminder of summer in Provence every time.
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