One of our summer time favorites is lavender lattes. Last summer we carried a lavender syrup in our cafe, and this year we've decided to bring it back alongside the warmer weather. Our good friends over at the CWE Farm have given us some locally grown lavender to try this with and we're loving how the floral flavors mix so well with espresso.
- Measuring Spoons
- Mason jar or other airtight container
- 1 c sugar
- 1 c boiling water
- 1 T lavender
Fully dissolve 1 c sugar into 1 c boiling water.
Measure out 1 T of lavender buds, pour into dissolved sugar mixture.
Stir lavender into the syrup until all the lavender has been submerged.
Cover and let sit for at least 24 hours to let the lavender flavors infuse into the syrup.
Pour the syrup through the strainer to remove the lavender buds.
You're finished! Store in an airtight container and enjoy for up to two weeks.
To enjoy in your favorite beverage, add an ounce or two of the syrup to your drink and stir well.