Blueberry Lavender Syrup is a unique and delicious addition to cocktails, desserts, and more! With only a few ingredients, this syrup comes together in no time and you can start making delicious Blueberry Lavender treats.
Jump to:
- Why I Love This Recipe
- Ingredients Needed to Make Blueberry Lavender Syrup
- Other Homemade Syrup Recipes to Check Out
- How to Make Homemade Blueberry Syrup
- How to Store Simple Syrup
- What is Culinary Grade Lavender?
- What to Use This Syrup For
- Tools Needed to Make Homemade Syrup
- Blueberry Lavender Syrup
- Did You Make This Recipe?
Why I Love This Recipe
I love this Blueberry Lavender Simple Syrup recipe because it captures the essence of fresh blueberries and the soothing aroma of lavender in a delightful, versatile syrup. Its vibrant purple hue and blend of flavors make it a perfect addition to a variety of beverages, desserts, and cocktails.
Ingredients Needed to Make Blueberry Lavender Syrup
You only need 4 ingredients to make Blueberry Lavender syrup: blueberries, dried lavender buds (culinary grade), sugar, and water. For this recipe, you can use frozen or fresh blueberries.
I intentionally made this syrup with less sugar than regular simple syrup since blueberries are already sweet. If you want a thicker syrup, use an equal amount of sugar and water.
Other Homemade Syrup Recipes to Check Out
How to Make Homemade Blueberry Syrup
Place the water, sugar, and blueberries into a small saucepan over med-high heat. Once the sugar has dissolved, add the lavender buds and bring to a boil.
Mash up the berries while stirring constantly. Boil for 4-5 minutes and then remove from the heat. Allow the mixture to steep in the pan until it is completely cool, about 1 hour.
Strain the solids from the liquid using a fine-mesh strainer. Discard the solids or save them for another use (add to waffles, pancakes, muffins, etc).
How to Store Simple Syrup
Allow the syrup to cool completely. Pour it into a sealable container and store it in the fridge for 3-4 weeks.
What is Culinary Grade Lavender?
Culinary lavender is a specific species of lavender that is sweeter, becomes less bitter when cooked, and has more aroma than other lavenders. When culinary lavender is processed it is sifted multiple times so that all that remains is the lavender buds.
Most of the dried lavender for cooking you find in-store and online are culinary, but double-check the description or ask if you are not sure. I’ve found dried culinary lavender at my local grocery store in the bulk section and on Amazon.
What to Use This Syrup For
- Make a delicious cocktail like my Blueberry Lavender Gin Sour.
- Pour it on pancakes or waffels.
- Add it to your morning coffee or tea.
- Pour it over ice cream.
- Add it to lemonade or iced tea for a refreshing drink.
Tools Needed to Make Homemade Syrup
You will need a fine-mesh strainer to remove the solids from the liquid when making this syrup. This set of 3 is perfect for any kitchen and you will find that you use them all the time! If you don't have a fine-mesh strainer, you can also use cheesecloth.
Swing-top bottles are another kitchen staple that will make you will wonder why you never had them before. This is a set of 6 and also comes with a funnel, extra gaskets, and chalkboard labels!
And here is one of my favorite small stainless steel saucepans. It's affordable and once again another kitchen item you will find yourself using all the time.
Blueberry Lavender Syrup
Equipment
- measuring cups
Ingredients
- 1 teaspoon dried lavender buds (culinary grade)
- 1 cup fresh blueberries (can also use frozen)
- ½ cup water
- ¼ cup sugar
Instructions
- Place the water, sugar, and blueberries into a small saucepan over med-high heat. Once the sugar has dissolved, add the lavender buds and bring to a boil. Mash up the berries while stirring constantly. Boil for 4-5 minutes and then remove from the heat. Allow the mixture to steep in the pan until it is completely cool, about 1 hour.
- Strain the solids from the liquid using a fine-mesh strainer. Discard the solids or save them for another use.
- Store the blueberry lavender syrup in a sealed container in the fridge for 3-4 weeks.
Notes
- For this recipe, you can use frozen or fresh blueberries.
- I intentionally made this syrup with less sugar than a regular simple syrup since blueberries are already sweet. If you want a thicker syrup, use an equal amount of sugar and water.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Did You Make This Recipe?
If you make this blueberry simple syrup, please leave a comment below. You can also tag me on Instagram or Facebook and show me what you made with it.
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Cathy Lallemand says
Hello! Can this syrup be processed in a water bath in normal canning jars?
Emily says
Yes! It's a great idea to make small batches so you can enjoy the syrup anytime. Enjoy!
nancy says
made a bottle of this the other day and it was completly gone now! so yummy!
Emily says
That's when you know it's good! Thanks for the review!
Amy Liu Dong says
Thanks for the tips in making this recipe. It is so easy and definitely delicious!
Emily says
You are welcome!
Luca says
I have never tried it but now I must!
Stine Mari says
I love lavender syrup, but adding blueberry made it even more delicious!
Emily says
I totally agree, thanks for giving it a try!