Comments on: Lavender Simple Syrup

By: zoe

zoe — Tue, 19 Mar 2013 16:04:46 +0000

Hi Michele,

It somewhat depends what you plan to use it for. I tend to use it to flavor cakes or put in some other recipe, which means it will get diluted and the flavor needs to be intense enough to hold up to competing flavors. If you are going to pour it over something as a sauce, then it may be too strong. Just add a bit more simple syrup to your taste.

Thanks, Zoë

By: Michele

Michele — Sun, 17 Mar 2013 19:07:32 +0000

3 tablespoons is a LOT of lavendar. Are you sure you didn’t mean teaspoon? I followed your recipe & it is too strong with the lavendar. I checked other recipes & one tablespoon per cup each of water & sugar seems more reasonable. I’m going to have to make another simple syrup batch to mix with this one to cut it.

By: zoe

zoe — Fri, 29 Jun 2012 12:35:25 +0000

Hi Seonald,

I just used some in a trifle, to soak the layers of cake. Just added it to sweet vermouth and brushed it on. I used lemon mousse and lots of berries. Delicious!

Enjoy, Zoë

By: Seonaid Francis

Seonaid Francis — Fri, 29 Jun 2012 11:49:58 +0000

Hi, I have a bottle of lavender syrup and am looking for cake and biscuit recipe ideas to use it in. Any ideas? Thank you!

By: zoe

zoe — Fri, 06 Jan 2012 16:12:28 +0000

Hi Ange,

Your drink sounds wonderful!

Cheers, Zoë

By: ange

ange — Fri, 06 Jan 2012 15:12:14 +0000

Hi!!! I work as a bar mananger at a country club… we r starting a specialty martini list and incorporating a lavender martini.. it is with Bombay sapphire gin, st. Germain liqueur, lavender simple syrup … hoping it goes over well.. was delighted.to see the recipe for the lavender syrup being used in so many different things!!!

By: zoe

zoe — Tue, 12 Jul 2011 14:00:40 +0000

Hi Tiffany,

I think it would work, but I would ask someone over at the http://www.extension.umn.edu/FoodSafetyEd/. They will know for sure! The syrup will sit happily in your refrigerator for about a month.

You have started quite a discussion over on Twitter with this question!

Thanks, Zoë

By: Tiffany

Tiffany — Tue, 12 Jul 2011 04:54:10 +0000

Do you think it would be possible to can the syrup while still hot? I think it would make a great gift item.

Thanks,
Tiffany

By: zoe

zoe — Tue, 07 Jun 2011 17:45:57 +0000

Hi Karen,

When making simple syrup you are working with an equal ratio of water to sugar, so it will not crystalize as easily. You do want to make sure that all of the sugar is completely melted before you cool off the finished syrup, or it may reform crystals on the top.

The only time I worry about stirring, or not stirring, is when I am making caramel. The ratio of sugar to water is much higher and the likelihood of getting crystallization is much greater.

Thank you! Zoë

By: Karen

Karen — Tue, 07 Jun 2011 16:46:40 +0000

Sounds great, but I thought your secret tip would be not to stir the simple syrup. In your recipe, you don’t say to stir, but you don’t say not to either. Is stirring/not stirring important?