Lavender Syrup

Simple syrup tells you everything you need to know right in its name: It's simple. Just combine equal volumes of sugar and water, mix or heat to dissolve the sugar, and boom, you're done. Perhaps to some ears "lavender syrup" sounds slightly more complicated, but I assure you it's not. It is the exact same process as making simple syrup, just with some dried lavender flowers tossed in. It couldn't be easier.

Since the goal of an infused syrup like this is to transfer the flavor of the lavender into the syrup before straining the flowers out, we need to use heat—simply stirring without heat until the sugar dissolves makes perfect simple syrup, but not one that has picked up enough of the lavender flavor. It only takes about ten minutes of simmering to pull that flavor-transfer off, and then it's time to strain and store the syrup until ready to use.

And how might you use it? Well, lavender syrup works great in cocktails like thisLavender French 75, and any other cocktail or nonalcoholic drink where you might desire adding a floral twist. The syrup would also be a welcome addition to some desserts—you could use it to moisten cake, candy fruits, drizzle over ice cream, or add a dash to your favorite cookie batter for a subtle lavender essence.

This recipe offers a range of 1/2 to 1 teaspoon of lavender relative to the batch of syrup, with the lower amount producing a more subtle (though still very noticeable) lavender flavor while the 1 teaspoon punches it up to something a little more assertive, but still pleasant. Feel free to go in whichever direction appeals more, though do keep in mind that even a stronger syrup can be diluted with plain simple syrup or other sweeteners to allow for exactly the amount of lavender flavor you want; there's no need to go all-in if the result is too potpourri-like for your taste.