Lavender Syrup
Syrups
Ingredients
- Sugar500 grams
- Water500 ml
- Dried Culinary Lavender15 grams
Method
- 1.Combine water and sugar over low heat, stir until dissolved.
- 2.Add dried lavender, remove from heat.
- 3.Steep for 30 minutes — taste and strain when floral but not soapy.
- 4.Fine strain, bottle, and refrigerate.
Notes
- Used in the Amelia (Employees Only). Over-steeping makes it bitter/soapy.
- Lasts 3-4 weeks refrigerated.
Batch scaling
Common batch sizes for the Lavender Syrup. Want a different number? Open the calculator.
| Ingredient | ×1 | ×2 | ×4 | ×8 | ×16 |
|---|---|---|---|---|---|
| Sugar | 500 grams | 1000 grams | 2000 grams | 4000 grams | 8000 grams |
| Water | 500 ml | 1000 ml | 2000 ml | 4000 ml | 8000 ml |
| Dried Culinary Lavender | 15 grams | 30 grams | 60 grams | 120 grams | 240 grams |
Scale to any batch size — instantly
Open the calculator to scale the Lavender Syrup by servings, bottle fill, or container volume. Unit conversion built in.
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