This is an easy recipe for Purple Lavender Simple Syrup that is versatile for use in anything from drinks to baked goods. It gets its purple hue from a natural plant.
I figured I’d dedicate a post to making my Purple Lavender Simple Syrup since I had a few requests.
Lavender is a scent that I am familiar with since my Mom grew lavender in her garden. I love the smell — floral and fragrant, and reminds me of summer.
As a child, I could care less about flowers — but now that I’m older, I’m starting to appreciate the beauty in having my own garden. I’ve begun to collect the lavender flowers to turn them into DIY projects, such as this Purple Lavender Simple Syrup.
What is a simple syrup?
A simple syrup is basically a sugar and water mixture of 1:1 ratio. That’s why it’s called a simple syrup.
I like a ratio of 1:1 for this recipe since I find a 2:1 ratio a little too thick.
What makes this simple syrup purple?
Why you’ll love this recipe
This lavender syrup comes together very easily.
The purple hue is really enticing, and completely all-natural.
Secret ingredient to the purple hue
Butterfly pea flowers.
Butterfly pea flowers are a beautiful blue flower that is grown in Southeast Asia.
The flowers are steeped in cold or hot water and served as a tea (also known as blue tea).
Butterfly pea flowers are known for its intense blue hue, and is affected by pH.
So by adding in an acid, the blue tea will turn a shade of purple.
The butterfly pea tea does not have much taste, so in this application, we’re just utilizing it for the colour only.
Ingredients you’ll need
- granulated sugar:
- culinary lavender: flower buds
- butterfly pea flowers: turns the syrup blue
- lemon juice: changes the syrup from blue to purple, due to the acidity; only a few drops is needed
How to make the syrup
Make the sugar syrup.
Steep the lavender flowers in the syrup.
Add the butterfly pea tea and lemon juice.
How to store
Store the syrup in a clean sterile jar in the fridge for up to 1 week.
Don’t store the syrup at room temperature.
How to use it
I’s a versatile syrup that has a pleasant floral aroma that will perk up your drink or baking.
I’ve used this lavender syrup in double-baked croissants, and even as a cake layer soak.
Other recipes you may like
As always, let me know if you try out my recipe. Tag me on Instagram @siftandsimmer or leave me a comment/rating below. I’d love to see what you create!
Purple Lavender Simple Syrup
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- ½ C water
- ½ C granulated sugar
- 2 ½ Tbsp dried organic culinary lavender flowers
- ⅛ tsp butterfly pea flower powder
- a few drops lemon juice
- In a small saucepan, bring the water to a simmer. Pour in the sugar, stir to dissolve and remove from heat.
- Add in the lavender flowers and let steep for 5 minutes.
- In a separate cup or bowl, add ⅛ tsp butterfly pea flower powder and a splash of hot water to dissolve. Mix well.
- Add in a few drops of lemon juice to the butterfly pea tea and stir until it turns purple. Start with a drop or 2 first. You can add a little more lemon juice until you attain the hue you like.
- Combine with the sugar syrup and stir together.
- Pour into a clean glass container and store in the fridge for up to 1 week.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.