Blueberry Lavender Syrup

Blueberry Lavender Syrup

One of our all-time favorite ingredients is lavender — we simply love the way its gentle flavor and scent perfume the mouth.  It is at once mysterious and slightly evocative.

It is also hands-down one of the easiest ways to transform a dessert or pastry into an elegant course.  Donna Zotter discovered this syrup a few summers back, and has paired it with everything from fresh fruit to ice cream to luscious Buttermilk Cake.

Makes about 1 ½ cups, with blueberries


¾ cup water
½ cup sugar
4 teaspoons dried (edible) lavender flowers
2 teaspoons fresh lemon juice
1 pint fresh blueberries, destemmed, washed, and dried


Place the water and sugar into a small, heavy-bottomed saucepan over medium heat.  Whisk to dissolve sugar.  Allow mixture to come to a boil.  Remove from heat and stir in the lavender.  Allow to steep for 30 minutes.

Pour lavender syrup through a fine mesh sieve into a clean bowl.  Discard lavender flowers.  Stir in the lemon juice.  Add blueberries.  Serve.

[Chef’s Note:  Syrup can be prepared without blueberries 1 day in advance.  Keep in refrigerator, covered.]

From Seriously Good (Dairy-Free, Egg-Free, Nut-Free) Food, Copyright 2005 Donna Marie Zotter.
Photo by Donna Marie Zotter.