Homemade Lavender Syrup

To make lavender syrup, start by preparing the flowers: remove any stems and leaves, keeping only the clean blooms. If using fresh flowers, rinse them gently under cold water and pat dry with a kitchen towel.

Finely zest the lemon (yellow part only, the white pith is bitter) and squeeze out the juice. Have a clean, sterilized jar or bottle with an airtight lid ready.

Combine water and sugar in a saucepan and bring to a boil, stirring constantly, until the sugar is completely dissolved and a clear syrup forms.

Reduce the heat to low, add the lavender flowers, lemon juice, and lemon zest if using. Simmer for about 5 minutes, then remove the pan from the heat.

Cover with a lid and leave to steep at room temperature for 6 to 12 hours (ideally overnight), allowing the flowers to release their fragrance and color. The longer you steep, the more intense the flavor.

Strain the cooled, steeped syrup through a fine-mesh sieve or cheesecloth into a clean jar or bottle, making sure no flower pieces remain.

Store the sealed bottle in the refrigerator. The syrup will keep for 4 to 6 weeks when chilled. For a longer shelf life, pour the hot syrup into sterilized bottles and seal immediately.

Use it in lemonades (about 2 tablespoons per glass of cold water and ice), iced tea, gin or prosecco cocktails, or drizzle over ice cream, panna cotta, or pancakes.