Hey everyone,
I’m looking to make homemade syrup for cocktails and coffee. I’ve seen a few recipes using dried vs. fresh lavender and different sugar-to-water ratios. Some say to steep the Lavender Simple Syrup for a few minutes, while others recommend a longer infusion.
I want a balanced syrup that isn’t too overpowering or bitter. Any tips on the best method? Also, does the type of lavender matter for flavor? Would love to hear your go-to recipes and any storage advice.
Thanks in advance!
I’m looking to make homemade syrup for cocktails and coffee. I’ve seen a few recipes using dried vs. fresh lavender and different sugar-to-water ratios. Some say to steep the Lavender Simple Syrup for a few minutes, while others recommend a longer infusion.
I want a balanced syrup that isn’t too overpowering or bitter. Any tips on the best method? Also, does the type of lavender matter for flavor? Would love to hear your go-to recipes and any storage advice.
Thanks in advance!
