Blueberry Lavender Syrup

This Blueberry Lavender Syrup is a versatile gem. It’s sweet, floral, and packed with the essence of late summer.

The combination of ripe blueberries and aromatic lavender creates a syrup that’s perfect for drizzling over pancakes or waffles, like with this Homemade Fluffy Buttermilk Pancakes With Blueberry Syrup.

Homemade Fluffy Buttermilk Pancakes With Blueberry Syrup

You can also use it to sweeten iced tea or make a blueberry lemonade. Mix into cocktails or mocktails. Like with this Fruit Infused Mocktails: Savor Every Sip of Summer.

Fruit Infused Mocktails: Savor Every Sip of Summer

The Pulp Hack

Don’t toss the leftover pulp! Here’s why it’s a kitchen win. First it’s zero waste. Repurpose the pulp, as it add moisture and a subtle blueberry-lavender note to muffins, scones, or quick breads.

Blueberry Lavender Muffins

Cook’s Notes

Freeze the pulp in an airtight container if you’re not going to bake with it right away.

The pulp may retain some syrup, so reduce added sugar in your muffins, scones, or quick bread recipe slightly.

Add a pinch of lemon zest or vanilla to the recipe to complement the lavender.

This syrup isn’t just a recipe, it’s a two-for-one kitchen trick. Sweeten your drinks today, and bake something delightful tomorrow. Waste not, flavor more.

Blueberry Lavender Syrup

Yield: Approximately 1.5 cups

1 1/2 cups fresh blueberries

1/2 cup granulated sugar

1/4 cup water

1 teaspoon dried lavender buds, crushed

Rinse the blueberries thoroughly under cold water.

Crush the lavender buds lightly using a mortar and pestle or the back of a spoon to release their aroma.

In a small saucepan, combine the blueberries, sugar, water, and crushed lavender buds.

Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar.

Reduce the heat to low and let the mixture simmer for about 10–15 minutes, or until the blueberries have softened and the liquid has thickened slightly.

Remove the saucepan from heat and let it cool for 5 minutes.

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean bowl or jar, pressing gently on the solids to extract all the liquid. Discard the solids.

Transfer the syrup to a sterilized glass jar or bottle. Let it cool completely before sealing. Store in the refrigerator for up to 2 weeks.

Try These Flavorful Syrup Favorites

**From Orchard to Table: Easy Homemade Cherry Syrup**

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