Homemade Lavender Syrup for Matcha

This is one of those small upgrades that completely transforms your morning drink. Floral but not soapy, lightly sweet, and it's totally gorgeous in flavor, smell and taste. This lavender syrup pairs beautifully with earthy matcha and creamy milk - it's especially great with an iced matcha. The result is a café style drink for a fraction of what you would pay in store!

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Prep Time: 10

Total Time: 10

Servings: oz

Author: Florence Jackson

Ingredients

2 Cups (475 ml) Water
2 Cups (400 g) Granulated Sugar
½ Cup (110 g) Dried Lavender (Culinary Grade)
1 tbsp (1 tbsp) Vanilla Paste

Instructions

To a large saucepan, add the water and sugar. Heat and stir until the sugar is dissolved.
Remove from the heat and stir in the lavender. Let 'steep' (leave all in the pot) until cool.
Strain this mixture through a fine mesh sieve over a bowl. Add the vanilla to the contents of the bowl (our syrup) and stir to combine. Pour this syrup into a mason jar or similar storage container. Keep in the refrigerator for up to 3 weeks.