This lavender violet simple syrup is herbal and floral. It adds a unique flavor to anything it's added to - I like to use it in iced tea brewed with Harney and Sons Paris Tea. It's the perfect addition to any beverage or dessert.
- 1 cup granulated white sugar
- 1 cup filtered water
- 2 tablespoons dried culinary lavender
- 1 tablespoon dried culinary violet
Add the sugar and water to a small sauce pan and bring to a boil. Once the sugar dissolves, remove from heat and stir in the lavender and violet. Allow it to steep for 30 minutes.
Strain the simple syrup into a large jar through a cheesecloth-lined mesh strainer, and refrigerate. This lavender violet syrup is great in iced teas, on top of ice cream, or in your morning latte. The syrup lasts for two weeks refrigerated.