Blueberry Lavender Syrup

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  • 4 cups fresh blueberries
  • 1 cup water
  • ½ cup granulated sugar
  • juice of 1 lemon
  • 1 tablespoon dried lavender buds


  1. Combine the blueberries, water, and sugar in a heavy bottomed sauce pan. Crush the berries with a potato masher then add the lemon juice and lavender to the pot. Bring the mixture to a boil over medium-high heat then reduce the heat to medium and simmer for 30 minutes, stirring occasionally until the liquid has reduced and the mixture has thickened.
  2. Place a fine mesh strainer over a large bowl and pour the blueberry mixture into the strainer. Gently press on the solids with a spatula to extract all of the syrup then discard the solids. Allow the syrup to cool then store in the refrigerator for up to a week.
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