Blueberry Lavender Simple Syrup
Whether it’s over ice cream or in a cocktail, this Blueberry Lavender Simple Syrup captures summer in the Skagit Valley. For a burst of sweet and floral, we use ingredients from Bow Hill Blueberries and La Conner Gardens. Blueberries are ripe and ready from July through August. Bunches of lavender are in full bloom for much of the summer at La Conner Gardens. Each farm is open for Farmstand Fresh, a celebration of farms and flavors in the Skagit Valley.
Blueberry Production in the Skagit Valley
Did you know that the Skagit Valley cultivates 4,500 acres of blueberries? Our cool, maritime summers allow the berries to ripen slowly. Thus, they have more sugar. Which means that Skagit Valley blueberries are all the more sweeter for your Blueberry Lavender Simple Syrup!
Enjoy drizzled over ice cream, pancakes, or waffles. Make blueberry lavender cold foam to top iced coffees and teas. Or make blueberry lavender cocktails. The options are endless! Makes 1 3/4 cups.
Ingredients
½ cup fresh lavender flowers and buds – or substitute ¼ cup dried lavender
½ cup fresh or frozen blueberries
1 cup granulated sugar
1 cup water
Preparation
- Combine granulated sugar, blueberries, and water in a small saucepan. Simmer just until sugar dissolves and blueberries burst and bubble. Remove from heat, sprinkle lavender over warm syrup and stir to combine.
- Steep lavender in blueberry syrup for 10-15 minutes.
- Carefully pour through a fine mesh strainer to remove solids.
- Cover and store refrigerated for up to 2 weeks.
- Enjoy!
