This lavender syrups is sugar-free and a great way to add a unique flavor to your drinks and desserts without adding any extra sugar. By using allulose, a sugar substitute that is low in calories and doesn't spike blood sugar levels, you can create a delicious syrup that is perfect for adding to coffee, tea, cocktails, and more.
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Is Lavender Edible?
Yes, lavender is edible and is often used as an ingredient in cooking and baking. However, it's important to use culinary lavender, which is specifically grown and harvested for use in food, rather than lavender that is grown for ornamental purposes.
Culinary lavender has a sweeter and less pungent flavor than ornamental lavender, which is often used in potpourri and other non-food applications. When using lavender in recipes, it's important to use only the flowers and to avoid using the stems or leaves, as they can have a bitter taste.
Where Can You Purchase Culinary Lavender?
Culinary lavender can be purchased from a variety of sources, including specialty food stores, online retailers, and farmer's markets. Here are some options:
- Local health food stores or specialty food stores often carry culinary lavender in either the spice or baking aisle.
- Online retailers like Amazon, Etsy, and specialty herb stores carry a wide range of culinary lavender products, including dried lavender flowers, lavender extract, and lavender-infused syrups.
- Farmer's markets and local lavender farms are great places to purchase fresh culinary lavender. If you're lucky enough to live near a lavender farm, you may be able to pick your own lavender during the summer months.
When purchasing culinary lavender, look for varieties that are specifically labeled as "culinary lavender" or "food-grade lavender." This ensures that the lavender has been grown and processed specifically for use in food and that it's free of any harmful chemicals or pesticides. It's also important to check the expiration date and storage instructions, as lavender can lose its flavor over time if not stored properly.
Ingredients
Just 4 ingredients are used to make this sugar free lavender syrup.
For the sweetener, we used allulose as it dissolves without crystallization. Other low carb sweeteners such as monkfruit or Swerve can be used.
The addition of the lemon juice can make the lilac color as the acid reacts to the lavender. If you want a brighter color, a few drops of food coloring can be added (as I did for this batch to photograph better. I was a bit heavy handed with the coloring though!).
How to Make Lavender Syrup Sugar Free
This is an easy recipe and a simple keto syrup recipe.
Add lemon juice to a pan of lavender, allulose and water.
Strain the lavender to remove the flowers.
How to Use Sugar Free Lavender Syrup
Sugar-free lavender syrup can be used in a variety of ways. Here are some suggestions:
- Add it to coffee or tea for a unique flavor twist.
- Use it to sweeten lemonade or other fruit juices.
- Add it to cocktails such as our lavender mimosa or lavender martini for a floral touch.
- Drizzle it over ice cream or other desserts for a sweet and savory flavor.
- Use it to sweeten baked goods, such as muffins or cakes.
Sugar Free Lavender Syrup
Ingredients
- 1 cup water
- 1 cup allulose
- 1 ½ tablespoons dried culinary lavender
- 1 teaspoon lemon juice
Instructions
- In a medium-sized saucepan, combine the water, allulose, and dried lavender. Stir well to ensure that the allulose is fully dissolved.
- Bring the mixture to a boil over medium-high heat, stirring constantly. Once the mixture has come to a boil, reduce the heat to low and simmer for 10-15 minutes, stirring occasionally.
- Add the lemon juice which should change the color to a pale lavender color. A few drops of food coloring could be used.
- Remove the saucepan from the heat and let the mixture cool for a few minutes.
- Once the mixture has cooled slightly, strain it through a fine-mesh strainer or cheesecloth to remove the lavender.
- Transfer the syrup to a clean jar or bottle and store it in the refrigerator. The syrup will keep for up to 2 weeks.
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