LAVENDER BUTTERFLY PEA SYRUP

Lavender Butterfly Pea Syrup

I’m so excited for y’all to try this one at brunch on Saturday! This floral syrup was made specially for the mimosa bar and it has deep lavender, a hint of vanilla-like sweetness, and that dreamy natural color from butterfly pea flowers! She pretty and she got flava!

Yield: 32 ounces

PREP IT!

For Lavender Syrup:

  • 3½ cups Water

  • 3½ cups Sugar, granulated

  • ½ cup Lavender flowers, dried, culinary grade

For Butterfly Pea Flower Extract:

  • ¼ cup Hot water

  • 1 tablespoon Butterfly pea flowers, dried

  • ½ teaspoon Lemon juice

For Serving:

  • Ice cold Champagne, Prosecco, sparkling wine, or sparkling water

  • Fresh lemon slices or edible flowers, for garnish (optional)

MAKE IT!

  1. In a medium saucepan, combine water and sugar. Bring to a gentle boil over medium heat, stirring until the sugar fully dissolves.

  2. Remove from heat and stir in the dried lavender flowers. Cover and let steep for 15 minutes. The lavender should smell floral and soft, not overly perfumey. Don’t walk away too long or it’ll start tasting like soap and sadness.

  3. While the lavender steeps, place butterfly pea flowers in a small bowl or cup and pour over the hot water. Let steep for 7 minutes until the water turns a deep blue-purple color. Stir in the lemon juice and watch the color shift into a vibrant violet.

  4. Strain the lavender syrup through a fine mesh strainer or cheese cloth into a large bowl or pitcher. Discard the lavender flowers.

  5. Pour the butterfly pea extract into the lavender syrup and stir well until evenly combined. The final color should be a soft purple-blue depending on your flowers and lemon juice.

  6. Allow the syrup to cool completely, then transfer to clean jars or bottles and refrigerate.

  7. To serve on a mimosa bar, add 1–2 tablespoons syrup to a champagne flute and top with sparkling wine or sparkling water. Garnish with lemon slices, fresh lavender, or edible flowers if you feeling fancy.

  8. Enjoy cold and floral!

Tip: This syrup keeps refrigerated for up to 1 week. You can also freeze it into ice cubes and drop them into lemonade, tea, mocktails, or brunch cocktails when you wanna feel a little luxurious on a random Tuesday.

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