Balsamic and Lavender Syrup

Makes about 75 oz (2.25 L)

4 cups (1 L) water
1.5 cups (375 ml) balsamic vinegar
3.75 cups (750 g) granulated sugar
15 g dried organic lavender

In a saucepan, combine water, vinegar, sugar and lavender. Simmer over medium heat for 10 minutes, until the sugar is completely dissolved and the syrup has thickened slightly. Set aside until the syrup cools to room temperature, then strain with a fine-mesh sieve and transfer into a airtight container. The syrup will last up to 5 days, refrigerated.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.