Blueberry Lavender Syrup

Sweeten Your Day with Homemade Blueberry Lavender Syrup!

If you’re searching for a unique and elegant syrup to make at home, look no further! This Blueberry Lavender Syrup recipe is easy to make with your food mill and is perfect for canning. Whether you’re topping pancakes, mixing into cocktails, or drizzling over desserts, this recipe is sure to become a new favorite for food preservation lovers and home cooks.

Ingredients:

• 4 cups fresh or frozen blueberries

• 2 cups water

• 1½ cups sugar

• 1 tbsp dried culinary lavender buds

• 1 tbsp lemon juice

Instructions:

1. Cook the Berries:
   In a large saucepan, combine blueberries and water. Bring to a gentle boil and simmer for 10–12 minutes until the berries burst and soften.

2. Mill for Smoothness:
   Pour the mixture through your food mill using the fine disc, collecting the smooth blueberry juice and pulp below. Discard skins and seeds.

3. Infuse with Lavender:
   Return the liquid to the pot. Add lavender buds, sugar, and lemon juice. Simmer for another 10 minutes, stirring until sugar dissolves.

4. Strain:
   Remove from heat and strain the syrup through a fine-mesh sieve or cheesecloth to catch the lavender buds.

5. Bottle or Can:
   Pour hot syrup into sterilized jars or bottles. For canning, process in a boiling water bath for 10 minutes.

Food Mill Tip:

Using a food mill for homemade syrup gives you a silky, seedless finish without any need for manual straining, making this the perfect blueberry syrup recipe for your canning collection!

Serving Ideas:

• Drizzle over pancakes, waffles, or French toast

• Stir into lemonade, sparkling water, or cocktails

• Spoon onto ice cream, cheesecake, or yogurt