Lavender Simple Syrup Recipe (Sugar Free)
Looking for a light and floral way to spruce up sugar free cocktails like this lavender martini? Or how about coffee drinks like this honey lavender latte? You will love this easy to make (and sugar free!) floral flavored lavender syrup.
Servings: 12 servings
Bring water to a boil, add in your allulose, then add the butterfly pea flowers (if using) and the lavender. Boil for 2-3 minutes, stirring often to dissolve the allulose.
Add in a few drops of fresh lemon juice if you want to turn the liquid purple. The lemon juice will react with the butterfly pea flowers and turn the water purple. Stir, and then take off the heat.
Using a metal sieve, strain into a clean container. Allow the lavender simple syrup to cool before adding it to any cocktails. Keep in an air tight container in the fridge for up to 10 days.
- Butterfly pea blossoms don't add much flavor to this simple syrup, but they add the lovely purple color! They are optional. To activate the indigo color, you must boil the butterfly pea flowers for a few minutes and then add a few drops of lemon juice. The acidity of the lemon juice releases the color from the flowers.
- Allulose is slightly less sweet than actual sugar, so use 1 and 1/3 cups allulose to every 1 cup of water.
- Lavender can go from delicious to overkill very easily. Don't overdo it!
Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg