So I’m walking through the syrup aisle at my favorite liquor store (yes, it’s that big that it has a syrups aisle) and started to long for the fun and creative drinks I used to play with before I gave up refined sugars.  I’ve gotten used to just drinking most spirits straight – which quite frankly, is dangerous because it goes down too quickly now, and boring because it’s always the same.  Oh, and expensive because the cheap stuff doesn’t taste good unmixed.

One of my favorite flavors to experiment with, especially with drinks, is lavender.  Monin makes a really good lavender syrup, but it is literally sugar water with artificial color added, so I’ve steered clear of it for several years now.

I thought I’d try to recreate it without the refined sugar, with a little spice, and it came out quite nice.  I’m really looking forward to experimenting with it during Sunday Funday ^_^

[Method]

Add agave nectar to a small sauce pan, and put it over medium heat.

Spicy Peppered Lavender Infused Agave Nectar - 1

Thinly slice the serrano pepper.

Spicy Peppered Lavender Infused Agave Nectar - 2

Add it to the agave, seeds and all!

Spicy Peppered Lavender Infused Agave Nectar - 3

Add lavender, and mix well.

Spicy Peppered Lavender Infused Agave Nectar - 4

Bring the mixture to a boil, stirring constantly.  Remove from heat and let it infuse for at least an hour.

Strain the mixture using a small strainer.

Spicy Peppered Lavender Infused Agave Nectar - 6

Once you have squeezed as much of the agave out of the lavender/pepper remains, slowly pour 1/4 cup of very hot water over the mixture to get as much of the agave out as possible.

The infusion gives the agave a nice lavender flavor with a bit of a kick.  I think I’ll try making spicy lavender lemonade martinis tonight!

Spicy Peppered Lavender Infused Agave Nectar - 7

Spicy Peppered Lavender Infused Agave Nectar
 
Ingredients
  • 12 oz light organic agave nectar
  • 1 large serrano pepper (feel free to experiment with other peppers and quantities for varied heat)
  • ½ c dried lavender
  • ¼ c very hot water
Instructions
  1. Add agave nectar to a small sauce pan, and put it over medium heat.
  2. Thinly slice the serrano pepper.
  3. Add it to the agave, seeds and all!
  4. Add lavender, and mix well.
  5. Bring the mixture to a boil, stirring constantly. Remove from heat and let it infuse for at least an hour.
  6. Strain the mixture using a small strainer.
  7. Once you have squeezed as much of the agave out of the lavender/pepper remains, slowly pour ¼ cup of very hot water over the mixture to get as much of the agave out as possible.