Ingredients
● 1 cup water
● 1 cup allulose
● ¼ cup fresh food grade lavender buds (lightly packed)
● 20–30 drops liquid monk fruit concentrate (adjust to taste)
● 1 teaspoon lemon juice (optional, for color adjustment)
● 1 tablespoon dried butterfly pea flowers (optional, for blue color)
Instructions
1. Combine the water and fresh lavender buds in a small saucepan.
2. If using butterfly pea flowers for a blue hue, add them along with the lavender.
3. Bring to a gentle simmer, then reduce the heat and let steep for 10–15 minutes.
4. Strain out the lavender buds (and pea flowers, if used).
5. Return the infused water to the pan and stir in the allulose.
6. Heat gently until the allulose is completely dissolved. Do not boil vigorously.
7. Remove from the heat and stir in the monk fruit, if using.
8. Add lemon juice a little at a time if desired—note that lemon juice will shift the color toward purple or pink rather than blue.
9. Let cool completely before pouring into a glass bottle or jar.
Storage
Refrigerate for up to 2 weeks. If you notice a few crystals over time, gently warm the syrup and shake before using.
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