Easy Lavender Syrup: An Unofficial Fairy Wine Recipe
What could be better than a glass of “fairy wine” to raise in celebration? In the cozy book The Very Secret Society of Irregular Witches by Sangu Mandanna, a sparkly fairy wine is created by potion-making witch Mika to celebrate with the children of Nowhere house. While her recipe has magical ingredients beyond the scope of this herbalist, below is an unofficial, delicious take on Mika’s drink.
MYO Lavender Syrup
The base of Mika’s “fairy wine” is a syrupy lavender liquid. We made two versions of lavender syrup to add to this drink. One is sugar-based and the other is honey-based. Both syrups are lip smacking delicious! The honey one is my favorite though, it blends well with the lemon in our fairy wine recipe to make a bright cheerful flavor! The sugar-based blend lets the color of the lavender blossoms shine through a bit more. Either version you choose will be perfect for your own lavender syrup!
You can use lavender syrup in more than fairy wine. Enjoy it with other beverages such as tea and coffee, use it as a drizzle over fruit or a baked good, or even add it to baked recipes for enhanced flavor!
Happily, lavender has many benefits beyond its lovely floral flavor. Commonly known as a calming nervine, lavender has made its way into many hearts as a favorite flowering herb to turn to in times of duress. But there is more to this unassuming little bud. Learn more about lavender in Page to Petal, a free ebook that covers three flowers from fiction, including lavender. Find it here.
Sugar-based Lavender Syrup
Ingredients
1 ½ tablespoons dried lavender buds
2 butterfly pea flowers (optional for more color)
1 cup water
1 cup white sugar
Directions
Add the lavender buds, butterfly pea flowers (if using), and water to a sauce pot.
Heat gently until warm.
Add the sugar and stir to incorporate.
Increase the heat a bit if needed until the mixture is lightly simmering.
Let simmer on low for 20 minutes, stirring occasionally.
Strain the flowers out and bottle up.
Store in the refrigerator for up to 4 weeks.
Honey-based Lavender Syrup
Ingredients
3 tablespoons dried lavender buds (use less for a lighter flavor)
4 butterfly pea flowers (optional for more color)
1 cup boiling hot water
6 ounces honey
Directions
Place the lavender buds and butterfly pea flowers (if using) in a quart jar.
Fill the jar with boiling hot water and cover the jar loosely with a lid.
Steep for 20 minutes.
Strain the flowers out (the jar will be hot, use caution).
Return the liquid herbal tea to the jar.
Add the honey to the jar and stir gently. This should dissolve the honey into the herbal tea.
Place a lid securely on top and store in the refrigerator for up to 4 weeks.
Mika’s Unofficial “Fairy Wine” Recipe
Mika is blessed with a talent for potion making; and so, we can be sure that her fairy wine would be nothing short of wonderful. Comprised of two of her “Can’t-Do-Withouts”, Mika’s recipe expertly blends lavender syrup and stardust tea. We substituted with sparkling water infused with butterfly pea flowers. You could use edible glitter if that sparks your fancy!
This makes enough for one 8 ounce glass of fairy wine
Ingredients
1 to 2 tablespoons lavender syrup
1 cup of sparkling water
4 butterfly pea flowers
Lemon juice
Directions
Prep Step 1: Make the Lavender Syrup
Make lavender syrup as shared above.
Prep Step 1: Infuse the Sparkling “Stardust” Water
Place the 4 butterfly pea flowers in the cup of sparkling water. Put a tight fitting lid on top to keep the sparkles contained as much as possible.
Let the flowers infuse into the water for 2 to 4 hours. Then strain the flowers out.
Assembly: Create Your Fairy Wine
Drizzle the lavender syrup into the bottom of a pretty glass. Use more syrup for a sweeter drink.
Carefully pour the butterfly pea infused sparkling water over the top.
Add the lemon juice by the dropful until you see a color change. We like to use about 20 drops of lemon juice.
I hope this recipe brings a bit of fun to your celebrations!
Wishing you a happy Solstice!
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