Lavender Maple Syrup isn’t just for dessert toppings! We like to pair it with flavored vodkas, and other lemon or blueberry flavored liquors. Lavender Maple Syrup is a fun twist on pure Vermont made maple syrup!

Comes in 1.7 oz or 6 oz.

🌿 Lavender Maple Syrup — A Note About Crystals

From time to time, you may notice small crystals forming at the bottom of your lavender maple syrup jar. This is completely natural! Maple syrup is a concentrated sugar solution, and when it cools or sits for a while, some of that sugar can come back out of solution and form tiny crystals — similar to honey crystallizing.

These crystals don’t mean the syrup has spoiled — in fact, they’re just sugar molecules settling back into their natural structure. If you’d like to return your syrup to its smooth, pourable state, simply:

• Place the jar in a bowl of warm water for 5–10 minutes, or

• Heat gently in the microwave for 10–15 seconds at a time until the crystals dissolve.

Once warmed, your syrup will be as silky and delicious as the day it was made.

 Notice a little bloom on top? That’s just natural sugar mold—totally harmless and a normal occurrence in real, small-batch syrup. Simply remove it and enjoy as usual. She’s still sweet, she’s just... got a little hat.

The Science Behind Maple Syrup Mold (a.k.a. “Sugar Bloom”)

• What it is:
  That film you sometimes see on the surface of opened maple syrup isn’t mold in the toxic, throw-it-out sense. It’s typically a harmless yeast or fungus (most commonly Wickerhamomyces anomalus, formerly known as Candida pelliculosa) that can grow in high-sugar environments like maple syrup.
  
  

• Why it happens:
  Maple syrup is a high-sugar, low-moisture product, which generally makes it inhospitable to bacteria—but certain yeasts and molds can still grow on the surface if the syrup is not refrigerated after opening. This growth doesn’t spoil the syrup; it just means air got to it and nature did its weird thing.
  
  

• Is it safe?
  Yes. The USDA and maple syrup producers agree: just scrape it off and reheat the syrup to a boil to kill off any remaining spores. The syrup is still totally safe to consume.
  
  

• Storage tip:
  Always refrigerate real maple syrup after opening to prevent future “hat formation.”

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