Learn how to make lavender simple syrup with just three ingredients and a few easy steps. This homemade syrup delivers a delicate floral sweetness perfect for lemonade, lattes, cocktails, and drizzling over pancakes or crepes.
Lavender syrup is made from water, sugar (or honey), and culinary-grade lavender. It’s quick to prepare, more flavorful than store-bought versions, and very versatile.
Use this syrup to add a subtle floral note to beverages or desserts. It’s especially nice in iced drinks, hot lattes, lemonades, and as a finishing touch on sweet breakfasts.
What Type of Lavender to Use
Choose fresh lavender blossoms or dried lavender buds labeled “culinary grade,” which means they’re intended for consumption. If using fresh lavender, pick organic buds that haven’t fully opened to avoid overly strong, grassy flavors.
If you want a purple-toned syrup, use the freshest, deeply colored purple buds available and skip vanilla, which can mute the color.
Quick Recipe Tips
- Include a splash of vanilla extract if you want a lavender-vanilla variation; omit it for a pure lavender flavor.
- This recipe yields about 1/2 cup of syrup. Double or triple the ingredients to make a larger batch.
FAQs
Lavender can produce a range of colors when brewed; many culinary lavenders are brownish rather than vivid purple. Using very fresh, deeply purple buds and skipping vanilla or honey can help preserve a purple tint. If color is essential, a tiny amount of natural food coloring can be used, but flavor should be the priority.
Bitterness usually means the lavender was cooked too long or the heat was too high. Avoid boiling; simmer gently for a short time to extract the floral flavor without releasing bitter notes.
Stored in a sealed container in the refrigerator, lavender simple syrup will keep for up to 3 weeks.
Use lavender simple syrup anywhere you’d use ordinary simple syrup: cocktails, lemonades, iced teas, coffee drinks, and more. It’s also lovely drizzled over desserts and breakfast items.
Storage
Keep the syrup in a sealed jar or airtight container in the refrigerator for up to three weeks.
How to Use Lavender Simple Syrup
Start with 1 to 2 tablespoons of syrup per cup of liquid and adjust to taste. It blends well into hot and cold beverages and enhances many recipes.
- Cocktails
- Coffee or Tea Latte
- Lemonade
- Iced Tea
If you try this lavender syrup, leaving a rating or review helps others—and it’s always nice to hear how you used it.
Lavender Simple Syrup (with or without Vanilla)
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Print Recipe
Equipment
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Saucepan
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Fine Mesh Strainer or Cheesecloth
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Mason jar or small airtight container
Ingredients
- 1/2 cup granulated sugar, or honey
- 1/2 cup water
- 5 teaspoons dried lavender buds
- Splash of vanilla extract, (optional)
Instructions
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Combine the sugar (or honey), water, and lavender buds in a small saucepan.
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Heat gently over medium until the mixture simmers. Let it simmer for about 5 minutes, stirring until the sugar dissolves. Do not boil. Remove from heat and stir in the vanilla if using. Allow the mixture to cool so the lavender infuses further.
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Strain the syrup through a fine mesh strainer or cheesecloth into a clean jar to remove the lavender buds.
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Store the sealed jar in the refrigerator for up to three weeks.
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A favorite use is adding a splash to a lavender latte or stirring it into iced tea or lemonade.
Notes
Storage: Keep refrigerated in a sealed container for up to 3 weeks.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.