How to Make Lavender Simple Syrup

Have you ever wondered how to get that comforting coffee shop lavender latte in the comfort of your own home? Or how to elevate your homemade cocktails with lavender? This, my friend, is where homemade lavender simple syrup comes in.

Once you learn how to use dried lavender to make lavender syrup, it’s game over. You’ll be whipping up a 5-star lavender latte by day and craft cocktails by night without the price tag that comes along with cafe lattes or fancy bars. Oh, and maybe a midday lavender lemonade in there as a refresher. Endless possibilities!

Making this drink syrup from scratch is so easy—it requires just three simple ingredients. It just doesn’t get better than that!

What does lavender taste like?

Lavender is in the mint, rosemary, and thyme family, so it is a wonderfully fragrant herb with just a hint of similarities but more floral notes.

It adds a floral essence to baked goods like sugar cookies and lemon scones. It’s herbaceous with a very distinct flavor. Using just the right amount adds a hint of flavor, but if you use too much, your recipe will taste like soap. It’s important not to go rogue with this herb!

3 Simple Ingredients

It’s true; you’ll only need three simple ingredients to make lavender syrup for coffee. And one is questionably an ingredient (water, c’mon?!).

• Dried Lavender – make sure you’re using dried culinary lavender anytime you’re cooking with lavender. Find it online at Amazon, in specialty stores, and sometimes at Whole Foods.
• Granulated Sugar – a tried and true classic for the most neutral sweet flavor. Using other sweeteners will slightly change the flavor; check out our honey lavender syrup or brown sugar simple syrup for tested recipes using alternatives.
• Water – filtered water for the best flavor.

A few notes on the type of lavender

I recommend using dried culinary lavender for this recipe. You can buy a large amount in bulk and have them around for all of your favorite lavender recipes.

You must use culinary-grade lavender, whether you’re using dried flowers or decide to try using fresh lavender. Fresh lavender from yards or many floral shops is filled with pesticides and often has a bitter flavor instead of a lovely floral lavender flavor.

What Not to Do With Lavender

• Lavender is outstanding with citrus and creamy ingredients like ice cream and even savory dishes like chicken or lamb, but don’t pair it with cheesy dishes or heavy pasta recipes.
• Lavender is a super potent herb, so it can dominate other flavors easily.
• Too much lavender can make a dish taste almost soapy or sometimes bitter, so be aware of how much lavender you use. If you’re going to experiment…start small!
• Dried lavender is much more potent than fresh lavender (similar to any dried vs. fresh herb), so if you are substituting fresh for dried, you’ll need to double the amount. Vice-versa, if you’re substituting dry for fresh, you will want to halve the amount of lavender.

Let’s Make Lavender Simple Syrup

Homemade simple syrups are so easy to make and generally take very little time. This lavender version will require a little infusion time, but the amount will depend on your taste preferences.

First, combine the sugar, water, and lavender flowers in a saucepan. Bring the mixture to a boil and stir until the sugar dissolves. Let it simmer for a few minutes; then, remove from the heat and let the lavender infuse into the syrup.

Let the syrup sit with the flowers for up to 1 hour. The amount of time the syrup infuses will depend on the freshness of your lavender (dried herbs do lose their potency over time) and, quite frankly, how strong you want the lavender flavor to be.

I recommend taste-testing the syrup about every 15 minutes or so to see if the lavender flavor is the intensity you want it to be. Every time I make lavender syrup, and in my recipe testing process, I’ve found that the best flavor for myself and taste testers is around 20-30 minutes of infusing.

Strain the lavender flowers from the syrup using a fine-mesh sieve and cheesecloth. If you don’t have cheesecloth or a nut milk bag, you can simply use a fine-mesh strainer. Some smaller bits of the buds may remain in the syrup, but they won’t harm.

Storage Tips for Homemade Syrup

Store the syrup in an airtight container in the fridge for up to 2 weeks. A mason jar or another glass jar is a great storage option. A squeeze bottle or syrup dispenser are alternative storage options. They also make adding it to your coffee in the morning quite easy.

Flavored simple syrup especially spoils much more quickly than regular simple syrup and should not be left at room temperature for longer than a day. If you notice any white forming along the sides after that point, it’s time to throw it out and make a new batch.

Ways to Use Lavender Syrup

Oh, dear friend, I am so happy to share some wonderful, delicious, absolutely fabulous ways to enjoy this homemade syrup. I would love to hear your favorite ways to use it, too! Leave a comment below and let me know!

• In hot coffee with a little cream.
• Added to iced coffee or cold brew.
• Try it in hot or iced tea, too!
• Homemade lavender lattes are the absolute best.
• Make it a 2:1 ratio of sugar and water for a thicker syrup to top pancakes or waffles.
• Added to buttercream frosting or brushed between cake layers.
• In the icing on top of lavender scones.
• Lavender lemonade is elegant and so refreshing!
• Over vanilla ice cream – YUM!
• French 75 or Lavender Martini are two of my favorite adult beverages!

Make a batch ahead of time and have it on hand for all these uses and more!

Are you looking to mix it up a notch? Combine this syrup with vanilla bean syrup for a delicious combination of warm flavors, or pair it with its aromatic sibling, rosemary. Like fruity? Try this irresistible blueberry lavender syrup.

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!