Making lavender simple syrup from scratch couldn’t be easier with just 3 ingredients and 5 minutes! It’s floral and sweet with a wonderful lavender taste and aroma. Learn how to make it at home with these easy steps, then infuse your favorite beverages like coffee, tea, cocktails, and more!
Have you ever wondered how to get that comforting coffee shop lavender latte at home any time of year? 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 make lavender syrup, it’s game over. You’ll be whipping up coffee drinks by day and 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 syrup from scratch is so easy to do with just 3 simple ingredients and right around 15 minutes…it just doesn’t get better than that!
What does lavender taste like?
If you haven’t had lavender baked goods or beverages before, you might be wondering what it tastes like…and if it tastes like what you’d expect after smelling essential oils or your favorite bubble bath.
Lavender adds a floral essence when it’s used in cooking and baking along with some sweetness. It’s herby with a unique flavor that is very distinct.
It comes from the same family as mint, rosemary, and thyme, so it is a wonderfully fragrant herb with just a hint of similarities (although, again, more floral).
3 Simple Ingredients
It’s true, you’ll only need three simple ingredients to make lavender syrup. 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.
- Granulated Sugar
Simple syrup is generally a 1:1 ratio of water to sugar, boiled down into (you guessed it!) a syrup. The sugar dissolves and the syrup is formed. To make lavender syrup, we are essentially flavoring the syrup by infusing it with lavender flowers.
What Kind of Lavender Should I Use?
While you can use either fresh lavender or dried lavender buds for this recipe, I recommend using the dried variety. 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 either way. Fresh lavender from yards or many floral shops is filled with pesticides and will often result in a bitter flavor instead of lovely floral lavender.
These are my favorite culinary-grade dried lavender flowers. A lot goes a long way, so this package lasts forever!
Photo credit: www.amazon.com
What Not to Do With Lavender
- Lavender is great 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’re using and 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 just to a boil and stir until the sugar is dissolved. Let it simmer for a few minutes, then it’s time to 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. I generally like to infuse it for about 20-30 minutes.
In a hurry? Add extra lavender flowers and infuse them for a shorter amount of time, just be careful not to overdo it. You can also taste-test it to see if it has enough lavender essence for you, too, and strain it earlier.
Strain the lavender flowers from the syrup using a fine-mesh sieve and cheesecloth. If you don’t have any 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 cause any harm.
Store the syrup in an airtight container in the fridge for up to 2 weeks. A mason jar is a great storage container, but a syrup jar works great, too.
If you start to notice any white forming along the sides after that point, it’s definitely time to throw it out and make a new batch.
Ways to Use Lavender Syrup
Friend, I am so happy to share some wonderful, delicious, absolutely fabulous ways to enjoy this homemade syrup. Even better? Leave me a comment below and let me know your favorite way to enjoy it, too!
- Hot coffee
- Iced Coffee or cold brew
- Hot or iced tea
- Homemade lavender lattes
- Iced Latte
- Over pancakes or waffles
- Added to buttercream frosting
- In the icing for lavender scones
- Lemonade (lavender is so good with lemon!)
- Over vanilla ice cream
- French 75 or Lavender Martini
Make a batch ahead of time and have it on hand for all these uses and more!
- How much does this make? This recipe makes around 1 1/4 cups of syrup. If you use about 2 tablespoons per beverage, it makes 10 servings. If you use 1 tablespoon per beverage, you’ll get about 20 servings.
- Can I halve this recipe? Absolutely! I halve it when I know I won’t be able to use it all.
- Can I use a sugar substitute? Sure, give my lavender honey syrup a try!
- Do I have to store this in the refrigerator? Yes, it will last much longer. Flavored simple syrup especially goes bad much quicker and should not be left at room temperature longer than a day.
- Can I use fresh lavender? I haven’t tried it myself, but in theory, yes, fresh lavender can be used. You will need to ensure that it, too, is culinary grade. Lavender grown in yards can sometimes be too bitter for enjoying, and storebought may be filled with pesticides. Fresh lavender should be bright purple but not yet open for the most flavor.
- Where do I buy dried lavender flowers? You can find culinary dried lavender flowers online on Amazon, in specialty stores, and sometimes at Whole Foods.
- Why doesn’t the syrup have a purple color? Even though lavender flowers are purple, the color doesn’t translate into the syrup, rather, they simmer down into a lovely golden amber color.
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!
Lavender Simple Syrup
- 1 cup granulated sugar
- 1 cup water
- 2 Tablespoons dried lavender flowers, culinary grade
- In a small saucepan, combine sugar, water, and lavender flowers. Heat over medium-high heat until simmering, stirring occasionally until the sugar is dissolved. Simmer for an additional 2 minutes.
- Remove from heat and let sit for 15-60 minutes to allow the lavender to fully infuse. I recommend taste testing at various points to ensure the lavender flavor doesn't get too strong, then move to the next step when it's to your liking.
- Strain the syrup into a jar using a fine mesh strainer or cheesecloth. Use immediately or store in an airtight container in the fridge for up to 2 weeks.
- Serving Size: this recipe makes approximately 1 1/4 cups of syrup. Feel free to halve it if needed.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.