Lavender syrup is a fragrant, versatile way to sweeten drinks and desserts. This easy homemade recipe highlights the floral aroma of lavender to enhance coffee, cocktails, lemonades, baked goods and more. It’s quick to make and stores well, making it a perfect pantry addition or a thoughtful homemade gift.
Lavender Syrup
Simple syrup is a staple for cocktails, iced drinks and sauces because it blends easily and carries added flavors beautifully. When you infuse simple syrup with lavender buds, the result is a lightly floral syrup with a calming aroma that complements citrus, vanilla, chocolate and many spirits. This recipe uses just sugar, water and culinary lavender, and it’s ready in under 30 minutes.
What is lavender syrup?
Lavender syrup is a syrup made by steeping lavender buds in a hot sugar-and-water mixture. The heat extracts the essential oils and fragrance from the lavender, creating a syrup that adds floral notes to beverages and desserts. You can use dried or fresh culinary lavender; dried buds are convenient and consistent.
Does this syrup use real lavender?
Yes — this recipe uses real lavender buds. For the best flavor, use lavender labeled for culinary use so it’s grown and processed for consumption. Steeping time affects intensity: a short steep yields a subtle floral note, while a longer steep increases the lavender aroma.
What does lavender syrup taste like?
The syrup has a delicate, fragrant floral flavor with sweet undertones from the sugar. It pairs especially well with lemon, honey, vanilla, chocolate and the deep, roasty flavors of coffee and espresso.
Does lavender syrup contain sugar?
Yes — simple syrup is sugar dissolved in water. You can use granulated sugar, cane sugar, or alternatives like coconut sugar or honey (note: honey will change the flavor). This recipe uses a 1:1 ratio of sugar to water for an easy, pourable syrup.
Is lavender syrup high in calories?
Because it’s made from sugar, lavender syrup contains calories. A little goes a long way — a teaspoon or two adds noticeable flavor without using much syrup.
Does lavender taste good in coffee?
Lavender and coffee make an appealing pairing. A small amount of lavender syrup adds floral brightness to lattes, mochas and iced coffees. Start with 1–2 teaspoons per 8 ounces of coffee and adjust to taste.
Other drinks to try
- Lavender lemonade
- Lavender mocktails and cocktails (martinis, Collins-style drinks)
- Lavender hot chocolate or lavender chai
Benefits and uses
Beyond its flavor, lavender is often associated with relaxation and a pleasant aroma. Culinary lavender adds a floral note to baked goods, syrups, frostings and glazes. Use lavender syrup to sweeten ice cream, pancakes, scones, cakes and sorbets, or drizzle it over yogurt and fruit.
What color is lavender simple syrup?
Lavender syrup can develop a pale purple or blue tint from the flowers, especially with certain varieties. The hue depends on the lavender type and steeping duration and usually fades slightly as the syrup sits.
How to make lavender simple syrup
This is a basic method for homemade lavender syrup. It’s quick and reliable:
- Combine equal parts sugar and water in a saucepan (for example, 2 cups sugar and 2 cups water). Add 2–3 tablespoons dried lavender buds (or a bit more for stronger flavor).
- Heat the mixture over medium heat, stirring until the sugar dissolves. Bring to a gentle simmer for a few minutes — avoid a vigorous boil.
- Remove from heat and let the lavender steep in the syrup for about 5–20 minutes, depending on how pronounced you want the flavor.
- Strain the syrup through a fine mesh sieve into a clean jar to remove the buds. Discard the flowers and let the syrup cool completely before sealing.
Troubleshooting: why syrup can taste bitter
If the syrup tastes bitter, the lavender may be old, low-quality, or over-steeped. Use fresh culinary lavender stored in a cool, dark place. If you notice bitterness, try shortening the steep time or using a smaller amount of lavender next time.
Storage and shelf life
Once cooled, transfer syrup to an airtight jar and refrigerate. Properly stored, lavender syrup will keep in the refrigerator for up to two weeks. For longer storage, freeze portions in airtight containers for up to three months; thaw in the refrigerator before using.
Recipe tips
- Use culinary lavender to avoid pesticides or off flavors.
- Fresh lavender can be used, but choose unopened buds for the best aroma.
- Adjust steeping time to control the intensity of the floral flavor.
- Double the recipe if you plan to gift jars or use the syrup frequently.
What pairs well with lavender syrup?
- Cocktails and mocktails — martinis, Collins, margaritas and spritzes
- Homemade lemonade and iced tea
- Coffee drinks — lattes, mochas and iced coffee
- Desserts — ice cream, cakes, scones and glazed doughnuts
Simple lavender syrup recipe (yields about 4 cups)
- 2 cups granulated sugar
- 2 cups water
- 3 tablespoons dried culinary lavender
Instructions
- Combine sugar, water and lavender in a medium saucepan over medium heat. Stir until the sugar dissolves.
- Bring to a gentle simmer and cook for a few minutes, then remove from heat.
- Let the lavender steep in the syrup for 5–20 minutes, tasting occasionally to reach the desired strength.
- Strain through a fine mesh sieve into a clean jar and discard the buds. Cool completely, then refrigerate.
Use 1–2 teaspoons per 8 ounces of coffee or adjust to preference in cocktails and lemonades. Enjoy the delicate floral lift lavender brings to both drinks and desserts.
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