Why You’ll Love This Recipe
I love Lavender Simple Syrup because I get a satisfying combination of delicate floral aroma and clean sweetness in every drop. Dried lavender, a squeeze of lemon, and a touch of vanilla give the syrup plenty of calming, spa-like flavor, while the sugar keeps it smooth and pourable.
I also appreciate how simple this recipe is. I steep lavender in hot syrup in one small saucepan, so I get a homemade sweetener with minimal cleanup and none of the artificial taste of many store-bought versions.
Another reason I keep this recipe in my rotation is its flexibility. I can use it in lattes, iced tea, cocktails, baked goods, and breakfast dishes, and I can adjust the strength of the lavender to suit my taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements below.)
For the Syrup
- 1 cup water
- 1 cup granulated sugar
- 1 1/2 tablespoons dried culinary lavender buds
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
For Flavor (Optional)
- 1 strip lemon peel
- 1 tablespoon honey
- A few drops of blue and red food coloring, for a purple tint
- 1 sprig fresh thyme or lemon balm
For Serving
- Hot or iced lavender lattes and steamed milk
- Lemonade, iced tea, and sparkling water
- Gin cocktails, French 75s, and prosecco spritzes
- Cake layers, for brushing
- Vanilla ice cream, yogurt, or fresh fruit
Directions
- In a small saucepan, I combine the water, sugar, and salt. I place the saucepan over medium heat and stir until the sugar dissolves completely, about 2 to 3 minutes.
- I bring the mixture to a gentle simmer and cook for 1 to 2 minutes until the syrup looks clear and slightly glossy. I take care not to boil it hard, since that can cause the syrup to thicken too much or crystallize.
- I remove the saucepan from the heat and add the lavender buds. If I’m using lemon peel, honey, or herbs, I add them now.
- I cover the saucepan and let the lavender steep for 15 to 20 minutes. I avoid steeping longer than 30 minutes, since lavender can turn soapy and bitter.
- I taste the syrup after 15 minutes. If I want a stronger floral flavor, I let it steep for a few more minutes.
- I strain the syrup through a fine-mesh sieve into a clean jar or bowl, pressing gently on the buds to extract the liquid.
- I stir in the lemon juice and vanilla extract. If I want a light purple tint, I add a tiny drop of food coloring.
- I let the syrup cool completely, then cover it with a lid and refrigerate it. I shake or stir it before each use.
Servings and Timing
I get approximately 1 cup of syrup, which provides about 16 tablespoons.
- Servings: About 1 cup
- Prep time: 2 minutes
- Cook time: 5 minutes
- Steeping time: 15–20 minutes
- Total time: About 20 minutes, plus cooling time
The exact flavor depends on the freshness of the lavender and how long I steep it, so I taste the syrup before bottling it and adjust the steeping time next time to match my preference.
Variations
- Honey Lavender Syrup: I replace half of the sugar with honey for a rounder, more floral sweetness.
- Lemon Lavender Syrup: I add several strips of lemon peel and an extra squeeze of lemon juice for a brighter citrus flavor.
- Vanilla Bean Lavender Syrup: I add a split vanilla bean while the lavender steeps for a creamy, dessert-like version.
- Rich Lavender Syrup: I use 2 cups of sugar and 1 cup of water for a thicker, 2:1 syrup that lasts longer and adds more sweetness per drop.
- Lavender Earl Grey Syrup: I add 2 Earl Grey tea bags to the steeping syrup for a London Fog-style flavor.
- Sugar-Free Version: I use a 1:1 granulated sugar substitute, such as allulose or a monk fruit blend, and keep the syrup in the refrigerator for up to 2 weeks.
Storage/Reheating
I prefer using Lavender Simple Syrup within the first couple of weeks because the floral aroma is at its brightest, but it keeps well in the refrigerator.
I let the syrup cool completely, then transfer it to a clean, airtight jar or bottle and refrigerate it promptly. I keep a 1:1 syrup refrigerated for up to 2 weeks, and a 2:1 syrup for up to 1 month.
If the syrup thickens in the refrigerator, I warm the jar in a bowl of hot water or microwave it for 10 to 15 seconds, then stir until smooth. I can also add a splash of warm water to loosen it.
I can freeze the syrup in ice cube trays or freezer-safe containers for up to 3 months. I pop out a cube whenever I need a single serving for tea, lattes, or cocktails.
I always use a clean spoon when I dip into the jar, and I discard the syrup if it looks cloudy, smells sour, or shows any mold.
FAQs
What does lavender syrup taste like?
It tastes sweet and softly floral, with a gentle herbal, slightly citrusy finish. When I steep it correctly, it’s mellow and fragrant, not perfumy or soapy.
Can I use fresh lavender instead of dried?
Yes. I use about 3 tablespoons of fresh lavender buds in place of the dried buds, since fresh lavender is milder. I make sure the lavender is culinary grade and has not been sprayed with pesticides.
Why does my syrup taste soapy?
The lavender probably steeped too long or I used too much. I use no more than 1 1/2 tablespoons per cup of water and steep for 15 to 20 minutes, which keeps the flavor delicate.
Why isn’t my syrup purple?
Lavender syrup usually turns pale gold, tan, or light gray-brown, not purple. For a purple color, I add a tiny drop of food coloring or a few butterfly pea flowers during steeping.
How much syrup should I use in a latte?
I start with 1 to 2 tablespoons for a large latte and adjust to taste. Because the syrup is concentrated, a small amount goes a long way.
Conclusion
Lavender Simple Syrup is one of my favorite ways to turn a handful of dried flowers into a fragrant, floral, and satisfying sweetener. Gentle lavender, a touch of lemon, and a hint of vanilla come together for a syrup that feels special but takes hardly any effort.
Print
Lavender Simple Syrup is a delicate, floral syrup made by steeping culinary lavender in a basic sugar syrup. It takes about 10 minutes of hands-on time and adds a calming, perfumed sweetness to drinks. Use it in lattes, lemonade, iced tea, sparkling water, and cocktails, or drizzle it over fruit, yogurt, and cakes.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: About 1 cup (16 tablespoons)
- Category: Beverage
- Method: Stovetop
- Cuisine: French
Ingredients
- 1 cup (240 ml) water
- 1 cup (200 g) granulated sugar
- 2 tablespoons dried culinary lavender buds
- 1 strip lemon peel (optional)
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- Combine the water, sugar, and salt in a small saucepan over medium heat.
- Stir until the sugar dissolves completely, about 3 to 4 minutes, and the mixture just begins to steam. Do not let it boil.
- Remove the pan from the heat and add the lavender buds and lemon peel, if using.
- Cover and steep for 15 to 20 minutes. Taste after 15 minutes, since lavender can turn soapy if steeped too long.
- Strain through a fine mesh strainer into a clean jar or bottle, discarding the lavender and peel.
- Stir in the vanilla extract, if using.
- Cool completely, then cover and refrigerate.
Notes
- Use culinary lavender: Buy lavender labeled for cooking or tea. Decorative or craft lavender may be treated with chemicals.
- Less is more: Too much lavender or too long a steep gives a soapy, bitter taste. Start with 2 tablespoons and adjust next time.
- Don’t boil the lavender: Add it off the heat to keep the flavor delicate.
- Natural color: The syrup will be pale gold or light tan. For a purple tint, add a few dried butterfly pea flowers or a drop of natural food coloring.
- How much to use: Use 1 to 2 tablespoons per drink.
- Storage: Keep in an airtight container in the refrigerator for up to 2 weeks.
- Ways to use it: Add to lattes, London Fog drinks, lemonade, gin cocktails, sparkling water, or drizzle over peaches, berries, and shortbread.
- Flavor ideas: Pair with honey, vanilla, blueberry, or lemon.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 48
- Sugar: 12 g
- Sodium: 1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
