Lavender simple syrup is a simple sugar syrup infused with fresh or dried lavender buds. Learn how to make lavender syrup that’s perfect for adding a touch of floral sweetness to everything from cocktails to coffee or your favorite dessert.
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Why Should You Make This Recipe
I have several wonderful lavender recipes on the blog that I absolutely adore. My Lavender Ice Cream, Lavender Cookies, Lemon Lavender Cookies and Lavender Brownies are just a few of my favorite lavender recipes on the blog. I am so excited to add this easy lavender syrup to the blog.
- Only 3 ingredients needed. You only need a handful of basic ingredients to make a batch of homemade lavender syrup.
- The perfect way to infuse floral flavor. Lavender simple syrup is perfect to mix into cocktails, mocktails, in glazes, as a syrup for cake or to simply drizzle on top of a dessert.
Ingredients
This lavender simple syrup recipe needs only 3 simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you will need.
Ingredients: Gather dried culinary buds, water, sugar and lemon.
Substitutions
Here are my recommended substitutions to make this floral flavored syrup if you need them.
- Dried Lavender Buds: You’ll need to use culinary grade lavender buds for this recipe. I like to buy mine through a spice company or through Amazon. Feel free to use fresh lavender buds if you have them, just increase the amount by 3 (For example, 1 tablespoon dried lavender equals 3 tablespoons fresh lavender buds.)
- Sugar: For an easy refined sugar free option use maple sugar or honey. If you plan on using honey, reduce the water to ½ cup (180 ml).
- Water: This is an essential ingredient to make simple syrup.
- Lemon Juice: This is completely optional and up to your personal preference. Feel free to omit or use another tart citrus like lime.
Variation
Lavender Honey Simple Syrup: Replace 1 cup (200 g) sugar with 1 cup (240 ml) honey, reduce the water to ½ cup (180 ml) and use around 1- 2 tablespoons dried lavender buds. Follow the rest of the recipe directions as written.
How To Make
Learn how to make lavender simple syrup in a two easy steps.
- Add water, sugar and dried lavender buds into a small sauce pan. Bring the mixture to a boil over medium heat. Once the liquid is boiling, reduce the heat to low and simmer for an additional 6 - 10 minutes or until the sugar has dissolved. Remove the lavender infused syrup from the heat and allow the mixture to sit and cool for about 20 minutes.
- Once the lavender infused syrup has cooled, place a fine mesh strainer over a heat safe bowl. Pour all of the mixture into the mesh strainer. Most of the syrup will pass through the strainer, leaving the lavender buds behind. Gently press any remaining syrup from the buds. Remove the mesh strainer from the top of the bowl and discards the lavender buds. Taste the syrup and decide if you would like to add 1 - 2 teaspoons of freshly squeezed lemon juice. Pour the lavender simple syrup into a air tight container to store in the fridge for up to 2 weeks.
How To Store, Freeze, Thaw and Serve
- Store: Keep the lavender syrup in an airtight container in the fridge for up to 2 weeks.
- Freeze: Transfer the syrup to an airtight and freezer safe container to store in the freezer for up to 2 months. Make sure to leave some room at the top of the container before freezing.
- Thaw: Transfer the syrup to thaw in the fridge overnight.
- Serve: Use this simple syrup any place you would use a liquid sweetener and where you would want to have a background of sweet floral flavor. Lavender simple syrup is perfect to mix into cocktails, mocktails, in glazes, as a syrup for cake or to simply drizzle on top of a dessert.
M’s Expert Tips
- Use safe lavender, food grade. I prefer to use dried culinary grade lavender buds when baking with lavender. If you have fresh lavender from your own garden, that can work as well.
- Taste and adjust the lavender flavor. If you are using dried lavender, use between 1 - 4 tablespoons of dried lavender buds per 1 cup (200 g) sugar and 1 cup (240 ml) water. If you are using fresh lavender buds, plan on using around 3 times the amount compared to dried. For example, 1 tablespoon dried lavender equals 3 tablespoons fresh lavender buds.
- Simmer the simple syrup just until the sugar dissolves. Keep the heat to around medium and simmer only until the sugar dissolves. The lavender can taste bitter if it is overboiled.
- Strain the lavender buds. Once the syrup has cooled completely and the lavender has fully infused into the sweet syrup, make sure to strain the buds using a mesh strainer.
- Add a bit of citrus. Lavender and lemon are a match made in food heaven. Add 1 - 2 teaspoons of freshly squeezed lemon juice once the lavender syrup has cooled and the lavender buds have been strained.
FAQs
A flavored simple syrup will last up to 2 weeks when store in an airtight container in the fridge. For longer storage, freezer the simple syrup, but allow some headspace in the container.
This can happen when the culinary lavender buds have been overboiled.
Use this lavender infused simple syrup any place you would use a liquid sweetener. This is perfect to mix into cocktails, mocktails, in glazes, as a syrup for cake or to simply drizzle on top of a dessert.
Lavender pairs beautifully with tart fruits like berries, citrus such as lemon, orange and lime, as well as vanilla, chocolate, and honey.
Recipes to Pair with Lavender Syrup
- Easy Strawberry Shortcake (whip 1 - 2 tablespoons in whipped cream)
- Macerated Strawberries (add 1 - 2 tablespoons to berries)
- Lemon Brownies (add 1 - 2 tablespoons to glaze)
- Lemon Lavender Cookies
- Croissant French Toast (drizzle on the toast or mix into the berries)
If you try this Lavender Simple Syrup recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Lavender Simple Syrup Recipe
Equipment
- 1 sauce pan
- 1 heat safe and air tight container
- 1 fine mesh strainer
Ingredients
- 1 cup (240 ml) water
- 1 cup (200 g) granulated sugar
- 1 - 4 tablespoons dried culinary lavender buds
- 1 -2 teaspoons lemon juice, optional
Instructions
- Add water, sugar and dried lavender buds into a small sauce pan. Bring the mixture to a boil over medium heat. Once the liquid is boiling, reduce the heat to low and simmer for an additional 6 - 10 minutes or until the sugar has dissolved. Remove the lavender infused syrup from the heat and allow the mixture to sit and cool for about 20 minutes.1 cup (240 ml) water, 1 cup (200 g) granulated sugar, 1 - 4 tablespoons dried culinary lavender buds
- Once the lavender infused syrup has cooled, place a fine mesh strainer over a heat safe bowl. Pour all of the mixture into the mesh strainer. Most of the syrup will pass through the strainer, leaving the lavender buds behind. Gently press any remaining syrup from the buds. Remove the mesh strainer from the top of the bowl and discards the lavender buds. Taste the syrup and decide if you would like to add 1 - 2 teaspoons of freshly squeezed lemon juice.1 -2 teaspoons lemon juice, optional
- Pour the lavender simple syrup into a air tight container to store in the fridge for up to 2 weeks.
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