Homemade Lavender Syrup
This post may contain affiliate links. Please read our disclosure policy.
Homemade lavender syrup adds a subtle floral flavor to drinks and desserts. Simple to make with just a few ingredients, it’s perfect for creating unique recipes. Only 3 ingredients!
How to make lavender syrup with dried lavender
Ingredients:
- Granulated sugar
- Water
- Lavender – Note: There are 2 types of lavender. Edible and inedible. Make sure you use culinary-grade lavender.
Tools and kitchen gadgets:
- Measuring cups – or scale.
- Small saucepan (a 1-quart/1-liter will do just fine).
- Spoon – Or wooden spoon/spatula for stirring.
- Strainer and extra bowl where you will strain the liquid.
- Cheesecloth – You might need this if your strainer is not fine enough to catch the tiny pieces of lavender.
- Glass jar with a lid – Or glass bottle to store the lavender syrup in.
Making lavender simple syrup will take less than 30 minutes. All you have to do is combine all the ingredients in a saucepan and heat it until the sugar dissolves. At this stage, I like to stir a lot to help the sugar melt faster.
Then simmer slowly for about 20 minutes. You don’t want to boil it. Just simmer it. I like to stir it from time to time.
When done, strain off the buds. Let it cool, then pour into a jar or bottle.
Tip: Why not try also homemade gingerbread syrup? It is a tasty addition to your Holiday beverages, sweet breakfast or casseroles.
Frequently asked questions
Where to use lavender syrup?
- Cocktails
- Lemonade
- Tea
- Coffee
- Pancakes
It makes a perfect edible homemade Christmas gift. Why not pair it with seasoned salt or Italian seasoning and some sweet treats whether it be chocolates or cookies (Have you tried walnut crescent cookies?).
How long does it last?
It will last up to a month when stored properly in the fridge.
Why did my lavender simple syrup crystalize?
The most common reasons are the sugar not being dissolved completely or heating the mixture to a very high temperature.
If this happens, simply reheat it again and dissolve all the sugar crystals.
Why is my lavender syrup not purple?
This simple syrup will come out light brownish. To make it purple, you would have to mix in purple food coloring. I do not think the color is important, but if you do, add a few drops of food color in.
Julia’s notes:
- Make sure to use the food grade lavender. It should state it is for culinary use. I am lucky to be using organic lavender from my aunt’s garden, but you can easily order it on Amazon.
- Use a clean jar or bottle to store this!
- This recipe yields slightly over a cup of syrup.
More lavender recipes:
- Lemon Lavender Loaf
- Peanut Butter Stuffed Dates – If you have any leftover dried buds, drizzle some over these chocolate covered dates. They are so good and can be stored in the freezer!
Lavender Syrup
Ingredients
- 1 cup water (240 milliliters)
- 1 cup granulated sugar (200 grams)
- 3 tablespoons lavender buds (culinary grade, 5 grams)
Instructions
- In a small saucepan (1 quart/1 liter), combine all the ingredients.
- Heat on medium heat until the sugar dissolves, stirring regularly. Don’t boil.
- When the sugar is melted, reduce the heat to medium-low or low and simmer for 20 minutes.
- Turn off the heat, strain the lavender buds and let cool down.
- Pour into a glass jar or bottle that you can close with a lid. Keep refrigerated.
Notes
- This simple syrup will last for several weeks (up to a month) when stored properly in the fridge.
- Use in cocktails, coffee, tea, on pancakes, waffles, …