Add a floral note to tea, coffee, lemonade, mixed drinks, and more with this homemade lavender simple syrup! This syrup takes about five minutes to make and is great for gifts. Store in the fridge for 2-3 weeks so you can have a lavender latte whenever the craving strikes! Use as a substitute for Monin lavender syrup in any recipe.
My favorite way to use this syrup is in a lavender London fog, and it also goes well in oat milk lavender lattes. For extra flavor, you can make this with honey for a honey lavender syrup. Any drink made with it will also go great with lavender chocolate chip cookies and lemon lavender macarons!
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Ingredients for Lavender Simple Syrup
This is a standard simple syrup recipe, just with the addition of dried lavender buds for flavor. Use this as a 1:1 substitute in recipes that use Monin lavender syrup for a fraction of the cost.
- Dried lavender buds. The quality of lavender buds matters here, especially if you want a syrup that’s violet in color with an intense floral flavor. Look for culinary-grade “super blue” lavender buds. I’ve had the best results using that variety of lavender.
- Water. This thins out the syrup and makes it easy to pour.
- Granulated sugar. I prefer the 2:1 ratio of sugar to water for this recipe, as anything less than that can spoil in less than a week, even when stored in the refrigerator. If you are planning to use it quickly, feel free to add less sugar.
- Lemon or lime juice (optional). If your lavender syrup turns out more of an amber or light brown color, add a few drops of lemon or lime juice to correct the color. It will turn a beautiful shade of violet or blue (or pink, if you add too much)!
How to Make Lavender Simple Syrup
Simple syrup is one of the easiest recipes to make at home! There’s very little cleanup, and one recipe usually makes enough for dozens of drinks, depending on how much you use. I typically use one Tablespoon in each drink for lightly sweetened flavor.
Combine water, sugar, and lavender in a small saucepan, and bring to a boil. Boil for two minutes, then remove from heat.
For a thicker syrup (preferred for cocktails), simmer the mixture for 10 minutes, or until the water content has been reduced to your liking.
I like to let my lavender buds steep for an additional 10-15 minutes while the syrup cools for the most intense flavor. Then strain out the buds and pour the syrup into a bottle.
How to Store Homemade Lavender-Flavored Syrup
Homemade simple syrup is best stored in a bottle or airtight container with a spout to allow you to pour it easily into drinks. The high sugar content works as a preservative to keep the syrup good for two to three weeks in the fridge.
Please note: You always want to pour the syrup out of the bottle rather than dipping a spoon or measuring cup into the bottle, as it can introduce contaminants to the batch. Those contaminants can rapidly increase bacteria growth and lead to early spoilage.
Why Isn’t My Lavender Syrup Violet?
Lavender contains a natural colorant called anthocyanin that changes color based on the pH level. Some types of dried lavender buds will result in an amber-colored (or even green!) syrup rather than a pale blue or violet. But because of the anthocyanins, we can easily change the color from amber to violet with just one ingredient.
To make your lavender syrup violet, simply add one or two drops of lemon or lime juice and stir to combine! The acidity in the citrus juice will change the amber color to violet or light blue with just a few drops. Such a small amount doesn’t affect the overall flavor, either.
If you add too much lemon juice (more than five drops or so), the color will change to a pale pink!
FAQs about Lavender Simple Syrup
You can usually find lavender in the spice aisle, or you can order it online. Above all else, choose a lavender that is marked culinary-grade. Culinary-grade lavender is typically English lavender, which has been cultivated for flavor rather then aromatics (like in soap-making). A super blue or true blue variety will yield a beautiful violet color, as well.
For thicker syrup, bring the syrup to a boil, then reduce the heat. Simmer for about 10 minutes with the lavender buds, until the syrup has reduced by half.
Use a glass bottle with a thin neck, like this one, to make pouring the syrup into drinks easier. Avoid dipping spoons or straws into the syrup, as that may introduce bacteria that can quicken spoilage.
No, the syrup has started to spoil. You should dispose of it. For long term storage, try keeping the bottle of syrup in the freezer!
What to Use Lavender Simple Syrup In
Use lavender simple syrup or honey lavender syrup in baked goods, mixed drinks, iced coffees and teas, and cocktails. Here are a few ideas to get you started:
- Brush onto cake layers before frosting for a light floral addition
- Add a Tablespoon to coffee lattes for a delightful hint of lavender
- Add a Tablespoon to an Earl Grey latte for a London Fog
- Mix into lemonade for a lavender lemonade
- Whisk into heavy cream for a lavender whipped cream
- Drizzle on top of pancakes or berries for a sweet and floral flavor
- Add a splash to a glass of whiskey or bourbon to make a lavender old fashioned
Other Recipes You May Enjoy
I’m a big fan of lavender here at The Floral Apron, if you couldn’t already tell. Here are a few of my favorite floral-centered recipes on the blog!
Dish Cleanup: Piece of Cake
I rate my recipe cleanups on a scale of 1 to 5. 1 is only a handful of dishes, and 5 is everything including the kitchen sink.
This lavender simple syrup recipe has a cleanup rating of a 1. There’s one saucepan, one spatula, a strainer, and two measuring cups. Washing up the dishes after this is a breeze, especially if you let the saucepan soak for a few minutes to dissolve the sugar.
Homemade Lavender Syrup Recipe
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Lavender Simple Syrup
Add a floral note to lattes, lemonade, and mixed drinks with this homemade lavender simple syrup! Use high quality culinary lavender for a mild violet color that's beautiful in cocktails.
Ingredients
- 2 Tablespoons dried lavender (4 g)
- 1 cup water (240 ml)
- 2 cups granulated sugar (400 g)*
Instructions
- Combine lavender, water, and granulated sugar in a small saucepan over medium heat. Stir occasionally with a spatula to dissolve the sugar, then bring to a boil.
- Boil the syrup for about 2 minutes to reduce the water content slightly, then remove from heat.
- Allow the lavender buds to steep for 10-15 minutes until the syrup has cooled to room temperature.
- Strain out the lavender buds with a fine mesh strainer or cheesecloth, pressing any excess liquid out of the buds with a spatula (that's where a lot of the flavor is!). Then pour the syrup into a bottle, seal, and store in the fridge.
Notes
*I prefer "rich" simple syrups, which use a 2:1 sugar to water ratio. Rich syrups don't spoil as quickly and don't water down your drink quite as much as simple syrups, which is why I prefer them. You are welcome to make this syrup with a 1:1 ratio if you like!
High-quality, culinary lavender buds labeled as "super blue," like the one below, have the best chance of giving you a violet-colored syrup. This can still result in an amber-colored or golden syrup sometimes, though. If you want a violet syrup, add one to two drops of lemon or lime juice to the bottle and shake. The acidity will cause the syrup to change color! (Careful: Too much will turn it pink.)
This lavender syrup will last for 2-3 weeks when refrigerated. To reduce the chances of early spoilage, only ever pour the syrup out of the bottle. (Don't use a spoon to scoop the syrup out, as it can introduce bacteria into the batch.)
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Nutrition Information:
Yield:
24Serving Size:
1 TablespoonAmount Per Serving: Calories: 65Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 17gFiber: 0gSugar: 17gProtein: 0g
The nutrition facts are estimated and may vary based on specific ingredients used.
I’d love to see how your recipe turns out: Take a photo and tag me on Instagram @floralapronblog to share with me, or use the hashtag #floralapronbakes.
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