Homemade Lavender Simple Syrup
May contain affiliate links. See our disclosure policy.
Homemade Lavender Syrup lends lovely floral flavor to coffees, teas, lemonades, and cocktails. It’s easy to make and perfect for holiday gifting!
Table of Contents
I tried a lavender latte for the first time several years ago when our local coffee shop offered them as a part of their summer specials. I was skeptical, but I’m a sucker for a special, so I gave it a try.
Two sips later, I was hooked. It was such a soothing latte, with gentle, herby floral notes and just the right amount of sweetness. I knew immediately I was going to need more cozy lavender drinks in my life.
Of course, I couldn’t leave myself at the mercy of the coffee shop’s seasonal specials. Thankfully, it’s a cinch to make Lavender Syrup, and it can be used in a variety of hot and cold beverages all year long.
What is Simple Syrup?
Simple syrups combine water, sugar, and flavorings to create a sweetener for coffees, teas, cocktails, and other beverages. Syrups are used by coffee shops and bartenders, because they effortlessly blend into both hot and cold drinks (no graininess!), and can be made with almost any flavoring you can imagine.
I always keep a bottle of homemade Vanilla Simple Syrup on hand, because it’s so incredibly versatile.
Simple Syrup Ratio
Most simple syrups use either a 1:1 or 1:2 ratio of water to sugar or a 1:2 ratio.
I use simple syrups mostly for coffee and tea, and I find the 1:1 ratio works best for me. It’s easier for me to control the sweetness, and I like that it’s thin enough to be poured easily through a glass oil bottle (this one from World Market is my favorite).
Bartenders often prefer the 1:2 ratio for cocktails, because it adds less water to the drink. Feel free to use this ratio if you prefer!
How to Make Lavender Simple Syrup
- In a sauce pan, combine 3 Tablespoons lavender buds and 1 cup of water. Bring the mixture to a boil, then add the sugar.
- Lower the heat so it maintains a gentle boil, and continue to stir until the sugar is dissolved.
- Lower the heat to a simmer and allow to simmer for 15 minutes.
- Turn off the heat and allow the lavender to steep as it cools. Taste the syrup after 15 minutes. If it has enough flavor, go ahead and strain out the lavender buds. If you want it stronger, continue to steep. I find 20-30 minutes is usually perfect for me.
>> This recipe makes about 1 cup. Feel free to double the recipe if you prefer!
>> Simple syrup should be stored in an airtight container in the fridge. It will keep for 2-3 weeks.
What kind of lavender should I use for simple syrup?
Lavender syrup can be made with either fresh or dried lavender buds. Unfortunately, my lavender plants didn’t make it this year (sorry lavender, I really tried!), so I opted for dried.
Look for culinary grade lavender, like this one. A bag this size can make MANY batches of syrup and can also be used for fragrant sachets and baked goods.
If you use fresh lavender, choose buds that are fully purple, but not yet opened.
Lavender Syrup Uses
- Lavender Lattes– Add 1-2 Tablespoons of lavender syrup to 8 ounces of strong brewed coffee. Top with 1/3 cup steamed and frothed milk.
- Sub 1 Tablespoon honey syrup for 1 Tablespoon lavender syrup in these Honey Lattes for an incredible honey lavender latte.
- Use 1 Tablespoon Vanilla Syrup for the Lavender Syrup–these two syrups play very well together!
- London Fog Lattes– This is my absolute FAVORITE use for lavender syrup! Add 1-2 Tablespoons of syrup to 6 ounces brewed Earl Gray tea and top with frothed milk. For more variations and tips, check out how to make tea lattes.
- Gifts– Package lavender simple syrup in glass jars (this kind or these would be perfect) for holiday gifting! Pair it with a box of Earl Gray Tea and some homemade Canestrelli Cookies for the ultimate tea time gift.
- Poke holes in this Lemon Zucchini Bread, and brush syrup on top.
- Add lavender syrup to buttercream frosting to add an herby note to vanilla or lemon cakes.
More Lavender Syrup Recipes
- Lavender Gin Cocktail
- Lavender French 75
- Lavender Mojito
- Lavender Lemonade
- Lavender Coconut Iced Coffee
Lavender Simple Syrup
Ingredients
- 3 Tablespoons lavender buds
- 1 cup granulated sugar (or sub coconut sugar)
- 1 cup water
Instructions
- In a sauce pan, combine lavender buds and water. Bring the mixture to a boil, then add the sugar.
- Lower the heat so it maintains a gentle boil, and continue to stir until the sugar is dissolved.
- Lower the heat to a simmer and allow to simmer for 15 minutes.
- Turn off the heat and allow the lavender to steep as it cools. Taste the syrup after 15 minutes. If it has enough flavor, go ahead and strain out the lavender buds. If you want it stronger, continue to steep. I find 20-30 minutes is usually perfect for me.
Notes
- If using fresh lavender, choose buds that are bright purple, but not yet open.
- Syrup should be stored in an airtight container in the fridge. Use within 2-3 weeks.
Equipment
Nutrition
I’ve made this recipe twice already (I actually have some simmering on the stove as I type this!) & absolutely love it!! I’ve used coconut sugar but it leaves my syrup super dark so hard to get that purple color with food coloring. The batch im making now, I’m using the granulated sugar & a few drops of vanilla extract to it! Thank you for sharing this!!
Okay the syrup definitely crystalizes. I find it bizarre how yours does not. What kind of sugar do you actually use? I use organic cane sugar. It crystalized the minute it starts to cool down in the stove top. But anyway, I will try to reheat in microwave or in hot water like mentioned. Just thought I’d let you know that it will not turn out like actual maple syrup or liquid at all.
I use granulated sugar, so that’s probably the difference. I’ve never had an issue with crystallizing.
Hey there! My lavender syrup tastes great, but it’s crystallizing in the fridge. I’ve made vanilla simple syrup many times and it doesn’t do that but this was my first go with lavender. Do you have any ideas what I did incorrectly? Thanks!
Hmm…I haven’t had that happen before with simple syrup, but it doesn’t necessarily mean you did something wrong. Crystallization could be from a big temperature change (so if it was put in the fridge while still warm) or if the sugar wasn’t fully dissolved. You should be able to reincorporate the crystals by heating the syrup on the stove top or in the microwave for a short period.
Thanks for the tips! I did put it in the fridge while it was still a bit warm, so that might be the issue. I’ll try reheating it and see if that helps. Appreciate the advice!
Wonderful recipe! Can the lavender buds be reused?
I am making this right now and was wondering if I can add vanilla extract to the syrup once it’s cooled down? Or will it taste bitter?
You definitely can! I would add it when it’s still a bit warm. We do this with our vanilla syrup, and it tastes great!
What do you use to heat up the syrup on the stove? I always make such a mess with a regular pot!
i just use a stainless steel sauce pot.
Do you have available the tag for your jar in the picture? Thank you!
I’m sorry, I don’t! I thought I made it in Canva, but I couldn’t find it in my projects. You can do tags pretty quickly with Canva though!