Easy Lavender Simple Syrup Recipe
May contain affiliate links. See our disclosure policy.
Homemade Lavender Syrup lends lovely floral flavor to coffees, teas, lemonades, and cocktails. This recipe can be made with fresh or dried lavender buds. 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. I especially love it in Iced Matcha Lattes and Hot Tea Lattes!
What is Simple Syrup?
Simple syrups combine water, sugar, and flavorings to create a sweetener for coffees, teas, cocktails, and other beverages. Cane sugar syrup is the most basic simple syrup, made with just sugar and water. From there, flavor can be added with herbs, extracts, or spices.
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, but we also love to make Brown Sugar Cinnamon Syrup and Honey Syrup.
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.
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
Step 1: Combine lavender, water, and sugar. In a sauce pan, stir together the lavender and water and bring to a boil. Add the sugar then lower the heat to a simmer and continue to stir until sugar is dissolved. Keep at a simmer for 15 minutes.
Step 2: Steep and strain, then cool. Turn off the heat and allow the lavender to steep for another 15 minutes. Taste to make sure the lavender comes through. If you’d like it stronger, steep for another 5-15 minutes.
Step 3: Strain. Strain the syrup through a fine mesh strainer into a glass jar, discarding the lavender buds. Cool, then store in the fridge.
Storage and Make Ahead Instructions
- Simple syrup should be stored in an airtight container in the fridge. It will keep for 2-3 weeks.
- These are my favorite glass oil bottles from World Market, but you can also use mason jars or leftover jam jars to store the syrup.
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.
- 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 Grey Tea and some homemade Canestrelli Cookies for the ultimate tea time gift.
- Add moisture and flavor to cakes. Poke holes in this Lemon Zucchini Bread, and brush syrup on top.
- Lavender Lemonade– Substitute lavender syrup for sugar in Lemonade Shake Ups.
- Lavender Mint Tea– Sweeten Mint Iced Tea with lavender syrup for a dreamy summer drink!
FAQS
Absolutely. This recipe will make about 1 cup. Feel free to double it or halve it using the toggle in the recipe card below.
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.
Yes! You can substitute honey for the granulated sugar. It makes a fabulous honey lavender latte!
More Lavender Syrup Recipes
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 simmer, and stir until the sugar is dissolved. Continue 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 another 5-15 minutes. Strain the syrup through a fine mesh strainer into a glass container, discarding the buds.
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.
- if desired, substitute honey for the sugar.
Have you tried using local raw honey in place of the granulated sugar? We try to avoid sugar as much as possible & only use organic raw cane sugar when needed. Just wondering if honey would work just as well.
Hi! Yes, you can use honey instead of granulated sugar. I sometimes do a mix of both as well.
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!!
I’m so glad you enjoyed it! Thanks for sharing!
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!