Lavender Simple Syrup (For Cocktails and Coffee)
This easy Lavender Simple Syrup is a fantastic way to add sweet floral flavor to your favorite drinks and desserts!
Our quick-steep method ensures a perfectly balanced lavender syrup—floral and fragrant, without any bitter or medicinal aftertaste. By avoiding common mistakes (like over-infusing or boiling the lavender), you’ll get a smooth, sweet syrup that tastes as beautiful as it looks!
For more tips on cooking with lavender, check out our Culinary Lavender Guide.
Key ingredients
- Dried lavender: Make sure to use culinary-grade lavender. Culinary lavender is processed in a way that makes it safe to eat. It also has a milder, sweeter flavor than non-culinary lavender that is often used for things like soap-making.
- Granulated sugar: You’ll need equal parts sugar and water to make the simple syrup. Scale up or down as needed.
- Salt: Don’t skip the salt! It balances the sweetness of the lavender and helps suppress any bitterness.
Step by step photos
Step 1: Combine the sugar, water and salt in a saucepan and bring to a simmer. Remove from heat when the sugar dissolves.
Step 2: Add the lavender buds, cover and steep for 15 minutes.
Step 3: Strain out the lavender buds using a fine mesh sieve or cheesecloth.
Step 4: Transfer to an airtight container or jar and store in the refrigerator.
Storage
Lavender simple syrup can be stored in an airtight container in the fridge for up to 2 weeks.
How to use lavender syrup
- Coffee: Iced lavender lattes are my favorite way to enjoy lavender syrup – the perfect spring coffee!
- Cocktails: Gin and tonics are delicious with a splash of lavender syrup!
- Lemonade: Lemon and lavender are a delicious pairing!
- Desserts: Lavender syrup is a great way to add floral flavor to frostings and glazes.
FAQs
Lavender can cause the simple syrup to turn bitter if you boil the lavender buds or over-steep them. Make sure to remove the syrup from heat before adding the lavender and check the taste after 10 minutes if you’re worried about bitterness.
Lavender syrup isn’t naturally lavender in color. For a subtle purple hue, add a drop of purple food coloring or a drop of both blue and red. For my version, I mixed in a tiny bit of purple gel food coloring.
For a natural option, try adding a drop of blueberry juice or a bit of butterfly pea flower powder.
Honey makes a great alternative! Use it in a 1:1 ratio with water.
More lavender recipes
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Lavender Simple Syrup Recipe
- Total Time: 25 minutes
- Yield: 1.5 cups
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Syrup
- Method: Stovetop
- Cuisine: Global
Description
This Homemade Lavender Simple Syrup adds a subtle floral flavor to lattes, cocktails and desserts!
Ingredients
- 1 cup (200 grams) granulated sugar
- 1 cup (240 ml) water
- 1/8 teaspoon kosher salt
- 2 tablespoons culinary-grade dried lavender buds
- Optional: 1–2 drops purple food coloring (or mix red + blue)
Instructions
- In a small saucepan, combine the sugar, water, and salt. Heat over medium heat, stirring occasionally, until the sugar fully dissolves and the mixture begins to simmer.
- Remove from heat and immediately stir in the lavender. Cover the pan and let steep for 15 minutes or up to 30 minutes for a stronger flavor. (Note: Over-steeping can make it bitter!)
- Strain the syrup through a fine-mesh sieve or cheesecloth into a clean jar or bottle, pressing gently on the lavender to extract all the flavor. Discard the buds. Let cool slightly before sealing.
- For a purple tint, stir in food coloring a drop at a time until you reach your desired shade.
Notes
Storage: Store in an airtight bottle or jar in the refrigerator for up to 2 weeks.
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