Lavender Simple Syrup (+ How to Use!)
Why We Love This Lavender Syrup Recipe
Most cocktails with a kick of pizzaz include a simple syrup in the recipe. This, well, simple component adds just the right amount of sweetness to balance even the most stout alcohols.
We have a tutorial on How to Make Classic Simple Syrup, as well as infusing various herbs and spices into simple syrup. However, we wanted to get really specific on Lavender Simple Syrup, the most alluring sweetener for summer!
Like other infused syrups, this floral version is wonderfully versatile. Of course, you can, and obviously should use it in alcoholic beverages, if you like… But don’t stop there! It’s easy to make a batch in only 30 minutes. Add the lovely floral flavor of lavender syrup to hot or cold nonalcoholic drinks like lavender lattes, iced tea, and homemade lavender soda, as well as sweet treats like ice cream, and custard.
Ingredients You Need
- Sugar – granulated white sugar is traditional, but see below for other options
- Lavender sprigs – fresh lavender blossoms and leaves or dried lavender buds (food-grade)
- Salt – just a pinch
How to Make Lavender Simple Syrup
Place the sugar and water in a small saucepot.
Then add lavender and salt.
Set the saucepot over high heat and bring to a boil. Once the syrup reaches a full boil, cover the pot and turn off the heat. Allow the lavender syrup to steep and cool for 20 to 30 minutes.
Then strain out the lavender sprigs.
Get the Complete (Printable) Homemade Lavender Simple Syrup Recipe + VIDEO Below. Enjoy!
Pour the lavender syrup into an airtight container and refrigerate until ready to use.
It’s easy to customize this lavender simple syrup recipe with your preferred granulated sweetener. Sub any one-to-one ratio of dry/powdered sweetener for the sugar to make it sugar-free or low-carb.
You can also use liquid sweeteners like honey, agave, or liquid Stevia. Adjust the recipe to 3/4 cup of water and 3/4 sweetener.
Use brown sugar and you get a lavender version of our fantastic Brown Sugar Syrup!
Make a syrup that is a pretty purple color by adding a drop or two of purple food coloring after the sprigs have been strained out.
Want a thicker and more concentrated syrup? Strain the leaves, but then continue to simmer the water and sugar mixture for an additional 2-3 minutes. It will thicken as it cooks and cools.
Suggestions for What to Do with Simple Syrup
The fragrant floral hint of lavender makes it perfect for sweet drinks and foods. In addition to our fabulous French Lavender Lemonade recipe, here are more of our favorite uses for you to try:
Non-Alcoholic Drinks –
Alcoholic Beverages –
- Lavender Meyer Lemon Tom Collins Cocktail
- Best French 75 Cocktail
- Rosemary Old Fashioned
- Sloe Gin Fizz
- Classic Pancakes and Almond Flour Pancakes
- Simple & Easy Waffles and Yogurt Vanilla Bean Waffles
- Air Fryer French Toast
- Cream Cheese Pound Cake
- Blackberry Honeydew Salad
Frequently Asked Questions
Sugar and water-based syrups will continue to thicken as they are cooked. After steeping, remove the lavender and cook the syrup for another few minutes to thicken. Keep a close eye on it – the syrup will thicken quickly!
The key to a smooth-tasting syrup is to bring the mixture to a boil and then immediately turn off the heat. Boiling the delicate lavender for too long will make the flavor overpowering.
Lavender syrup will keep for 3 to 4 weeks if well sealed and cold.
Looking for More Easy How To Guides? Be Sure to Also Try:
- How to Make Herb-Infused Honey
- The Easiest Candied Orange Peel Recipe
- Warm Blueberry Sauce
- Salted Caramel Sauce
- Top 50 Simple Mixed Drinks
Lavender Simple Syrup (+ How to Use) Recipe and VIDEO
- 1 cup granulated sugar
- 1 cup water
- 4-6 fresh lavender sprigs sub 5 tbs fresh lavender buds or 2 tbs dried buds
- Pinch of salt
- Place the sugar, water, lavender sprigs, and a pinch of salt in a small saucepot.
- Set the saucepot over high heat and bring to a boil. Once the syrup reaches a full boil, cover the pot and turn off the heat.
- Allow the lavender syrup to steep and cool for 20 to 30 minutes. Then strain out the lavender sprigs.
- Pour the lavender syrup in an airtight container and refrigerate until ready to use.