lavender syrup recipe
The Best lavender syrup recipe
I love this syrup for all kinds of occasions, really. It’s perfect for summer picnics, barbecues, or just a quiet afternoon with a cup of tea. My husband and I used to make it for our friends’ gatherings, and they’d always ask where we got it because it made everything feel special. And honestly? It’s great for everyday too—like when I’m making oatmeal in the morning or whipping up a quick dessert with some vanilla ice cream. The health benefits are nice too. Lavender has been used for centuries for its calming properties, and it’s packed with antioxidants. It’s not just sweet—it’s actually good for you in a way that feels indulgent. My kids have eaten it every day for years, and I’ve never had a problem with them overdoing it. It’s that kind of recipe that feels like a treat without being one.
Lavender Syrup
A fragrant and floral syrup infused with lavender, perfect for drizzling over desserts, yogurt, or cocktails. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 cup (240 mL) water
- 1 cup (200 g) granulated sugar
- 1 tbsp (15 mL) honey (optional, for extra depth)
- 1 tbsp (10 g) dried culinary lavender buds
- 1 cinnamon stick (optional, for extra flavor)
👨🍳Directions
-
1
In a saucepan, combine water, sugar, and honey (if using). Bring to a gentle boil over medium heat. -
2
Once boiling, reduce heat to low and add dried lavender buds and cinnamon stick (if using). Simmer for 20–25 minutes, stirring occasionally, until the sugar fully dissolves and the mixture reaches a thick syrup consistency. -
3
Remove the saucepan from heat and let the syrup cool slightly. Strain the mixture through a fine-mesh sieve into a clean bowl, pressing gently on the lavender buds to extract as much flavor as possible. Discard the lavender and cinnamon stick. -
4
Allow the syrup to cool completely at room temperature. Once cooled, transfer it to a clean glass bottle or jar and store it in the refrigerator for up to 3 months.
🔧Equipment
- Medium saucepan
- Fine-mesh strainer
- Small bowl
- Wooden spoon
- Clean glass bottle or jar with lid
📊Nutrition Facts (per serving)
📝Notes
- For a stronger lavender flavor, use 2 tbsp (20 g) of dried lavender buds instead of 1 tbsp.
- If you prefer a lighter syrup, reduce the sugar to ¾ cup (180 g) and adjust the water to 1¼ cups (300 mL).
- Lavender syrup pairs beautifully with vanilla ice cream, lemon curd, or even in a lavender lemonade.
Watch Video Of How Lavender Syrup Works
❓ Frequently Asked Questions About Lavender Syrup
What is the best way to make lavender syrup for home use?
To make lavender syrup, start by steeping 1 cup of dried culinary lavender buds in 2 cups of hot water for about 10–15 minutes. Strain the mixture, then mix the lavender-infused liquid with 1 cup of sugar (or honey for a natural sweetener) and 1 cup of water. Simmer gently until the sugar dissolves completely, then let it cool and store in an airtight container in the fridge for up to 3 months.
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Can I use fresh lavender instead of dried for this recipe?
Yes, you can use fresh lavender—just reduce the amount slightly. For every 1 cup of dried lavender, use 1.5 cups of fresh stems and buds. Simmer for 20–30 minutes to extract the scent, then follow the same straining and sweetening steps as with dried lavender.
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How long does lavender syrup last, and what’s the best storage method?
Lavender syrup keeps up to 3 months in the fridge when stored in a clean, airtight glass jar. For longer storage (up to 6 months), freeze small portions in ice cube trays or small containers. Avoid plastic containers, as they may absorb the scent over time.
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What are the best ways to use lavender syrup in baking and drinks?
Baking: Drizzle over cakes, muffins, scones, or lemon bars for a floral touch. Use 1–2 teaspoons per recipe (adjust to taste). Try it in lavender shortbread cookies or lavender honey butter.
Drinks: Mix 1–2 teaspoons into tea (especially chamomile or herbal teas), cocktails (like gin-based lavender martinis), or smoothies. It also works well in lavender lemonade or lavender iced coffee.
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Can I make lavender syrup without sugar, using honey or maple syrup instead?
Absolutely! Replace 1 cup of sugar with 1 cup of honey, maple syrup, or agave in the recipe. Simmer on low heat until dissolved, then let cool. The syrup will be slightly thicker and may have a deeper flavor—perfect for lavender desserts or savory dishes like lavender-infused yogurt.
