If you’ve ever had a lavender oat milk latte or floral cocktail and wanted to recreate that soft, floral sweetness at home, this easy lavender simple syrup is for you!
I started making my own when I couldn’t find any at the store—and now I always keep a jar in the fridge for an afternoon iced lavender latte or to make lavender cold foam.
What You'll Need
Culinary Lavender: Look for dried lavender buds labeled culinary-grade. It’s safe to eat and has a softer, sweeter flavor than ornamental varieties.
Filtered Water: If your tap water has a strong taste or smell, use filtered water for a cleaner syrup.
Sweetener: Granulated sugar is classic, but honey or coconut sugar also work. Just note—they’ll change the syrup’s flavor and color.
How to Make Lavender Simple Syrup
- Step 1: Combine Ingredients
In a small saucepan, stir together the sugar, water, and culinary lavender buds. Use a spoon to fully moisten the lavender—this helps it release its oils more evenly as it heats.
- Step 2: Simmer Gently
Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar is fully dissolved. Avoid a rolling boil—too much heat can cook off the delicate floral notes or reduce the syrup too much. You may notice the mixture starting to foam slightly; that’s a good sign it’s ready to come off the heat.
- Step 3: Steep & Strain.
Remove from heat and let the mixture steep for 15 to 30 minutes, depending on how strong you want the flavor. Then, strain the syrup through a fine mesh sieve into a clean jar or bottle. For a crystal-clear syrup, you can line the sieve with cheesecloth.
- Step 4: Cool & Store.
Let the syrup cool to room temperature before sealing. Store in the fridge for 2 weeks. A swing-top bottle or squeeze bottle makes it easy to drizzle into coffee, cocktails, or lemonade.
Top Tip!
Don’t over-steep! Lavender can go from soothing to soapy if it sits too long.
Ways to Use Homemade Lavender Syrup
Lavender syrup adds a lovely floral note to drinks and desserts. Try it in:
- Stir into iced vanilla latte or espresso cream soda
- Lemonade or sparkling water
- Cocktails
- Baked goods (brush it on cakes for added moisture and flavor)
Recipe FAQs
Stored in an airtight container in the fridge, it should last up to 2 weeks. If you see cloudiness, mold, or off smells, it’s time to toss it.
Yes! Pour it into an ice cube tray, freeze, then store the cubes in a sealed bag or container. This makes it easy to add to drinks without thawing a whole batch.
This is normal! Most culinary lavender produces a golden or pale amber syrup, not purple. The vibrant hue you see in some syrups is often the result of food coloring or spirulina. If you want that purple color, add a drop of purple gel food coloring after it cools.
More Homemade Syrup Recipes
Love making your own homemade simple syrups? Me too! Try my liquid cane sugar or:
Lavender Simple Syrup
Ingredients
- 1 cup sugar
- ⅔ cup water
- ¼ cup culinary lavender buds
Instructions
- In a small saucepan, combine the water, sugar, and culinary lavender buds. Stir to ensure the lavender is moistened.
- Bring to a gentle simmer over medium heat, stirring occasionally until the sugar is fully dissolved. Avoid a rolling boil.
- Remove from heat and let steep for 15 to 30 minutes, depending on desired strength. Start tasting around the 15-minute mark to avoid over-extraction.
- Strain the syrup through a fine mesh sieve into a clean jar or bottle. For a clearer syrup, you can line the sieve with cheesecloth.
- Let cool to room temperature before sealing. Store in the refrigerator for up to 2 weeks.
Notes
- Don’t over-steep—lavender can go from soothing to soapy if left too long.
- For longer storage, freeze syrup in ice cube trays.
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