Lavender Simple Syrup

By
Colleen Graham
Photo of Colleen Graham
Colleen Graham
Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
Learn about The Spruce Eats' Editorial Process
Updated on 08/13/21
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Lavender Simple Syrup

The Spruce / Loren Runion
Prep: 5 mins
Cook: 15 mins
Steep Time: 60 mins
Total: 80 mins
Servings: 24 servings
Yield: 1 1/2 cups
Nutrition Facts (per serving)
65 Calories
0g Fat
17g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 24
Amount per serving
Calories 65
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 17g 6%
Dietary Fiber 0g 0%
Total Sugars 17g
Protein 0g
Vitamin C 0mg 0%
Calcium 0mg 0%
Iron 0mg 0%
Potassium 0mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Lavender syrup is a brilliant way to add a floral flavor with a touch of sweetness to a variety of beverages. It's easy and inexpensive to make at home and fills your kitchen with a garden-fresh fragrance. Lavender syrup will add an aromatic sweetness to cocktails such as the lavender martini, lavender Sapphire Collins, or lavender lemon drop martini. You can also drizzle some into your tea or lemonade for a floral twist, or simply top with seltzer for a homemade lavender soda.

This recipe is as easy as any other simple syrup. You just heat water, lavender buds, and sugar in a saucepan, let it simmer, and then it steep until cool. Once bottled, it stores in the refrigerator for a couple of weeks. This same recipe can be used to make other herbal simple syrups as well.

0:48

Click Play to See This Floral Lavender Simple Syrup Come Together

"Lavender simple syrup was very easy to make, and the flavor and aroma are amazing. I used dried lavender buds, and it turned out brownish in color. Also, strained through a fine mesh strainer, the syrup was still a bit cloudy, so I strained it again through a few thicknesses of cheesecloth." —Diana Rattray

Lavender Simple Syrup Tester Image
A Note From Our Recipe Tester

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Lavender Simple Syrup ingredients

    The Spruce / Loren Runion

  2. Bring the water and lavender to a boil in a saucepan.

    Lavender and water in a pot

    The Spruce / Loren Runion

  3. Reduce the heat and stir in the sugar until fully dissolved.

    Sugar is added to the lavender and water

    The Spruce / Loren Runion

  4. Simmer for about 15 minutes.

    Lavender simple syrup simmering in a saucepan

    The Spruce / Loren Runion

  5. Remove from the heat and allow to cool and steep for at least 1 hour or longer, until the flavor is to your liking. Strain out the lavender. Pour the lavender syrup into a bottle and keep in the refrigerator. Mix the syrup into your favorite drinks and enjoy.

    lavender strained out of the Lavender Simple Syrup

    The Spruce / Loren Runion

Tips

  • The recipe yields just over 1 cup. If you would like to make more, simply double or triple all of the ingredients.
  • When choosing lavender, use buds that have not opened and flowered. For the best aromatic qualities, the buds should be fully purple but still tightly wrapped.
  • You can also use dried lavender, which can be found at most natural food grocers as well as online.
  • When shopping, look for culinary lavender. Make sure that homegrown lavender has not been sprayed with pesticides or other harmful chemicals.

Recipe Variations

  • Use other types of sugar, such as palm or raw sugar, if you prefer.
  • Add rosemary to this syrup; the two herbs are perfect companions, and the combination can be used in any drink that calls for one or the other. Or, use this recipe to make rosemary syrup.
  • Honey can be used as a portion of the sweetener to make lavender honey syrup. It adds a darker background note for the bright florals and is ideal for mixing into drinks with whiskey, rum, and other dark spirits. To make the syrup, use 1/2 cup sugar and 1 cup honey in the recipe.
  • Switch from lavender to any other herb or combination of herbs. Basil, chamomile, elderflower, lemongrass, and mint work really well, and simple syrups are also a fantastic way to preserve cut herbs that are beginning to lose their freshness.

How to Store Lavender Syrup

  • Refrigerate the lavender simple syrup in a well-sealed jar or airtight container for about two weeks. Check for spoilage before using.
  • For longer storage, keep lavender simple syrup in an airtight container in the freezer (if using glass, leave plenty of headspace to allow for expansion). Because of the sugar ratio, the syrup will not freeze completely but will be good for several months.

What's the Secret to Getting a Purple Lavender Syrup?

Most of the time, the lavender syrup will not turn out purple in color. With most types of lavender, the color will actually be a golden brown or amber, sometimes with a hint of green. Whether homegrown or store-bought culinary lavender, the final color will be determined by how fresh or dry the buds are, as well as the plant variety. There can even be variations year to year with the same plants.


Generally, if you let the lavender steep longer, it will develop a deeper, more intense color. The flavor is a more important factor, however, so strain it when the taste reaches an intensity you enjoy. If you really want a purple syrup, stir in two drops of red and one drop of blue liquid food coloring, either into the water or after the syrup cools. Using a little extra red produces the light purple of lavender. (Purple gel food coloring tends to make a dark purple—or nearly black—syrup.)

Helpful Links