Homemade Lavender Simple Syrup

This easy-to-make lavender syrup uses just 3 ingredients and can be added to cocktails, lemonade, ice cream, baked goods, and more. After trying a lavender vodka cocktail my daughter made, I fell in love with it and had to make my own. It’s perfect in homemade ice cream and drizzled on top - my daughter said it's good in her coffee to - I just haven't tried it yet.

Ingredients for Lavender Syrup

  • 1 cup granulated white sugar
  • 1 cup water
  • 1/4 cup dried lavender buds (use culinary-grade lavender: Munstead or English Lavender)

You can also add in lavender extract paste for a more intense lavender flavor but wait to do this until you have removed the saucepan from the heat.

Instructions for Making Lavender Syrup

  1. Heat the lavender and water in a small saucepan over high heat, stirring frequently until it boils.
  2. Reduce the heat to low and stir in the sugar and stir until fully dissolved.
  3. Simmer for 15 minutes.
  4. Remove from heat and let cool for one hour. This allows the lavender to steep in the syrup mixture.
  5. If you want to use the lavender extract paste, add it now. Start with just a bit and add more if needed. Be careful though as you don't want an overpowering taste. Stir until it's mixed in. Continue to let sit for the remaining hour.
  6. Strain through a fine-mesh strainer lined with cheesecloth into a heat-safe jar.
  7. Store in the refrigerate for up to 2 weeks.

Careful not to spill the lavender simple syrup - unless you enjoy your kitchen feeling like a sticky flower garden!

Note: Make sure the lavender buds are fresh. I bought some from a local store (a good brand) that was going out of business and I thought I was getting fresh lavender buds - but - I'm not sure they were? I've made this recipe a few times and it's always had a nice color but with the buds I used from this particular store - the simple syrup was more a darker brown in color than I like.

Thanks for Stirring Up Some Fun with Me!

I hope this recipe fills your kitchen with delicious smells, happy hearts, and zero kitchen disasters (fingers crossed). But hey, if things go a little sideways, just call it "rustic charm" – it’ll be a happy ending.

If you give this recipe a try, I’d love to hear about it! Leave a comment on our social media. Your wins (and even your “oops” moments) are always welcome.

Until next time, keep cooking with love, laughter, and maybe a little extra patience. You’ve got this!

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Lavender Simple Syrup

Ingredients

  • 1 cup granulated white sugar
  • 1 cup water
  • 1/4 cup dried lavender buds (use culinary-grade lavender: Munstead or English Lavender)

Instructions

  1. Heat the lavender and water in a small saucepan over high heat, stirring frequently until it boils.
  2. Reduce the heat to low and stir in the sugar and stir until fully dissolved.
  3. Simmer for 15 minutes.
  4. Remove from heat and let cool for one hour. This allows the lavender to steep in the syrup mixture.
  5. If you want to use the lavender extract paste, add it now. Start with just a bit and add more if needed. Be careful though as you don't want an overpowering taste. Stir until it's mixed in. Continue to let sit for the remaining hour.
  6. Strain through a fine-mesh strainer lined with cheesecloth into a heat-safe jar.
  7. Store in the refrigerate for up to 2 weeks.

Notes

You can also add in lavender extract paste for a more intense lavender flavor but wait to do this until you have removed the saucepan from the heat.

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dried lavender