Lavender syrup is a flavoured simple syrup that uses food grade lavender. It's floral flavour is a great addition to lavender lattes, as soaks for cake, or as a base for a cocktail.
Lavender flavoured drinks are having a moment right now, and let's be honest—who could resist them? But to make one of these drinks, you'll need to start with a lavender syrup.
Lavender syrup is an easy 3 ingredient simple syrup that combines white or natural cane sugar, water, and food grade lavender. In about 20 minutes, you'll be left with a flavourful syrup that can be used in anything from a lavender latte, to lavender lemonade, or a lavender London fog.
- Sugar—white or organic cane sugar is best here as they don't add competing flavour
- Water—regular drinking water is perfect
- Lavender—dried and food grade lavender essential
Tips and Notes
Look for food grade, or culinary, lavender which will be fit for consumption. You can often buy this at a health food store, tea shop, or online.
Lavender syrup will last in the fridge for about a month. If you notice any mold or if the syrup goes cloudy, it is best to toss it.
Dried lavender should be stored in an airtight container and will retain its freshness for about 1 year. After that, it will be good, just not as pungent.
You can use natural cane sugar or even coconut sugar in this recipe, but they will change the flavour making it more caramel like and will compete with the lavender.
Fresh edible lavender can be used in this recipe—just make sure it comes from a spray-free garden. If you choose fresh, reduce both the amount of flowers used and the steep time.
Fresh culinary lavender can easily be dried by hanging it up in a warm dry room for a few days. For a faster drying time, spread the flowers out on a baking sheet pan and bake at 200ºF (95°C) for about 10 minutes.
- ½ cup sugar
- ½ cup water
- 1 ½ teaspoon dried lavender
- Measure out the ingredeints. In a pot combine the sugar, lavender, and water.
- Bring the mixture to a boil over medium heat. As soon as it boils, remove the pot from the heat.
- Let the mixture steep from 20 minutes. After the time is up, strain the mixture and discard the solids.
- Place the syrup in a jar and store it in the fridge for about a month.
Lavender syrup will last in the fridge for about a month. If it goes moldy or turns cloudy before a month, it is best to toss it.
If you want a more intensly flavoured syrup, you can up the total amout of lavender to 2 teaspoons, but the syrup will run the risk of becoming soapy or too floral tasting.