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Treat yourself to the aromatic delights of homemade lavender simple syrup. It’s perfect for adding a touch of fresh lavender taste to beverages, desserts, and more.
In today’s busy world, with our time and attention being pulled in many directions, simple pleasures can often lift our spirits. Lavender, with it’s lovely aroma and healing qualities, has the ability to take us to a place of peace. Even though lavender is lovely to grow and enjoy, it also has a very distinctive taste that lends itself beautifully to homemade simple syrup.
What Is Simple Syrup?
To make this lavender syrup recipe, you begin with a basic simple syrup recipe that combines 1 part water with one part sugar.
Just 3 Ingredients
- 1 cup water
- 1 cup granulated white sugar
- 2 tablespoons dried lavender buds (culinary grade)
How To Make
- In a small saucepan, combine the water and one cup sugar over medium heat. Stir until the sugar dissolves completely.
- Once the sugar has dissolved, add the dried lavender buds to the saucepan. Stir to combine.
- Bring the mixture to a gentle simmer. It should not be boiling.
- Once the mixture is simmering, remove the saucepan from the heat and let it cool to room temperature, at least 20 to 30 minutes. This will allow the flavors to develop further.
- Once the syrup has cooled, strain it through a fine-mesh sieve or cheesecloth to remove the lavender buds. You can discard the buds.
- Transfer the lavender simple syrup to a clean bottle or mason jar for storage. It can be stored in the refrigerator for up to two weeks.
Helpful Tips
- When selecting lavender buds for your syrup, make sure to use culinary-grade lavender. This ensures that it is safe for consumption and has a pleasant flavor. If you don’t grow your own fresh lavender blossoms, culinary lavender can be found in specialty food stores or online.
- Adjust the lavender quantity to taste: the amount of lavender you use can vary depending on your preference, and the potency of the lavender buds. If you prefer a stronger lavender flavor, you can slightly increase the amount of lavender. Likewise, if you prefer a milder flavor, you can reduce the amount.
- In order for the syrup to be smooth, it’s important to strain it thoroughly after simmering. Use a fine mesh strainer and/or cheesecloth to remove all the lavender buds. This will ensure that your syrup is free of any unwanted sticks or buds.
- Even though the culinary lavender buds are light purple, the syrup won’t have much color. It’s actually a very pretty amber color. I love this, but if you prefer a purple hue, you can add drops of red and blue food coloring. Begin with one drop of each and go from there. You can also drop 3 or 4 fresh or frozen blueberries into the mixture while it’s cooking. Make sure to strain out the blueberries with the lavender buds.
- Allow the lavender syrup to cool to room temperature before transferring it to a bottle or jar for storage.
- Store properly: store the lavender syrup in a clean, airtight container in the refrigerator. This will help preserve its freshness and flavor. Make sure to label the container with the date of preparation.
How to Use Homemade Lavender Syrup
I seriously love lavender syrup. When I have it in the refrigerator, I find myself thinking of ways to use it! It’s truly so simple to make, and it can turn a dull day into something wonderful. The aroma that fills your kitchen while the lavender is cooking and steeping is truly amazing.
- It’s absolutely perfect in sparkling water or other cold beverages. Just add 1 teaspoon lavender simple syrup to 16 oz. of water. You will have to experiment with this amount. Start small, and add more or less according to your taste. Drop fresh mint into the drink as a garnish, and to provide extra color and flavor. A splash of lemon juice is also delicious.
- Incorporate lavender simple syrup into your favorite baked goods.
- Make lavender latte or lavender lemonade.
- Add a touch of lavender syrup to your coffee to create a fragrant and soothing morning brew.
- A refreshing lavender martini.
- A great way to add a hint of lavender is to pour it into hot or iced tea.
- Make homemade lavender soda.
- It’s a great addition as a sweetener to yogurt or oatmeal.
- Drizzle over pancakes, waffles, or ice cream.
- Combine it with honey to make lavender honey syrup.
- Whip heavy cream with a touch of lavender syrup to create a lovely topping for desserts, hot beverages, or fresh fruits.
Frequently Asked Questions
Yes! I doubled the recipe for this post. I used 2 cups sugar, 2 cups water, and 4 tablespoons lavender buds. When finished, these amounts yielded 20 oz. of lavender syrup.
If stored in an airtight container in the refrigerator, lavender simple syrup will last about two weeks. You can also divide it, refrigerate part of it, and freeze the rest.
No…not a good idea. Lavender essential oil is extremely potent, and using even a small amount can overpower the flavor of your syrup. The resulting taste will be overly strong and unnatural. Dried lavender buds, on the other hand, add muted lavender floral notes and flavor.
Fresh lavender flowers are not as strong as dried lavender flowers, but they will still maintain the desired balance in flavor. If you don’t grow your own lavender plants, make sure the flowers are free from pesticides and washed thoroughly.
Yes! You can use brown sugar, but keep in mind that it adds a deeper and richer flavor to your syrup. Coconut sugar is also a good choice, although the ratio is different. You will use 1 cup of coconut palm sugar and 1/3 cup coconut water. Source: realrawkitchen.com.
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That’s it! Your homemade lavender simple syrup is ready to use. Remember, the flavor of lavender can be quite strong, so for best results, start with a small amount of syrup in your recipes, and adjust according to your taste preferences.
Lavender Simple Syrup
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 2 tablespoons lavender buds
Instructions
- In a small saucepan, combine the water and one cup sugar over medium heat. Stir until the sugar dissolves completely.
- Once the sugar has dissolved, add the dried lavender buds to the saucepan. Stir to combine.
- Bring the mixture to a gentle simmer. It should not be boiling.
- Once the mixture is simmering, remove the saucepan from the heat and let it cool to room temperature, at least 20 to 30 minutes. This will allow the flavors to develop further.
- Once the syrup has cooled, strain it through a fine-mesh sieve or cheesecloth to remove the lavender buds. You can discard the buds.
- Transfer the lavender simple syrup to a clean bottle or mason jar for storage. It can be stored in the refrigerator for up to two weeks.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
I’ll definitely be making this and making the martini! I think the syrup would be good in a coffee latte or iced tea as well! Thank you!