This lavender simple syrup will add a calming sweet and floral flavor to your cocktails and hot drinks. Use it to make your baked goods extra special, or even as the perfect complement to your cuppa joe.
I love to keep a bottle of lavender simple syrup in the fridge, so it’s always on hand. I use lavender syrup all the time, whether I’m adding it to milk for a calming nighttime drink or throwing it into cookie dough for a tasty snack. This recipe is even better because it uses dried lavender buds, which means that you’ll benefit from all of the unique healing properties that lavender has to offer.
Why You’ll Love This Recipe
- Lavender simple syrup is an easy way to make your hot drinks more interesting.
- It’s super simple to make.
- Lavender is great for helping you relax, combatting anxiety and depression, and even helps promote healthier skin!
- You will only need a mixing bowl and a pan to make it.
Ingredient Notes and Substitutions
- Culinary grade dried lavender buds: It’s essential to use culinary grade lavender buds for your lavender simple syrup. Culinary grade lavender is sifted multiple times to remove any leaves, stems or dried calyxes (which form a protective layer around the flower).
- Sugar. You can use any kind of granulated sugar your prefer, but if you can, I’d recommend coconut sugar as it’s a slightly healthier option.
How-to Make Lavender Syrup
- To make lavender simple syrup, begin by combining the sugar and lavender in a mixing bowl. Then, with clean hands, massage them together for a few minutes until the lavender releases its oils and the sugar smells strongly of lavender.
- Move the lavender and sugar mixture to a saucepan, add the water and heat at a high temperature until it begins to boil. As soon as it begins to boil, cover the pan, then turn off the heat.
- Now let the mixture sit for at least one hour or up to eight hours. The longer you can leave it to sit, the stronger the lavender flavor will be.
- Once you have let it sit, strain the lavender simple syrup through a fine mesh strainer or piece of cheesecloth to remove the lavender buds.
- Transfer the syrup to a glass bottle or jar, and put it in the fridge. It will keep for up to one month.
If you’re anything like me, once you have a bottle of lavender simple syrup in the fridge, you’ll want to add it to everything! These are some of the ways I like to use it:
- To make a pitcher of refreshing lavender lemonade.
- Added to warm milk for a relaxing bedtime drink.
- Swirl it into a cup of coffee. The floral notes perfectly complement the earthy flavors of the coffee.
- Use it instead of lavender buds when you’re making delicious lemon lavender honey cakes.
- Add it to any cake recipe for some extra flavor. Lavender goes particularly well with citrus flavor; you could try a lavender lemon drizzle cake, for example.
Why does my lavender simple syrup taste bitter?
If your syrup tastes bitter, this usually means that you have boiled the lavender buds for too long. It’s essential to remove the pan from the heat as soon as it reaches boiling point to avoid this happening.
Is lavender simple syrup calming?
Many people report feeling calmer after drinking lavender-infused drinks, particularly if you take the time to inhale the calming floral scent.
Does lavender simple syrup need to be refrigerated?
Yes, it does. You must store your syrup in a sealed, airtight container in the fridge to prevent bacteria and mold from growing.
More Delicious Lavender Recipes
How to Make Lavender Simple Syrup
- 1 cup granulated sugar any kind: cane, raw, coconut, etc.
- 2 tablespoons culinary grade dried lavender buds
- 1 cup water
- In a mixing bowl, combine the sugar and lavender. Massage with your hands for a few minutes, or until the oils release and the sugar smells strongly of lavender.
- Place the lavender sugar and water in a small saucepan over high heat. Bring to a boil, cover, then turn off the heat.
- Let sit for at least 1 hour, or up to 8 hours (the longer it sits, the stronger the lavender flavor).
- Strain the lavender buds from the syrup, then keep the syrup stored in a glass bottle or jar in the fridge for up to one month.