Dried Lavender Simple Syrup

By Amanda Paa – Updated May 1, 2024
5 from 1 vote
Making lavender simple syrup is very easy to do and makes a delicious addition to coffee drinks, cocktails, and mocktails! It has a delicate floral flavor, that pairs especially well with lemon and honey. This recipe uses dried lavender buds to make the syrup and it's ready in less than 30 minutes.
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Why You’ll Love Lavender Simple Syrup

Last Fall, Brian and I went on a short weekend getaway to Stockholm, Wisconsin. One of our favorite stops was a fresh lavender farm where you could pick your own bouquet from the beautiful fields. They grew about 12 different varieties of lavender. The smell of the country air with the sweet, floral scent was divine!

I’ve used the dried flowers to make an amazing lavender blueberry cheesecake and this easy lavender syrup which has subtly sweet floral notes, similar to its aroma. I find it reminiscent of honey or nectar, and a wonderful ingredient for coffee drinks, cocktails, and mocktails. There’s a subtle herbal undertone to lavender, which adds depth to anything you make with this syrup.

Simple syrup is a combination of water and sugar, but in this recipe, I stir in a touch of fresh lemon juice at the end to lift the lavender flavor just subtly, as acid does (I do the same with my Rhubarb Syrup). You do not taste the lemon.

What to Make with Lavender Simple Syrup:

  • Add it to homemade lemonade for an ultra refreshing beverage
  • In classic cocktails; it makes fabulous margaritas, gin and tonics, as well as lemon drop martinis
  • Stir it into hot chocolate
  • Use it in an iced mocha or cappuccino
  • Use it in steamed milk or milk tea
a bundle of dried lavender tied with twine
dried lavender buds on a pink plate and in a bowl

How to Dry Lavender and Remove Flower Buds

I dried my lavender bundle over the course of the next month (you can also buy dried culinary lavender) securing it with twine and hanging it upside down in our basement. Once it was dry, I removed the buds by grabbing a large bowl and gently rolling the bundle between my hands. The buds drop right into the bowl. Pick out any stems that may have dropped and discard.

How to Make Lavender Syrup:

  1. Add sugar, water, and lavender buds to a sauce pot.
  2. Over medium heat, bring to a boil. Turn down to a simmer, and cook for 8 minutes.
  3. Remove pot from heat and let sit for 20 minutes.
  4. Drain into a vessel that has a pourable spout. Whisk in lemon juice. Pour into the container you’ll store it in and refrigerate.
simmering lavender in a saucepan
straining lavender buds into a glass bowl
lavender syrup in a glass bottle on a white plate

Why Isn’t My Lavender Syrup Purple?

Depending on the variety of your lavender and the age of it, your syrup be more clear/cream colored rather than purple. Once you have strained the syrup, you can stir in a tiny bit of natural food coloring; 1 drop of blue and 1 drop of red will give it a purple tint if you prefer. This is what I do; it’s prettier!

How Long Does Lavender Syrup Last?

Simple syrup typically lasts for about one month when stored properly in a sealed container in the refrigerator. Make sure your bottle is completely clean before adding the syrup to ensure it stays fresh. If you notice any signs of spoilage, it’s safest to discard the simple syrup.

woman holding bottle of lavender simple syrup

More Simple Syrup Recipes:

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lavender simple syrup in small bottle on a white plate

Dried Lavender Simple Syrup

Making lavender simple syrup is very easy to do and makes a delicious addition to coffee drinks, cocktails, and mocktails! It has a delicate floral flavor, that pairs especially well with lemon and honey. This recipe uses dried lavender buds to make the syrup.
5 from 1 vote
Cook Time :8 minutes
Steeping Time :20 minutes
Yield: 1 cup
Author: Amanda Paa

SCALE:

Ingredients

  • 1 cup (300 grams) granulated sugar
  • 1 cup (8 ounces) water
  • 2 1/2 tablespoons (3 grams) dried lavender (culinary grade)
  • 2 teaspoons fresh lemon juice

Instructions 

  • Add sugar, water, and lavender buds to a sauce pot.
  • Over medium heat, bring to a boil. Turn down to a simmer, and cook for 8 minutes. Then remove pot from heat and let it sit for 20 minutes.
  • Use a fine mesh strainer to drain the syrup into a vessel that has a pourable spout. Gently press down on the buds to get all the flavor out.
  • Whisk lemon juice into the finished syrup, then pour into the container you'll store it in and refrigerate.
  • One of my favorite ways to use it is in this 5-Minute Lavender Iced Latte!

Notes

*Depending on the variety of your lavender and the age of it, your syrup be more clear/cream colored rather than purple. Once you have strained the syrup, you can stir in a tiny bit of natural food coloring; 1 drop of blue and 1 drop of red will give it a purple tint if you prefer.
*Simple syrup typically lasts for about one month when stored properly in a sealed container in the refrigerator. Make sure your bottle is completely clean before adding the syrup to ensure it stays fresh. If you notice any signs of spoilage, it’s safest to discard the simple syrup.

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March 13, 2024

COMMENT & RATE

I look forward to your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings help people discover my recipes. Your support means a lot; thank you for being a part of the Heartbeet Kitchen community.

Amanda

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Recipe Rating




5 from 1 vote

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2 comments

  1. Sami

    5 stars
    Great lavender taste, doesn’t taste soapy like other recipes out there

    • Amanda Paa

      yes, i wanted to make sure of that when i developed the recipe! glad you enjoyed the lavender syrup and thanks for leaving your comment.