How to Make Homemade Dried Lavender Simple Syrup (2024)

Infuse any coffee or co*cktail with an aromatic floral flavor with thislavender simple syrup recipe! With just three ingredients and 10-15 minutes, thiseasy lavender syrupis agreat additionto your at-home coffee station or home bar. This recipe usesdried lavender budsinfused into ahomemade simple syrup.

Read more for tips on where to findculinary lavender, how to make your lavender syrup last even longer, and ideas for using thiseasy recipe!

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Thefirst timeI tried Starbucks’ new lavender cream matcha latte, I was OBSESSED. Naturally, I immediately figured out how to make it at home so I wouldn’t spend all my disposable income on this gorgeous layered beverage.

That involved making a batch of simplesugar syrupand somehomemade lavender syrupso I could whip up my new favorite drink on a multiple-times-a-week basis.

Plus, if you like the flavor, you can use it for so many other things! Some of my other favorites are this lavender Earl Grey frapuccino or these Earl Grey scones with lavender glaze.

Making yourown lavendersyrup is asimple processand is super easy to whip up in just a few minutes!

Ingredients

• Granulated sugar and water:Regular simple syrup usesequal partssugar and water; however, doubling the sugar will result in athick simple syrupthat lasts even longer in the fridge!
• Culinary lavender:Culinary-gradedried lavender flowersare food safe and don’t contain harmful chemicals you might find on decorative lavender or lavender you’d use for potpourri.
• Food coloring (optional):By default, this syrup will be a little beige in color. If you want apurple syrup, you can add a little purple food coloring to your mix, or red and blue (lavender is a little more blue than red!). Note: While a couple drops may be enough give the syrup itself a nicepurple color, you’ll need even more if you want your syrup to color something else (likesweet cream cold foam). Or if you want your foods and beverages that pretty lavender hue, you can wait and add food coloring then.

One more hack? Check your local grocery store’s tea aisle and find lavender tea. And — this is important —check the ingredients. Many lavender teas contain chamomile or other herbs as well. If you can find one that only has lavender listed, jackpot! Just open up a tea bag or two and you can use it in this recipe.

If you’re lucky enough to have alavender plantin yourherb garden(and you haven’t used any toxic pesticides or chemicals), you canharvest and use yourown lavender. Usefresh lavender blossomsor dry them for later!

How to make lavender simple syrup

See therecipe cardfor the full recipe.

Step 1. Dissolve the sugar.
Add sugar and water to asmall saucepanand heat overmedium-high heatuntil thesugar dissolves, about 5-7 minutes.

Step 2. Infuse the lavender.
Add your dried lavender to the sugar andwater mixture. Keep just below a boil for 5-10 minutes.

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Step 3: Strain and store.
Remove from heat and pour through afine mesh strainerto remove lavender. Some tiny bits may remain, so if you want an even more clear syrup, strain again through a couple layers of cheesecloth. Add food coloring, if desired.

Cool toroom temperatureand store in anairtight containerin the refrigerator for the longest shelf life.

Storing your flavored syrup

While I wish I could store this syrup on a decorative shelf by my coffee maker, it won’t keep nearly as long atroom temperature. Unless you’re using your syrup within a few days, you’re best off keeping it in the fridge. (Commercially-produced syrups like Torani contain preservatives that allow them to be stored unrefrigerated almost indefinitely.)

Regular (thin) simple syrup:A 1:1ratio of sugarto water will create athin simple syrup, which is what most recipes assume when they call for simple syrup. Unflavored simple syrup will last for a month in the fridge, while flavored ones like this lavender syrup should be used within two weeks.

Rich simple syrup (double strength):A 2:1 sugar to water ratio creates rich simple syrup, which significantly extends the refrigerator shelf life. Plain rich simple syrup will last up to 6 months in the fridge, while infused rich syrup should last at least 3 months. If using rich syrup, reduce the amount called for in recipes since it’s extra sweet.

Regardless, if your simple syrup crystalizes, starts to look cloudy, or smells off, throw it out.

For even longer storage, you can freeze some for later. Due to the high sugar content, frozen simple syrup has a soft, scoopable texture, like a sorbet.

Read more on flavored syrup storage fromSaveur.

Uses for lavender syrup

You can use yourhomemade lavender simple syrupto addfloral notestocoffee drinks,co*cktail recipes, and even baked goods!