How to make and enjoy Lavender Syrup

How to make and enjoy Lavender Syrup

Lavender syrup is a versatile ingredient that can be used to add a unique floral aroma and taste to many different items including tea, cocktails, pancakes, ice cream and so many more.  Whether you're looking to create a refreshing summer drink, scrumptious cookies, delicious salad dressing, lavender syrup can be the perfect addition.  

Here's my recipe for making homemade lavender syrup:


  • 1 water
  • 1 cup granulated sugar
  • 2 tbsp dried culinary lavender buds


  1. In a medium saucepan, bring water and sugar to a boil over medium-high heat, stirring occasionally to ensure that the sugar is fully dissolved.
  2. Once the sugar has fully dissolved, add the dried culinary lavender buds and stir well.
  3. Reduce the heat to low and let the mixture simmer for 10 minutes.
  4. After 10 minutes, remove the saucepan from the heat and let the mixture cool for a few minutes.
  5. Strain the mixture through a fine-mesh sieve or cheesecloth to remove the lavender buds.
  6. Once the syrup has cooled, transfer it to a clean, airtight container and store it in the refrigerator.  It will keep for up to 2 weeks in the refrigerator. 

Your homemade lavender syrup is now ready to use in a variety of ways.  You can add it to a simple glass of lemonade or limeade, pour it over vanilla ice cream, add it to cream cheese icing, add it to pancake mix for a yummy batch of pancakes or use it to create a unique twist on classic cocktails like a gin and tonic or vodka martini.  You can adjust the amount of syrup used to your preference.

You can also experiment with using different types of dried flowers or herbs like rose petals, hibiscus or jasmine to make different types of syrup and play around with the flavor combinations.  With my easy recipe, you can add a unique and delicious touch to drinks, cupcakes, ice cream and lots more.  You'll impress your friends and family for sure.  ENJOY!

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.