Hey there! Let me tell you about this lavender syrup—it’s one of those little things that feels fancy but is SO simple to make at home.
Sweet, lightly floral, and versatile, lavender syrup is like a secret ingredient that can transform your drinks and desserts into something magical.
It’s perfect for coffee, tea, lemonade, cocktails (hello, lavender margaritas!), or even drizzled over pancakes or ice cream.
Plus, your kitchen will smell like a lavender field while you’re making it. Let’s get started!
What You’ll Need
- 1 cup water
- 1 cup sugar (granulated)
- 2 tablespoons dried culinary lavender (make sure it’s safe to eat!)
- Optional: A slice of lemon (helps give the syrup a light purple color)
AI Image Generator Prompt for Ingredients
Pro Tips
- Culinary Lavender is Key: Make sure your lavender is labeled as “culinary” so it’s safe to eat and won’t taste bitter.
- Don’t Overdo It: A little lavender goes a long way. Stick to the recipe unless you’re a super fan of strong floral flavors!
- Boost the Color: The syrup will naturally be clear, but adding a lemon slice while simmering gives it a soft purple tint.
- Strain Thoroughly: Use a fine mesh strainer to get every little lavender bud out for a smooth syrup.
- Store It Right: Keep your syrup in the fridge in a sealed container, and it’ll stay fresh for up to 2 weeks.
Tools You’ll Need
- Small saucepan
- Whisk or spoon for stirring
- Fine mesh strainer
- Glass jar or bottle for storing
- Measuring cups
Substitutions and Variations
- Sweeteners: Swap out white sugar for honey or cane sugar for a slightly different taste.
- Extra Flavor: Add a sprig of fresh rosemary or mint while it simmers for a fun twist.
- Lavender Vanilla Syrup: Stir in ½ teaspoon of vanilla extract after removing from heat for a warm, cozy flavor.
Make Ahead Tips
- Lavender syrup can be made ahead and stored in the fridge for up to 2 weeks. If you’re making it for a party or gift, you can double the recipe easily!
How to Make Lavender Syrup
Step 1: Combine Water and Sugar
In a small saucepan, mix the water and sugar. Heat it over medium heat, stirring occasionally, until the sugar dissolves completely.
Step 2: Add Lavender (and Lemon, if using)
Once the sugar is dissolved, add the dried lavender and optional lemon slice to the pan. Reduce the heat and let it gently simmer for 5 minutes to infuse the flavors.
Step 3: Strain the Syrup
Remove the saucepan from heat and let the syrup cool for a few minutes. Strain the mixture through a fine mesh strainer into a glass jar to remove the lavender buds and lemon slice.
Step 4: Cool and Store
Let the syrup cool completely before sealing it in a jar or bottle. Store in the fridge and use it however you like!
Step 5: Enjoy Your Lavender Syrup!
Stir it into lemonade, tea, coffee, or cocktails for a floral twist. You can even drizzle it over pancakes, yogurt, or ice cream. The possibilities are endless!
Tips for Leftovers and Storage
- Lavender syrup keeps best in a sealed jar in the fridge for up to 2 weeks.
- If sugar crystals start forming, just warm the syrup gently on the stove to re-dissolve them.
Let’s Wrap This Up!
And there you have it—homemade lavender syrup that’s sweet, floral, and full of possibilities.
It’s such a fun way to elevate your everyday drinks or desserts, and it’s guaranteed to impress anyone you serve it to.
Give it a try and let me know what you use it for! Are you making lavender lemonade, a fancy latte, or trying something totally creative? Drop a comment
