Make this easy lavender simple syrup in under 5 minutes! Want it sweeter and thicker? I’ve included two sugar-to-water ratio options so you can make it just the way you like.
Stir a few teaspoons into your matcha lattes, coffees, lemonades, or cocktails for a sweet floral twist that tastes like spring in a cup.
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❤️ Why You’ll Love This Recipe
- It’s only 3 ingredients: water, sugar, and lavender—that’s it!
- There’s 2 sugar:water ratios included, just in case you want to opt for a thicker, sweeter syrup.
- You won’t need any special equipment. The ingredients heated together in a pot, then transferred to a storage container.
- It’s versatile. It’s delicious in lattes, teas, cocktails, you name it!
Looking for ways to use this lavender syrup? Try my fluffy lavender cold foam recipe!
Ingredients
To make lavender-infused simple syrup from scratch, you’ll need the following ingredients:
- All you’ll need is food-grade dried lavender, granulated sugar, and water!
For the full list of ingredients and measurements, see the recipe card below.
💡 Variations And Substitutions
- Instead of granulated sugar, try out light or dark brown sugar for a brown sugar lavender syrup!
- Instead of lavender, try using food-grade rose buds!
- Once the mixture is cooled, stir in vanilla paste or extract for a vanilla lavender syrup.
How to Make Lavender Simple Syrup
Step 1: In a pot, combine granulated sugar, water, and lavender. Stir and heat on medium low for about 5 minutes, or until sugar is completely dissolved. Remove from heat and let steep for 15 minutes.
Step 2: Strain into a clean container and let cool completely. Enjoy!
For full instructions, see the recipe card below.
Storage
Store in airtight container in the fridge. If making a 1:1 simple syrup, it will last about 2-3 weeks. If making a 2:1 simple syrup, it will last up to 4-6 weeks due to the higher sugar content.
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Thank you so much! -Bianca ❤️
📖 Recipe & Video
Lavender Simple Syrup
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Equipment
- medium pot
Ingredients
1:1 Ratio (Standard Syrup)
- 1 cup (200 g) granulated sugar
- 1 cup (236.59 ml) water
- 2 ½ tablespoons (5 g) dried lavender
2:1 (Rich Syrup)
- 2 cups (400 g) granulated sugar
- 1 cup (236.59 ml) water
- 2 ½ tablespoons (5 g) dried lavender
Instructions
- Note: For a lighter sweetness and thinner consistency, opt for the 1:1 Standard Ratio. For a richer sweetness and thicker consistency, opt for the 2:1 Rich Syrup.
- Combine sugar, water, and dried lavender in a medium pot over medium-low heat. Stir occasionally, keeping the mixture just below a simmer. Once the sugar has fully dissolved (about 5 minutes), take pot off the heat. Let steep for 15 minutes.
- Strain lavender syrup into a clean bottle and let completely cool. Enjoy!
- See notes for storage information and variations/substitutions.
Notes
- Storage: Store in airtight container in the fridge. If making a 1:1 simple syrup, it will last 2-3 weeks. If making a 2:1 simple syrup, it will last up to 4-6 weeks due to the higher sugar content.
- Variations and substitutions:
- Instead of granulated sugar, try out light or dark brown sugar for a brown sugar lavender syrup!
- Instead of lavender, try using food-grade rose buds!
- Once the mixture is cooled, stir in vanilla paste or extract for a vanilla lavender syrup.
