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Lavender syrup is one of the easiest ways to add a soft, floral flavor to your favorite drinks and desserts.
After trying my first lavender latte, I was hooked—and making your own syrup at home is surprisingly simple.
This homemade lavender syrup is perfect for lattes, lemonade, iced tea, and even cocktails or mocktails. Once you make a batch, you’ll find so many ways to use it!
Simple syrup is very easy to make using just sugar and water, and it’s a great base for adding natural flavors like lavender, fruit, or herbs.
If you enjoy making homemade syrups, you might also like these recipes:
Tap to jump right to recipe.
What to Use Lavender Syrup For
Lavender syrup is incredibly versatile and can be used in a variety of drinks and recipes. Try it in:
- Lavender lattes
- Lavender lemonade
- Iced tea or herbal tea
- Cocktails and mocktails
- Sparkling water or soda
It’s an easy way to add a light, floral sweetness to everyday drinks.
If you love cooking with lavender, be sure to explore more lavender recipes and learn about choosing the best culinary lavender for cooking and baking.
If you’re preserving lavender this season, be sure to explore more ways to store and use it in this lavender preserving guide.
Lavender Simple Syrup
Ingredients for Lavender Simple Syrup
- 4 cups water
- 8 cups sugar
- 12 tbsp. dried lavender
You can use dried lavender that you have purchased or that you have harvested and dried yourself.
Just keep in mind that there are different types of lavender, and some are more suited for cooking than others.
Lavender used for culinary purposes has a milder flavor than lavender that isn’t intended for use in recipes.
This recipe makes approximately 6 cups or 3 pints of lavender syrup.
You can adjust the proportions of the recipe to make more or less syrup, just make sure that your ratio is 1 cup water to 2 cups sugar unless you are not going to can it.
In that case you can use less sugar if you like.
How to Make Lavender Syrup
Combine water and dried lavender in a large sauce pan and bring to a simmer. Boil for about 5 minutes and then add the sugar. After the sugar has melted, simmer lavender mixture for 15 minutes.
Let the mixture sit for 10-15 minutes so that the syrup absorbs more of the flavor of the lavender, then strain the liquid through a small fine mesh strainer into sterilized canning jars.
If you’re going to just refrigerate the syrup, let the syrup cool completely and then store in the refrigerator for 1-2 weeks.
How to Can Lavender Syrup
If you’re new to canning, be sure to read this step-by-step guide to water bath canning before getting started.
Make sure you have all the necessary tools by checking this list of canning supplies needed for water bath canning.
If you want to extend the shelf life of your lavender syrup, when you fill the sterilized canning jars, fill the jars leaving 1/2 inch head space at the top of each jar.
Wipe the rims of the jars with a damp towel, and then place a sterilized canning lid and ring on each jar.
Place the jars in a boiling water canner and fill the canner with water so that the water is 1 inch above the tops of the jars.
Bring the water to a complete boil. Process the jars in the boiling water for 10 minutes. Remove the jars from the boiling water canner and let sit on the kitchen counter until they have completely cooled.
Remove jars and let cool completely. When they have cooled, test the jar seals
Cooled jars can be stored in your kitchen pantry for 1-2 years.
Ways to Use Lavender Syrup
Once your syrup is ready, try using it in:
- Homemade lemonade or iced tea
- Coffee drinks like lattes
- Drizzling over pancakes, waffles, or desserts
- Mixing into sparkling drinks
It’s a simple way to elevate everyday recipes with a unique floral flavor.
If you enjoy canning syrups and homemade ingredients, explore more preserving methods and canning recipes to stock your pantry.
- 4 cups water
- 8 cups sugar
- 12 tbsp. dried lavender
-
Combine water and dried lavender in a large sauce pan and bring to a simmer. Boil for about 5 minutes and then add the sugar. After the sugar has melted, simmer lavender mixture for 15 minutes.
-
Let the mixture sit for 10-15 minutes so that the syrup absorbs more of the flavor of the lavender, then strain the liquid through a small fine mesh strainer into sterilized canning jars.
-
If you’re going to just refrigerate the syrup, let the syrup cool completely and then store in the refrigerator for 1-2 weeks.
-
If you’re new to canning, be sure to read this step-by-step guide to water bath canning before getting started.
-
Make sure you have all the necessary tools by checking this list of canning supplies needed for water bath canning.
-
If you want to extend the shelf life of your lavender syrup, when you fill the sterilized canning jars, fill the jars leaving 1/2 inch head space at the top of each jar.
-
Wipe the rims of the jars with a damp towel, and then place a sterilized canning lid and ring on each jar.
-
Place the jars in a boiling water canner and fill the canner with water so that the water is 1 inch above the tops of the jars.
-
Bring the water to a complete boil. Process the jars in the boiling water for 10 minutes. Remove the jars from the boiling water canner and let sit on the kitchen counter until they have completely cooled.
-
Remove jars and let cool completely. When they have cooled, test the jar seals
-
Cooled jars can be stored in your kitchen pantry for 1-2 years.
Follow my canning and preserving board on Pinterest.
