Go Back
lavender syrup recipe (1)

Step-by-Step Guide to Making Lavender Syrup

Making lavender syrup at home is simple, fragrant, and fun. Here's everything you need to get it done right:
Print Recipe Pin Recipe
Total Time 20 minutes

Equipment

  • Small Saucepan:
  • Fine-Mesh Strainer or Cheesecloth:
  • Wooden spoon or heat-safe spatula
  • Glass jar or bottle with a lid (for storage)

Ingredients
  

  • 2 tbsp dried culinary lavender (I like using Spicewalla, but any food-grade lavender will work)
  • 1 cup water
  • 1 cup granulated sugar (or ¾ cup honey for a floral twist)
  • Optional: ½ tsp vanilla extract or a few strips of lemon zest

Instructions
 

  • Step 1) Simmer Lavender and Water: In your saucepan, bring the water to a gentle simmer and not a rolling boil. Next, add the lavender buds and stir them in gently. You want to let the mixture steep for 5 to 10 minutes, depending on how strong you want the floral notes (I usually go for 7).
  • Step 2) Strain and Add Sugar: Using your fine mesh strainer or cheesecloth, strain out the lavender buds and return the liquid to the pan. Afterward, add the sugar and stir continuously over low heat until it has dissolved completely. If you’re adding honey instead, don’t let it boil and warm it enough to melt smoothly.
  • Step 3) Cool, Bottle, and Store: Remove from heat and let it cool until it hits room temperature. Next, pour the syrup into a clean glass jar or bottle, screw on the lid, and store in the fridge. It should stay good for up to two weeks.

Video