Lavender Syrup

Save

Lavender Syrup is simple to make and adds a sweet, floral note to hot and iced coffee and tea, lattes, lemonade, cocktails, desserts, and more. A clever trick makes the syrup a pretty shade of purple! 

The first time I had a lavender latte, I didn’t finish it. Despite rave reviews from friends who claimed the floral syrup was a stellar addition to a host of café drinks and cocktails, I decided this fragrant herb might be better smelled than ingested!

A subsequent conversation with my friend Pia, a true lavender syrup aficionado who adds a daily drizzle of a homemade syrup to her earl grey tea iced tea, revealed two things. One, I had purchased my lavender latte from the café she deems has the least impressive lavender syrup in town. And two, just because I didn’t love it in coffee didn’t mean I wouldn’t enjoy the flavor in a host of other ways.

Always one to give second chances, I went to the café she claimed had the best lavender syrup. I boldly ordered a milky iced coffee, lightly sweetened with half vanilla and half lavender syrup. (I was reentering gradually and thought the combination sounded appealing.) 

And guess what? I really liked it! 

Around the same time, Hazel, a young chef working with me on a Fountain Avenue Kids project, wanted to try a lavender-infused granola bar recipe with me. Again, I was a fan. 

Shortly thereafter, Pia’s younger son, George, was heading off to college for the first time. (See George years ago in this Candy Bag Brownie post!) Turns out, George was the lavender syrup maker in the household. 

While having lunch with Pia one day, she mentioned that she used the last trickle of George’s syrup that morning. She either needed to purchase it from the “good” café or learn how to make the infused syrup herself. 

I’ve known Pia since kindergarten. A lasting friendship such as this deserves special treats from time to time, and she’s done plenty of thoughtful things for me over the years. Her younger son and sous chef just flew the coop. Surely, I could fill the lavender syrup void.

I figured the recipe would be much like my Vanilla Simple Syrup recipe, only with lavender instead of vanilla. But George had set a high bar. And if I was going to make this syrup for Pia, it needed to be worthy.

Save

George kindly shared his method, along with a special trick, and I promptly made a batch. As I gave it to Pia, I told her she had to be honest. If it was lacking in some way, she should tell me. 

Happily, the pretty purple syrup was deemed delicious and worthy of George’s high bar. Pia added it might even help her miss George a little bit less. 💜  Easy as the syrup is to prepare, I figured I could resupply Pia when needed. 

So, how do we make a perfect lavender syrup? And what are the best ways to enjoy it?

One might naturally expect lavender syrup to be lavender in color, but the color is more golden. Color is appealing, however, so there’s a fun trick to create a lovely light purple hue.

Save

Add blueberries!

I’ve used fresh and frozen, and they work equally well. Twelve to 15 per batch is all that’s needed. Though they likely contribute a subtle hint of flavor, an obvious blueberry flavor is not perceptible in the syrup. 

Lavender’s sweet, fragrant flavor pairs well with a range of foods, both sweet and savory. Ingredients lavender goes well with include strawberries, blueberries, pears, orange, lemon, honey, mint, sage, rosemary, oregano, thyme, black pepper, liquors like vodka and gin, and chocolate.

Some of my personal favorite ways to enjoy the syrup are in Mint Tea (and cold brew spearmint tea) and a variety of other herbal teas like peach. A light drizzle adds a hint of sweetness and a certain je ne sais quoi.

My older son and I are big fans of lavender lemonade, and Pia will tell you it’s especially delicious in earl grey tea. George gives his vote to coffee lattes, but there’s much more…

Save

Save

FAQs:

Can I use fresh lavender from my garden? Yes, provided it is a culinary lavender, which is commonly known as English or “true” lavender, and has less oil than the aromatic varieties often used in soaps, perfumes, etc. The flowers are what you will want to use; plan on three times more fresh than dried. So, in the following recipe, six tablespoons instead of two.

What is the best variety of lavender to use?

As long as they are food grade, almost all dried lavender varieties will work well for simple syrup. Lavender meant for potpourri, for example, contains oils and sometimes other ingredients we don’t want in the syrup. 

Why is my syrup a golden color?

When made with just lavender, sugar, and water, lavender simple syrup is not purple like the color of lavender but rather a golden tan color. (If you’d like a purplish hue, use the blueberry trick!)

Why is my lavender syrup bitter?

Bitter syrup can result from overcooking the lavender. This is why I add the lavender once the sugar is dissolved and the heat has been turned off. Steeping the lavender is the best way to infuse flavor into the simple syrup. With the technique, it’s easier to control the strength too. Longer steep time = more pronounced flavor, and you can taste over time. 

Save

How to use lavender syrup:

• Add flavor to iced and hot tea (especially good in Earl Grey, mint tea, and Meadow Tea)
• In iced coffees and lattes
• In hot lattes (The syrup can be mixed into the beverage, but to see the pretty purple color, mix a teaspoon of syrup into foamed milk to top the latte. Don’t have a fancy frothing gadget at home? No problem, learn how to easily froth milk without one at home!)
• Cocktails — lavender syrup is quite good with vodka and gin
• Stirred into lemonade… 
• And sparkling lemonade with a sprig of mint
• Drizzled over pound cake and other yellow and white cakes, added to lemony cake batters, scones, cheesecakes, etc. 
• Drizzled over vanilla ice cream
• Stirred into plain or lemon-infused sparkling water
• And used in combination with Vanilla Simple Syrup

Vanilla lavender syrup is lovely as well. In the recipe below, you can stir in a tablespoon of vanilla extract upon removing the pot from the heat. Or you can make Vanilla Simple Syrup and use a combination of the two in your drinks and desserts. 

Iced Lavender Latte

• ¾ cup (6 ounces) milk of choice (cow, oat, almond, coconut, etc.)
• 2 shots (2 ounces) espresso
• 2 tablespoons (30ml) lavender syrup (adjust to preferred level of sweetness; or use 1 tablespoon each lavender and Vanilla Simple Syrup)

INSTRUCTIONS

1. Fill a tall glass with ice.
2. Add the milk and syrup and stir.
3. Pour in the espresso shots and stir.
4. Optional: garnish with a fresh lavender sprig. 

Lavender Lemonade

• 1 ounce (2 tablespoons) lavender syrup
• 8 ounces (1 cup) lemonade
• Ice
• Lemon wheel and/or fresh lavender or mint sprig for garnish

INSTRUCTIONS

1. Fill a tall glass with ice and add the lavender syrup and lemonade. Stir and garnish with a lemon wheel, lavender or mint sprig as desired.
2. Add vodka or gin for a boozy lavender lemonade.
3. Add a sprig of basil or rosemary for a fresh, herby note.
4. Add sparkling water or club soda for a fizzy lavender lemonade.

Spiked Lavender Lemonade

• ½ ounce (1 tablespoon) lavender syrup
• 4 ounce (½ cup) lemonade
• 1 ounce (2 tablespoons) vodka
• Ice
• Lemon wheel and/or fresh lavender or mint sprig for garnish

INSTRUCTIONS

1. Fill an old-fashioned glass (or glass of choice) with ice.
2. Add the lavender syrup, lemonade, and vodka.
3. Stir and garnish with a lemon wheel, lavender, or mint sprig as desired.

We’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated.

Save

Lavender Syrup

The secret to this syrup's beautiful color isn't actually the lavender. It’s blueberries! The easy-to-make floral syrup adds memorable flavor and color to cocktails, mocktails, lemonade, iced and hot teas, coffees, and lattes. See the post above for additional recipes.

Print Recipe Pin Recipe Save RecipeRecipe Saved

Prep Time 2 minutes minutes

Cook Time 9 minutes minutes

seep time 15 minutes minutes

Total Time 26 minutes minutes

Cook ModePrevent your screen from going dark

Ingredients

 

• 1 cup (237g) water
• 1 cup (192g) sugar
• 2 tablespoons (4g) dried lavender (look for culinary grade)
• 12-15 blueberries (fresh or frozen; optional for light purple color)

Instructions

1. Bring the water and sugar (the lavender is added later) to a boil in a medium saucepan over medium high heat. If using fresh blueberries, add them once the mixture comes to a simmer.
2. Continue to cook at a rapid simmer, stirring occasionally, until the mixture thickens slightly, about 8-9 minutes. If using frozen blueberries, add them in the final minute or two of simmering, as their colorful juices will readily be released. There is no need to thaw them.
3. Remove the pan from the heat, stir in the lavender, and let steep for 10-20 minutes. You can taste and steep longer for a little deeper flavor – I go with 15-20 minutes.
4. Strain the lavender and blueberries: A fine mesh strainer can be used, but it won’t filter out all the little particles, so I line it with cheesecloth or a nut milk bag (which is reusable and easily rinses clean). A coffee filter-lined strainer may also be used.
5. Cool to room temperature, then transfer the syrup to a glass jar or bottle with a tight-fitting lid and refrigerate.
6. Storage: The syrup will keep in the refrigerator for a month. Eventually, the sugar may begin to crystalize on the side and/or bottom of the jar or bottle (the stirring from regular use tends to prevent this), but the taste will still be fine.

Notes

What kind of lavender do I use? Look for dried lavender flowers labeled as culinary or meant cooking and eating. This will have less oil than the aromatic lavender used in perfumes and soaps. English lavender is extremely popular as a culinary lavender. Packages are sometimes labeled as lavender flowers. Culinary lavender can also be purchased in bulk (Lemon Street Market for locals). If you grow your own, harvest it just before the flowers open and dry the buds before using them. Do not use the leaves, as they have a somewhat medicinal fragrance and are not recommended for cooking.

Make lavender-vanilla syrup: Add 1 tablespoon pure vanilla syrup along with the lavender upon removing the pot from the heat. 

Troubleshooting: For a recent batch, I absent-mindedly added the lavender along with the water and sugar at the beginning. After simmering as usual, but this time with the lavender (rather than simply steeping it at the end), the batch turned out just fine. The perceptible difference was not the flavor, but rather the color, which was slightly less vibrant than my previous batches. 

Tried this recipe?Click here to rate and comment.