Can I Make Lavender Syrup at Home?

homemade lavender syrup in a glass jar on table

Homemade lavender syrup is an easy and aromatic way to add a floral twist to cocktails, coffee, lemonade, or desserts. Using just a few ingredients, you can capture the gentle scent and subtle color of lavender to create a versatile syrup that elevates both classic and modern drinks.

Ingredients for Homemade Lavender Syrup

250 ml water
200 g sugar (use caster or granulated)
10 ml dried culinary lavender flowers (about 2 tablespoons)

How to Make Lavender Syrup at Home

Combine 250 ml water and 200 g sugar in a small saucepan.
Gently heat and stir until the sugar dissolves completely.
Add 10 ml dried culinary lavender flowers.
Simmer over low heat for about 5 minutes. Avoid boiling, which can bring out bitter notes.
Remove from heat and let the syrup steep for 15–30 minutes. Taste after 15 minutes; if you prefer a stronger flavor, continue steeping.
Strain the syrup through a fine mesh sieve to remove all lavender flowers.
Let cool and transfer to a sterilized glass bottle or jar. Store in the refrigerator for up to 2 weeks.

Tips for Flavor, Color, and Storage

Choose culinary-grade dried lavender for the best flavor; avoid decorative or sprayed flowers.
If you want a more pronounced purple hue, add a few blueberries while simmering, then strain out. Avoid artificial coloring for cleaner taste.
A little goes a long way: start with 5–10 ml per cocktail and adjust to taste.
Store syrup in the fridge, sealed. If it looks cloudy or develops sediment, discard and make a fresh batch.

How to Use Homemade Lavender Syrup

Add 5–15 ml to a gin sour or Tom Collins for gentle floral sweetness.
Stir into iced tea, lemonades, or sparkling water for a spring-inspired refresher.
Drizzle over pancakes, yogurt, or desserts for an aromatic finish.