Is Lavender Syrup Safe to Consume?

culinary lavender flowers on a marble surface

Lavender syrup has gained popularity in cocktails and desserts for its unique floral character and relaxing aroma. But it's essential to know whether the syrup on your bar cart is actually safe to drink—especially when homemade.

What Makes Lavender Syrup Safe for Consumption?

The safety of lavender syrup depends on the quality and source of the lavender used. Not all lavender is intended for food: some varieties are strictly ornamental or may be treated with pesticides and chemicals unsuitable for ingestion.

Use only culinary-grade lavender for syrup and food applications.
Culinary lavender (Lavandula angustifolia) is free from harmful residues and cultivated for its subtle flavor.
Avoid lavender from craft stores, florists, or garden centers unless labeled edible.

Where to Find Safe Lavender for Syrup

Source from reputable spice shops, dedicated online culinary retailers, or specialized gourmet stores.
Look for packaging stating 'culinary lavender,' 'edible,' or 'food grade.'

Choosing the right kind of dried lavender ensures your homemade syrup is not only flavorful, but also free of toxins or unsafe chemicals.

How to Make Lavender Syrup Safely

Combine 250 ml water and 250 ml regular granulated sugar in a saucepan.
Add 2 tablespoons (10 ml) dried culinary lavender flowers.
Gently bring to a simmer, stirring until the sugar dissolves.
Remove from heat and let steep for 20–30 minutes, then strain out the flowers.
Store in a clean, sealed bottle in the refrigerator for up to two weeks.

Lavender Syrup in Cocktails: Flavor and Safety Notes

Culinary lavender, when correctly sourced and prepared, delivers a delicate floral lift to gin sours, lemonades, and even coffee drinks. Using too much can introduce bitterness or a soapy flavor, so moderation is key—start with small amounts and adjust to taste.

Always inform guests or customers if a cocktail contains lavender syrup, since some individuals may have allergies to edible flowers.
Store homemade syrup in the fridge, and discard if color, aroma, or clarity changes.