Lavender Simple Syrup

Homemade Lavender Simple Syrup recipe is easy to make, and you will need only three ingredients. And the ways to use this lavender-infused syrup are endless!

Hello everyone – happy Monday! I am not being sarcastic as it’s indeed happy (although generally I don’t have issues with Mondays!) Why? It’s a holiday here in Nova Scotia. But it’s not a statutory holiday, so Andrew is enjoying it in the office haha.

Anyway, it’s August (how come?!), and I am opening the lavender season on the Havoc In The Kitchen. This season I’ve been really focused on botanical flavours. First, that was the lilac recipes. Then rose-infused. Now it’s time for lavender!

If you have known me for a while, I’ve always loved lavender. But for the last two years or so, I haven’t been sharing lavender recipes as often as before. My friends, it’s going to change this summer! You will see many lavender-infused ideas from cakes and ice cream to fancy cocktails and even salads. Please stay tuned for some inspiration.

Lavender Simple Syrup

But first thing first. Let’s make this Lavender Simple Syrup as it’s going to be a part of many those recipes. Basically, it’s a regular (simple) syrup infused with lavender. The ratio is simple: 1 cup of water to 1 cup of sugar to 1 (to 1 and 1/2) tablespoons dried culinary lavender buds. This recipe calls for dried lavender, but of course you can use blooming heads. Just keep in mind that fresh lavender is less potent, so you might need to use more.

It’s so easy to double or even triple the batch.

What Is The Colour of This Syrup?

The typical colour of lavender syrup is somewhat amber, sometimes greyish.

However, you can make it more beautiful by adding a few blueberries when making the syrup. They will introduce a lovely, lilac or light-purple colour. A few drops of lemon juice also brigtnen up the colour.

You can see the difference in the photos.

Variations of Lavender Syrup

• If you are looking for a less sweet syrup, use 1/2 cup of sugar to 1 cup of water. This works perfectly, especially in cocktails when you use other sweet liqueurs.
• Swap honey for sugar. If using honey, I recommend simmering the water with lavender first and then adding honey at the end. Cooking honey too long could damage its healthy benefits and nutrition.
• Add a little vanilla extract or vanilla seeds for a smooth and nice finish.

How to Use Lavender Simple Syrup?

So many ways!

Think of fancy cocktails, refreshing lemonades and iced tea, or over your ice cream. Enjoy with pancakes, crepes, and French toasts. Besides, it would be great as a part of desserts, a cake soak, a topping for your oatmeal, and a dressing for your fruit salads.

Check some of the ideas below:

• Apricot Lavender Sangria
• Lavender Violet Cocktail Recipe (with Crème de Violette)
• Lavender Limoncello Gin Cocktail (with Empress 1908 Indigo Gin)
• Lavender Apple Cider Cocktail
• Lavender Limoncello Cocktail (with Gin)
• Lavender Milkshake

Try Other Infused Syrups

• Rose Syrup 
• Lilac Syrup
• Rowan Berry Syrup (And How to Make Rowan Berries Less Bitter!)
• Watermelon Syrup

I hope you like this Lavender Simple Syrup recipe, and you will make it soon. If you make it, please let me know in this post, send me an Instagram message, or share your photos by adding the hashtag #havocinthekitchen.

Cheers for now!

Lavender Simple Syrup

Recipe by Ben | Havocinthekitchen

Homemade Lavender Simple Syrup is so easy to make, and you will need only three ingredients. The ways of using this lavender infused syrup are endless!

Course: Syrup

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Servings

1

cup

Prep time

5

minutes

Cooking time

10

minutes

Infusing

1-6

hours

Cook Mode

Keep the screen of your device on

Ingredients

• 1 cup (240 ml.) water

• 1 cup (200 g.) granulated sugar

• 1 to 1 and 1/2 tablespoon dried culinary lavender buds

• 1 to 3 fresh or frozen blueberries
  optional, for colour

• few drops of lemon juice
  optional, for colour

Directions

• Combine together the sugar and water in a medium saucepan over medium heat. Bring to a boil, stirring, then adjust the heat so the mixture boils gently. Cook, stirring occasionally, 5 minutes.
• Stir in the lavender buds and if using, blueberries or lemon juice. Cook for 1 minute then remove from the heat and let stand, covered, to infuse, for at least 1 hour up to 6 hours, tasting occasionally until the desired lavender flavour has been developed.
• Strain the syrup through a fine mesh sieve and transfer to a jar or container. If you plan on using it more than 2-3 weeks, use sterilized bottles. Let cool then refrigerate.

Ben | Havocinthekitchen

Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.