Lavender Simple Syrup for Lemonade, Tea and Coffee
Lavender simple syrup is a 1:1 sugar syrup steeped with dried culinary lavender. Dissolve 1 cup sugar in 1 cup water, take the pan off the heat, steep 2 tablespoons of lavender buds for 20 minutes and strain. It makes about 1 1/4 cups of floral syrup for lemonade, iced tea, coffee and sparkling water, at about 40 calories per tablespoon.
Quick answer
Heat 1 cup water and 1 cup sugar until the sugar dissolves and the syrup just simmers. Take it off the heat, stir in 2 tbsp dried culinary lavender, cover and steep 20 to 25 minutes. Strain into a clean jar, cool and refrigerate. Use within about 2 weeks. Total time about 1 hour, including cooling.
Lavender Simple Syrup
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Lavender Simple Syrup Ingredients
- 1 cup water
- 1 cup granulated sugar
- 2 tbsp dried culinary lavender buds
- 1 strip lemon peel (optional)
How to Make Lavender Simple Syrup
- Combine the water and sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the syrup just reaches a simmer, about 5 minutes.
- Take the pan off the heat. Stir in the lavender buds and lemon peel, if using.
- Cover and steep for 20 minutes, then taste. Steep up to 5 minutes more for a stronger flavor, but not much longer or it turns bitter and soapy.
- Strain the syrup through a fine-mesh sieve into a clean jar, pressing lightly on the buds.
- Let the lavender simple syrup cool for about 30 minutes, then cover and refrigerate.
Nutrition Facts
Per tablespoon (1 of about 20) (estimated)
- Calories: 40
- Total fat: 0 g
- Saturated fat: 0 g
- Cholesterol: 0 mg
- Sodium: 0 mg
- Carbohydrates: 10 g
- Fiber: 0 g
- Sugar: 10 g
- Protein: 0 g
Estimated from USDA FoodData Central SR Legacy granulated sugar (FDC 169655, 200 g per cup) spread across about 20 tablespoons of finished syrup. Lavender adds a negligible amount and has no USDA entry; the optional lemon peel is not included.
Why Steep Lavender Simple Syrup Off the Heat
Lavender’s floral aroma comes out quickly in hot liquid. Boiling the buds, or steeping them much longer than 25 minutes, also pulls out bitter, soapy-tasting compounds. Adding them after the pan comes off the heat and tasting at 20 minutes gives a clean floral flavor every time.
Use Culinary Lavender Only
Buy lavender sold for cooking, usually labeled culinary lavender (often English lavender, Lavandula angustifolia). Lavender from craft stores, potpourri or florists may be treated with fragrance or pesticides that aren’t meant for food. Two tablespoons of dried buds is enough for a cup of syrup; fresh buds are milder, so use about 3 tablespoons.
How to Use Lavender Simple Syrup
| Drink | Syrup per serving | Notes |
|---|---|---|
| Lavender lemonade | 1 to 2 tbsp per 8 oz | Stir into cold lemonade |
| Iced tea | 1 tbsp per 8 oz | Black or green tea |
| Iced latte | 1 to 2 tbsp per 12 oz | Stir into the espresso first |
| Sparkling water | 1 tbsp per 8 oz | Add a lemon slice |
| Mocktail | See recipe | Lavender lemon drop mocktail |
It also works drizzled over ice cream, fruit salad or pound cake, or brushed onto a warm cake layer. For a ready recipe, try this lavender lemon drop mocktail.
Lavender Simple Syrup vs Lavender Honey Syrup
Lavender simple syrup is made with white sugar, so it tastes clean and floral and stays clear and pale. A lavender honey syrup uses honey instead, which adds its own flavor and a golden color and has slightly fewer calories per tablespoon. Choose the sugar version when you want the lavender to stand out, or for anyone under 12 months old, who should not have honey.
Lavender Simple Syrup Ratios
The standard ratio is 1 part sugar to 1 part water by volume, which gives a pourable syrup that mixes easily into cold drinks. A rich syrup uses 2 parts sugar to 1 part water; it is sweeter, so you need less per drink. For a lighter, less sweet lavender simple syrup, use 1 part sugar to 2 parts water, but keep it for no more than a week in the fridge because the extra water makes it spoil faster. Keep the lavender at about 2 tablespoons of dried buds per cup of water whatever the ratio.
Tips for the Best Lavender Simple Syrup
- Taste at 20 minutes. Lavender varies in strength by batch.
- Add color naturally. A few blueberries or 1 butterfly pea flower in the steep gives a soft purple shade.
- Strain well. A coffee filter in the sieve removes fine bits for a clearer syrup.
- Make it richer. Use 2 parts sugar to 1 part water for a thicker syrup that keeps a little longer.
How to Store Lavender Simple Syrup
Keep the syrup in a clean, sealed jar in the fridge and use it within about 2 weeks for the best flavor. Throw it out if it turns cloudy, smells fermented or shows any mold, and always pour or use a clean spoon. For longer storage, freeze it in an ice cube tray; each cube is about 1 tablespoon, ready to drop into a drink.
Lavender Simple Syrup FAQ
How long does lavender simple syrup last?
About 2 weeks in a sealed jar in the fridge. Freeze it in cubes for longer storage.
Why does my lavender syrup taste soapy?
It was boiled, steeped too long, or made with too much lavender. Steep off the heat and taste at 20 minutes.
Can I use fresh lavender?
Yes. Use about 3 tablespoons of fresh culinary lavender buds, rinsed and dried.
Can I make a sugar-free lavender syrup?
You can use a 1:1 granulated sweetener, but many don’t thicken like sugar, so the syrup will be thinner and may crystallize in the fridge.
How many calories are in a tablespoon?
About 40 calories, all from the sugar, based on USDA FoodData Central values.
Sources
Featured photo: Unsplash
