Lavender is in abundance here in the Hudson Valley July thru September and I have always snipped several flower heavy branches worth for recipes, and scenting my home naturally with the relaxing scent of lavender. This simple syrup is lightly infused (lavender can quickly become soapy) I used the floral sparingly; the result is a soothing addition to lemonade, teas and cocktails. I actually use this as a main ingredient in my Lavender Cheesecake Bar Recipe, it adds just enough lavender flavor to that simple bake.

Why Make Lavender Simple Syrup at Home?

This homemade lavender simple syrup is cost effect and really simple to make in your kitchen. There are tons of varieties of lavender simple syrup on shelves in the supermarket, but there is something to be said for hand harvesting your own lavender flowers and making this recipe fresh in your kitchen. This recipe is easily batch made and giftable as well. This recipe also gives you the control over sweetness and floral inclusion into cocktails. If you are using lavender cut fresh from your garden or a farm stand (Kingston Farmers Market sells fresh lavender by the bunch during peak season) the flavor is much more pronounced and brighter.

Ingredient Notes

I received several bunches of lavender from my mothers garden, they fragranced my house for about a week, before drying out. The lavender flowers fall of of the stems easily. Brush your I made this floral simple syrup using dried lavender flowers. You can always dry fresh lavender or buy already dried flowers by the bulk.

Water and steeping time: I allow my lavender infused simple syrup to steep for at least 2 hours before straining.
Granulated sugar; smaller granules work best.
Dried lavender flowers; remove the flowers from the stems if using homegrown, fresh.

Recipe Steps

How to make lavender simple syrup: I use a 1:1 ratio of sugar to water, this ratio always produces an easily pourable simple syrup. If you want a thicker texture you can use 3/4 cup water to 1 cup of sugar.

Heat the mixture until the sugar is just dissolved, using a burner on medium- high heat. A few roils are fine, but don’t over boil.

Remove from heat and let sugar syrup cool before adding the dried lavender.

Steep for 2 hours, before straining. Don’t over infuse the syrup, lavender can quickly become “soapy” if left to infuse for too long.

Keeps in the fridge for 3 weeks, in sealed container.

Ways I Use This Syrup

Keep a jar of this on hand for quick floral infused drinks and desserts. I like adding a splash to alcoholic and non-alcoholic drinks, lavender is known for it’s relaxing properties, so this goes well in an evening cocktail. Some of my favorite ways to use it:

Make lavender lemonade; mix freshly squeezed lemon juice with water and a teaspoon of lavender syrup. Shake over ice. Serve in a tall glass. The bright lemon adds a bright tartness to the mellow, soft flavor of lavender.

Add a splash to a cocktail in place of regular simple syrup for a flowery flavor update.

Mix into desserts. I use this syrup to add the lavender flavor to my Lavender Cheesecake Bars with Lemon Crust. Just a few spoonfuls before baking laces the cream cheese with the sweet scent and taste of the herb.

Drizzle over vanilla ice cream and garnish with blueberries for a lite dessert.