Lavender Simple Syrup

Lavender Simple Syrup BannerI first met lavender simple syrup in a cocktail at Moxy many years ago. It was such a delicious addition to my martini. It added a subtle flavor and aroma that was surprising and delightful. Long before I finished my drink I had decided that figuring out how to make my own lavender syrup had to be added to my to do list.

Luckily, making lavender simple syrup is, well, simple. It comes together in minutes and tastes delicious made with summer’s bounty of fresh lavender or with dried lavender during the cooler months of the year. I snip stems of lavender from our herb garden to hold over the fall, winter, and spring to make sure that we can still create batches of this delicious syrup to enjoy all year long.

Lavender simple syrup tastes delicious as a sweetener in cocktails, iced tea, and other cold beverages. I love to use it to sweeten my hibiscus lavender iced tea on a hot summer’s day. We also flavor glasses of lemonade with a Tablespoon of lavender syrup for a nice change of pace.

I continue to discover new ways to use this syrup with delicious results. Just the other day, I used a bit to sweeten fresh berries before spooning them over a slice of homemade pound cake. With every bite, I was reminded of how glad I am to have discovered this delicious lavender syrup years ago.


Lavender Simple Syrup
This recipe is so simple to make and only contains three ingredients. You can adjust the amount of lavender in your syrup to suit your taste. I find that adding the lavender off the heat creates the best syrup. Remove the spent lavender from the cool syrup before storing it. Doing so will extend its shelf life.
  1. 1 cup water
  2. 1 cup sugar
  3. 2 sprigs of fresh lavender including buds or 1 Tablespoon dried lavender
  1. Place the water and sugar in a small saucepan. Place over low heat and stir the sugar and water to help prevent the sugar from settling on the bottom of the pan and burning. Warm the pan, stirring occasionally until the sugar has dissolved and the liquid is clear.
  2. Remove the pan from the heat. Add the lavender, stirring lightly to help infuse the syrup with the oil released from the lavender. Allow the liquid to cool to room temperature. Remove the lavender before transferring the syrup to a container with a tight fitting lid. The syrup can be kept in the refrigerator for several weeks.
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