I’m sharing a sweet lavender syrup made from fresh lavender, sugar and water that opens up endless ways to flavor lattes, cocktails, teas, sodas and lemonades in my Fresh Lavender Recipes.

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I love a syrup that surprises you. This Lavender Infused Simple Syrup tastes like a tiny floral secret you can stir into lattes, cocktails, teas, sodas or lemonades and suddenly everything feels a little more interesting.

I use granulated sugar and fresh lavender buds so the flavor is bright but not perfume-y, kind of wild and restrained at once. It’s simple enough that you’ll try it and then start imagining other ways to use it, maybe in a spritz or on top of fruit.

Trust me you’ll keep a bottle in the fridge and wonder why you didn’t make it sooner.

Ingredients

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Granulated sugar, main sweetener, almost all carbs, quick energy, no protein or fiber.
Water, zero calories, hydrates and dilutes sweetness, essential but otherwise neutral.
Fresh lavender buds, floral aroma, tiny antioxidants, minimal nutrients, mostly fragrance.
Gives a relaxed, floral note to drinks and sweets, subtle not overpowering.
Syrup is sugar heavy, so it’s high calorie, use smaller amounts if concerned.
Not a meaningful source of vitamins, protein, or fiber, mostly flavor and carbs.
Perfect for cocktails, iced tea, lemonades, yogurt toppings, or drizzled over fruit.
If watching sugar, try tiny amounts or swap with alternative sweeteners, but test taste.

Ingredient Quantities

1 cup granulated sugar

1 cup water

2 to 3 tablespoons fresh lavender buds, lightly packed (culinary lavender, not ornamental)

How to Make this

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1. Measure 1 cup water and 1 cup granulated sugar and put them in a small saucepan.

2. Lightly bruise 2 to 3 tablespoons fresh lavender buds with the back of a spoon or a muddler so the oils start to release.

3. Heat the water and sugar over medium, stirring until the sugar fully dissolves and the syrup just comes to a simmer, dont let it roar or boil hard.

4. Remove the pan from heat, stir in the bruised lavender buds, cover and let steep 15 to 30 minutes for a gentle floral note.

5. If you want stronger lavender flavor, steep up to an hour or pop the covered pan in the fridge overnight, but be careful, very long steeping can make it a bit bitter.

6. Strain the syrup through a fine mesh sieve or cheesecloth into a heatproof bowl or jar, gently pressing the buds to release liquid but dont squeeze hard or you may pull out bitter compounds.

7. Let the syrup cool to room temperature, then transfer to a clean, sterilized jar or bottle (boil jars and lids for a few minutes to sterilize), seal tightly.

8. Refrigerate; the syrup keeps well for about 2 weeks, or freeze in ice cube trays for up to 3 months if you want to keep it longer.

9. If sugar crystals form later, rewarm gently with a splash of water to dissolve them, cool and reseal.

10. Use a spoonful or two to flavor lattes, cocktails, teas, sodas or lemonades and adjust to taste, label the jar with the date so you dont forget.

Equipment Needed

1. 1-cup measuring cup for the water and sugar
2. Small saucepan, about 1 to 2 quarts
3. Wooden spoon or silicone spatula for stirring
4. Muddler or the back of a heavy spoon to bruise the lavender buds (dont mash too hard)
5. Fine mesh sieve or a couple layers of cheesecloth for straining
6. Heatproof bowl or jar to catch the hot syrup
7. Funnel to transfer syrup without spills
8. Clean sterilized jar or bottle with a tight lid for storage
9. Ice cube tray if you want to freeze portions, plus a lid or plate to cover while steeping

FAQ

Q: How long will this lavender syrup keep in the fridge? A: Store in a clean, airtight jar in the refrigerator. It's usually good for about 2 weeks, sometimes 3 if you kept everything very clean. If it gets cloudy, fizzy or smells weird, toss it.

Q: What can I use lavender syrup for? A: Lots of things: cocktails, lemonades, iced tea, drizzle on pancakes or ice cream, fold into frosting or yogurt, or use in vinaigrettes. A little goes a long way so start small and taste.

Q: Can I use dried lavender instead of fresh? A: Yes. Dried is stronger so use about 2 to 3 teaspoons dried for the 2 to 3 tablespoons fresh called for. Steep and taste, you can always add more but you cant take it out.

Q: How do I get a stronger lavender flavor? A: Increase the lavender a bit or steep the buds longer after you bring the syrup to a simmer. Bruising the buds with a spoon before steeping helps. Dont boil it hard or you may get a bitter or soapy note.

Q: Can I make a sugar free version? A: You can try honey or agave as a 1 to 1 swap with water, or dissolve erythritol/monk fruit with heat but texture and mouthfeel will change. Non calorie sweeteners are tricky so add them after cooling and adjust to taste.

Q: Any safety tips or warnings? A: Use culinary lavender (Lavandula angustifolia), not ornamental varieties. People with herb allergies, and pregnant or nursing folks should check with their doctor before using concentrated lavender. Always strain out the buds before storing.

Lavender Syrup Recipe Substitutions and Variations

Granulated sugar → Honey: use about 3/4 cup honey for each cup sugar, cut water by roughly 2 tablespoons and simmer a bit less since honey browns faster, gives a floral note but a darker color.
Granulated sugar → Maple syrup or agave nectar: use about 3/4 cup, also reduce water slightly; maple adds warm caramel notes, agave stays more neutral.
Water → Strong brewed tea like chamomile or light black tea: replace the water cup for cup for a deeper base, steep and strain before making the syrup so it stays clear.
Fresh lavender buds → Dried culinary lavender or lavender extract: use one tablespoon dried for every two tablespoons fresh, or start with two to three drops of extract and taste because extract is concentrated.

Pro Tips

1) Use culinary lavender only and strip out long stems, they taste woody. Start at the lower end of the lavender amount if youre unsure, its easier to add a little more later than fix something thats too floral.

2) Lightly bruise the buds with the back of a spoon or a muddler, dont mash them into bits. You want oils to come out not plant grit, crushing too hard brings a bitter edge.

3) Keep the heat gentle and pull the pan off as soon as it just begins to simmer, dont let it roll or boil hard. Overcooking the floral oils will make the syrup taste cooked or flat.

4) Strain without squeezing the herb mass, press very gently to get the liquid but not the bitter stuff, then cool and store in a sterilized jar and label the date. Freeze in ice cube trays for easy single-use portions and if crystals form later warm gently with a splash of water to dissolve them.