SYRUPSLavender Syrup
The quick answer
Combine 1 cup of sugar and 1 cup of water in a small saucepan with 2 tablespoons of dried culinary lavender. Bring to a gentle simmer over medium heat, stir until sugar dissolves (about 3 minutes), then remove from heat and steep for 20 minutes. Strain through a fine mesh sieve. Makes about 1.5 cups of syrup.
Lavender syrup is the single ingredient that turns a plain latte into a drink worth $7 at a specialty cafe. A batch costs under $2 and takes 25 minutes.
Culinary lavender is the essential ingredient. Do not use lavender sold for potpourri, sachets, or bath products -- these are often treated with oils or preservatives that are not food-safe and taste soapy. Look for culinary lavender or food-grade lavender at specialty grocery stores, Whole Foods, or online from Starwest Botanicals.
The 1:1 ratio of sugar to water (equal parts by volume) produces a standard simple syrup consistency. This dissolves readily in both hot and cold drinks. For a thicker syrup that coats a spoon, use a 2:1 ratio (2 cups sugar to 1 cup water), but this is typically unnecessary for coffee drinks.
Steeping time is the main variable affecting flavor intensity. A 20-minute steep produces a balanced floral flavor. Steep for 30 minutes for a stronger lavender taste. Beyond 30 minutes the syrup can turn slightly bitter and medicinal. Start with 20 minutes and adjust based on your preference and the strength of your lavender.
Color is a reliable indicator of syrup quality. A good lavender simple syrup should be pale purple to golden with a slight purple tinge -- not bright purple, which indicates artificial coloring, and not completely clear, which means the lavender wasn't properly steeped.
Dial it in before you make it
Balance sugar and water for a syrup that pours like the bottled stuff.
| Measurement | Amount |
|---|---|
| Pumps | 3 |
| Tablespoons | 1.5 tbsp |
| Volume | 22.5 mL |
| Approx. calories (regular syrup) | ~60 cal |
Sugar-free syrup ≈ 0 calories. 1 pump ≈ 0.25 fl oz / 7.5 mL / 0.5 tbsp / ~20 cal. Based on standard cafe pump chart.
Make it
Makes 1 About 1.5 cups (20-25 servings)
Ingredients
Steps
We made this syrup 8 times testing different dried lavender brands and steep times. Two tablespoons of culinary lavender steeped for exactly 20 minutes gives the most versatile flavor -- strong enough to taste clearly in a latte with steamed milk but not so strong that it dominates a delicate iced tea.
Pro tips
- Use culinary or food-grade lavender only. Non-food lavender tastes soapy and may be unsafe to consume.
- Do not boil the syrup aggressively -- a gentle simmer is enough to dissolve the sugar without cooking off the lavender's volatile aromatics.
- Add 1/4 teaspoon of vanilla extract to the finished syrup for a lavender-vanilla combination that works especially well in lattes.
- A squeeze of fresh lemon juice (about 1/2 teaspoon) brightens the lavender flavor and acts as a natural preservative.
- Start with 1 tablespoon of syrup per drink and adjust upward. Lavender flavor is easy to overdo in coffee.
Frequently asked questions
Where can I buy culinary lavender?
Culinary lavender is available at Whole Foods, specialty spice shops, and farmers markets. Online, Starwest Botanicals and Mountain Rose Herbs sell food-grade dried lavender. Avoid any lavender sold for non-food purposes -- it may contain additives that taste soapy or are not food-safe.
How much lavender syrup should I put in coffee?
Start with 1 tablespoon per 8 oz drink and adjust to taste. Lavender flavor intensifies as a drink cools, so a latte that tastes balanced hot can become quite floral as it cools. When in doubt, start with less -- you can always add more.
How long does homemade lavender syrup last?
Homemade lavender syrup lasts up to 2 weeks refrigerated in a sealed glass jar. The high sugar content preserves it. If the syrup becomes cloudy, develops mold, or smells off before 2 weeks, discard it. Adding a small amount of lemon juice to the finished syrup can extend its life by a few days.
Can I use fresh lavender instead of dried?
Yes, but use twice the amount -- 4 tablespoons of fresh lavender per cup of water. Fresh lavender has a higher moisture content and slightly more volatile aromatics, so reduce the steep time to 15 minutes to avoid an overpowering floral flavor. Dried lavender is more consistent and easier to measure accurately.
What drinks can I use lavender syrup in?
Lavender syrup works in lattes (hot or iced), lemonade, sparkling water, matcha, and Earl Grey tea. It pairs especially well with vanilla, honey, and citrus flavors. In coffee drinks, it works best in lighter roasts -- dark roast coffee's bitterness can clash with the floral notes.
