A delicate infusion of sugar and edible lavender blooms, this syrup captures the perfume of summer in a bottle. Use it to sweeten iced coffees, herbal teas, gin tonics, or to drizzle over warm butter cookies. The lavender will whisper gently through every sip or bite.
A PERFUME IN A BOTTLE FOR YOUR FLORAL DRINKS
Some recipes feel like they’ve stepped out of an old herbal grimoire. This one certainly does.
Making your own lavender syrup is more than just cooking: it’s about distilling a scent, a season, a flower suspended in time. Just a spoonful can turn a simple latte into a memory, or a cocktail into a postcard from Provence.
Lavender – with its violet spikes and calm spirit – offers us an elegant aroma, somewhere between sweet and herbal, pairing beautifully with citrus, vanilla, rosemary, honey, berries, or gin. In this recipe, we turn it into syrup: a floral nectar that can brighten cold and warm drinks, add botanical depth to cocktails, glaze shortbread, or become the secret to your summer lemonade.
Beyond its aroma, this syrup is also the perfect excuse to begin exploring the world of edible flowers.
WHAT IS LAVENDER SYRUP AND HOW IS IT USED?
It’s a simple sugar syrup infused with culinary lavender, ideal for desserts or cocktail recipes. Its floral flavor is delicate, enveloping, and subtly balsamic. It’s one of the most beloved syrups in specialty coffee shops — often used in lattes with oat or almond milk, matcha, iced coffee, and affogatos. In cocktails, it blends well with vodka, gin, dry vermouth, lemonade, or sparkling wine.
UNLOCKING LAVENDER’S ESSENCE: INFUSING WITH CARE
Lavender, with its delicate and unmistakable fragrance, carries within it both calm and clarity. However, when subjected to too much heat, its aromatic compounds, those that make it soothing, sweet, and floral, can quickly dissipate, leaving behind a bitter aftertaste and a loss of its signature grace. To preserve its essence, we gently infuse lavender in the syrup once the water has reached a warm, but not boiling, temperature. This method ensures that the lavender’s fragrant oils remain intact, imparting a subtle, yet vibrant flavor without overwhelming the senses. By allowing it to steep in the warmth, rather than simmering, we capture the purity of the lavender’s essence- like holding a soft breeze in a jar.
A BOTANICAL RITUAL IN MINUTES
The process is as simple as it is enchanting: you boil sugar and water, turn off the heat, add the flowers, and let the perfume work its magic. Then strain and store in a glass bottle – like keeping a little secret.
Cooking with lavender opens the door to a more poetic kitchen: one where aroma leads, color inspires, and the flower doesn’t merely decorate – it transforms.
GIFT AND SERVING IDEAS
- Bottle it with a handwritten label and gift it as a botanical present.
- Add a splash to lemonade with rosemary and edible ice cubes.
- Stir into gin with pink grapefruit and a sprig of thyme.
- Glaze vanilla scones or lemon cakes with this syrup and sprinkle a few dried petals.
Keep it in the fridge for 2–3 weeks or freeze into ice cubes to preserve its magic.
How to Make Lavender Syrup for Cocktails and Coffee
Ingredients
Method
- In a saucepan, heat the sugar and water until fully dissolved.
- Stir gently and bring to a soft boil. As soon as it bubbles, remove from heat.
- Immediately add the dried lavender flowers into the hot syrup. Cover and let it steep for 10-20 minutes (start tasting at 10 minutes and remove by 20 to avoid bitterness).
- Strain through a fine sieve and cool.
- Store in a sterilized glass jar or bottle with airtight lids in the fridge for 2–3 weeks.