Homemade Lavender Syrup


The end of June marked the beginning of lavender season and the shrubs at my parents’ were ready for harvest. Bees and butterflies were not pleased when Sis and I picked the spikes, but would you just look at these!


I’ve also planted lavender along our driveway this spring, they seem to like their place. Even though it’s just their first season, they are full of flowers. We live a stone’s throw from my parents, but our plants start flowering a little later.

Anyway, the purple buds have been drying on the purpose-built screens and since we were getting very high temperatures lately, they were ready to be shredded from the stems in a matter of days. It took us girls some time and wine to finish, but the scent! Moths in the county went extinct that’s for sure.


The last few years we used to make bouquets, wands, and fill pouches with the flowers. Lovely as they were, making them was getting boring so we started looking for new ways to utilize the yield. One idea I particularly like is lavender syrup. Because summer is the time for endless pitchers of cold, refreshing lemonade, and adding a twist to a classic is very on-trend lately. Turned out that lemon and lavender are a match made in heaven: it takes the drink to a whole new level!


I was weary using lavender in a drink at first to be honest, for I could only associate it with beauty products before, but this syrup turned out so convincing that this season I’m flavoring other foods with the lilac buds as well. I have infused jams, honey, sugar and seasoning salts in mind, I’ll let you know how the experimenting goes.

Back to the matter at hand: making lavender syrup is easy peasy. I’ve shared syrup basics before so without further ado, here’s the recipe:

Lavender Syrup


1 l water
1 kg sugar
15 g (3/4 cup) dried lavender flowers
10 g (2 tsp) citric acid


  1. Make 1:1 simple syrup, turn heat off.
  2. Add lavender flowers in a mesh bag and let soak overnight to infuse. Liquid will turn inky blue.
  3. Remove lavender and add citric acid (this will transform color to rosé).
  4. Bring to a boil, then pour into sterilized jars and seal hot to form high vacuum.
Makes 1,5 l syrup. Although it should not be necessary, I’d keep in the fridge after opening. Syrup has a decent shelf life.

Do you have lavender in your garden or on your patio? What do you do with the flowers? Flash out those ideas for me!

Also, have you noticed the recipe format? I am trying to improve my shortcoding and decided on embedding recipes with consistent formatting and an option to print from now on to make the experience better for you!


One thought on “Homemade Lavender Syrup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s