Lavender Simple Syrup Recipe (with Dried Lavender)

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Use dried lavender buds to make this fragrant lavender simple syrup recipe. Simmer just 3 ingredients for 10 minutes then steep for 10 more minutes for a lightly floral addition to all of your favorite cocktails, mocktails, coffee drinks, and more.

Ornate glass bottle with a golden spout filled with pink liquid, set on a pink surface with scattered dried lavender, a glass of water, and a jar of sugar in the background.

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Learning how to make simple syrup is one of the easiest ways to up your home bar game. Once you know the basics of homemade syrups, you can create just about any flavor you like to use in drinks, desserts, even fruit salads!

Homemade lavender simple syrup is one of my favorites to make. It uses dried culinary lavender buds for a lightly floral flavor that pairs perfectly with coffee, lemonade, and more.

You need barely any hands-on time for this recipe. Simmer the 3 ingredients for 10 minutes, then steep for another 10 and voila! You’ve got a gorgeous, fragrant syrup that will impress all of your friends and family.

A decorative glass bottle filled with a brown liquid sits on a pink surface, with its cork and gold-tipped stopper placed beside it. The background features pink tiles.

Recipe testing notes and tips

Make sure to use culinary lavender. Not all dried lavender is appropriate for using in cooking, so be sure to use one that is labeled as culinary grade. You can find it at most specialty spice shops and some mainstream supermarkets, but you can also easily find it online.
Don’t be tempted to add too much lavender. We want the syrup to be fragrant with a lightly floral flavor—you don’t want it to taste like your grandma’s soap. Stick with using 3-4 tablespoons with 1 cup of water and 1 cup of sugar.
Stick with granulated sugar or honey for this recipe. While you can use any sugar or sweetener to make simple syrups, for this one I suggest using granulated sugar. You can also use honey for a slight flavor variation. Stay away from darker sweeteners, such as brown sugar, as they can overpower the lavender.

A pink bowl filled with dried lavender buds sits on a light surface. Some lavender pieces are scattered around the bowl, and part of an embossed container is visible in the upper left corner.

Can you use fresh lavender instead of dried?

Dried lavender buds are easiest to find year-round no matter where you live, thanks to the wonders of the Internet. But if you have fresh lavender available to you, you can also use it in this recipe.

Just like with the dried stuff, make sure the flowers you’re using are culinary grade and free from pesticides. I also recommend rinsing them well to remove any dirt and debris or insect friends!

Like all dried herbs, dried lavender has a stronger flavor than fresh. Plan to use twice as much fresh lavender as dried—in this case of the recipe below, 6-8 tablespoons instead of 3-4.

A glass mixing bowl filled with a white liquid sits on a pink surface. A black whisk with a wooden handle rests inside the bowl.

A clear glass saucepan with dried lavender flowers inside, seen from above, against a pastel pink background.

Uses for lavender syrup

Lavender may be considered a spring flavor, but I actually enjoy it year-round. In the fall I pivot for a short period to pumpkin spice syrup, but find myself going right back to lavender after.

Lavender pairs surprisingly well with a number of flavors, making this syrup perfect for adding to:

Lemonade: Lemon and lavender are a match made in heaven. Use this syrup to create a refreshing lavender lemonade. You can even use it in spiked lemonade for an adult version or add it to a lemonade bar for parties.
Lattes: If you love a lavender latte or cold brew from your favorite coffee shop, save yourself some money by making them at home with this syrup!
Teas: The London Fog latte is made with Earl Gray tea, steamed milk, and vanilla. Some coffee shops will also add a touch of lavender, which pairs well with the Earl Gray tea. Try adding a split vanilla bean with the lavender buds when you make this syrup, or add a touch of vanilla bean paste after steeping and straining the syrup to use in this latte.
Cocktails and mocktails: Lavender syrup is a beautiful addition to many cocktails and mocktails, especially gin-based and lemon-forward drinks. Try adding it to a bee’s knees cocktail, French 75, or a lavender lemon drop mocktail.
Desserts: Yes, desserts! Use this syrup as a soak for cake layers, especially for lemon layer cake. Use a pastry brush to lightly brush the syrup onto the cake layers before filling, stacking, and frosting.

A metal strainer pours liquid into a decorative glass bottle filled with pinkish liquid, set against a pink tiled background.

Storage

Once your homemade lavender simple syrup has been strained and cooled, store it in a bottle or airtight jar in the fridge for up to 2 weeks.