Lavender infused simple syrup is one of the easiest ways to fancy up cocktails and other drinks with the subtle (and lovely) flavor of lavender! All you need is sugar, water, and some dried lavender buds to take your drinks to the next level with this DIY lavender syrup.
One of my sister’s main themes for her wedding is lavender. She’s planning on having a signature cocktail at the reception that features lavender syrup, so I of course had to do some experimenting on my own to get things going! Thanks to her fiance’s aunt (hi Aunt Julie!!), who created lavender margaritas (which were delicious) at their engagement dinner in Annapolis, I got lots of lavender buds that she provided for us as little favors at the table. Ample ingredients to experiment!!
I’ve never been much of a floral person, but I’ve been so surprised by how much I love the taste of lavender in various drinks. It’s such a subtle softness of flavor that really adds something special to drinks. It’s especially lovely in things with sour flavors – limey margaritas or lemonade – and it’s also lovely in iced coffee.
This syrup could not be easier to make – it’s a basic simple syrup recipe that you simmer for a little longer to steep the lavender. I think it’s definitely something I’ll keep on hand in the fridge in a mason jar for whenever I’d like a lavender infused drink!
Have you tried making flavor-infused simple syrups before? Do you have a favorite? I’d like to try rosemary next, I think!
Stay tuned for an easy drink recipe using this simple syrup very shortly! It’s my favorite way to use the lavender syrup so far! It can be kept in the fridge for anytime (think a beautiful summer day) or boozed up for cocktails. 🙂
- 2 cups sugar (or 1 cup sugar + 1 tsp liquid stevia)
- 2 cups water
- 2 Tbsp dried lavender
In a medium saucepan, combine the sugar (and stevia, if using), water, and lavender. Bring to a boil over medium heat. Once it comes to a boil, lower the heat and simmer, covered, for 20-30 minutes.
Strain through a fine mesh strainer, and allow to cool. Store in an airtight container in the fridge for up to 2 weeks.