Lavender simple syrup has been my go-to for cocktails and mocktails for almost a decade. Here are my four favorite versions: classic, vanilla, color-changing butterfly pea flower, and sugar-free. Use them in my Lavender Elderflower Martini, Lavender Spritz or Lit Fairy Martini!
Lavender Simple Syrup Recipe
Ingredients
4 TBS culinary grade Ultra Blue lavender buds (they should be bright blue or purple; I use these)
1 cup water
1 cup sugar
Directions
In a saucepan, combine the lavender buds and water. Over medium-high heat, bring to a boil while slowly stirring in the sugar. Cover and remove from heat. Let sit for 30 minutes. Strain out the lavender and pour the syrup into an airtight container. Keep refrigerated for maximum freshness.
Lavender Vanilla Simple Syrup
Ingredients
4 TBS culinary grade lavender buds (click here to purchase)
1/4 Madagascar Bourbon vanilla bean or 1/4 tsp Madagascar vanilla extract (I'm using these beans and loving them)
1 cup water
1 cup sugar
Directions
In a saucepan, combine the lavender buds, vanilla and water. Over medium-high heat, bring to a boil while slowly stirring in the sugar. Cover and remove from heat. Let sit for 30 minutes. Strain out the lavender and vanilla bean (if using) and pour the syrup into an airtight glass container. Keep refrigerated for maximum freshness.
Lavender Butterfly Pea Flower Simple Syrup
This simple syrup is a MUST for Instagram-worthy cocktails! Butterfly pea flower is my secret ingredient for adding gorgeous color, and BONUS: it changes color when citrus is added! The flower itself doesn't have much flavor, but watch out, because many tea blends are hard to tell apart from plain dried butterfly pea flowers. TIP: In a pinch, buy butterfly pea flower extract drops. They're easy to use and can be added to ANY cocktail!
Ingredients
4 TBS culinary grade lavender buds (available here)
2 TBS dried butterfly pea flowers (these work well!)
1 cup water
1 cup sugar
Directions
In a saucepan, combine the lavender buds, butterfly pea flowers and water. Over medium-high heat, bring to a boil while slowly stirring in the sugar. Cover and remove from heat. Let sit for 30 minutes. Strain out the lavender and butterfly pea flowers and pour the syrup into an airtight container. Keep refrigerated for maximum freshness.
Sugar-Free Lavender Simple Syrup
Ingredients
4 TBS culinary grade Ultra Blue lavender buds
1 cup water
1 1/3 cups erythritol sugar substitute
Directions
In a saucepan, combine the lavender buds and water. Over medium-high heat, bring to a boil while slowly stirring in the erythritol. Cover and remove from heat. Let sit for 30 minutes. Strain out the lavender and pour the syrup into an airtight glass container. Keep refrigerated for maximum freshness.
How long does the syrup last?
Simple syrup has a very long shelf life because of its high sugar content, and it can last a year or longer when stored properly. Once other ingredients are introduced, though, the shelf life gets shorter. That's why I recommend straining out all of the lavender (and vanilla or butterfly pea flowers, if using) as well as possible and keeping the syrup refrigerated. Refrigerated, it should last a month or more. The exception is the sugar-free version, since the lower sugar content shortens its shelf life.
What should I use to store my lavender simple syrup?
Depending on how often you plan to use it, you can store simple syrup in a glass jar with a lid, a wine bottle, or even a mason jar. I store mine in elegant glass bottles that fit standard pour spouts, for two reasons: they look beautiful when hosting cocktail parties, and the pour spout makes them so easy to use when making more than one cocktail! (Just save the cork or closure to seal the bottle when you're done.)
How to use lavender simple syrup
I use lavender simple syrup in just about every style of drink, from margaritas to martinis, and even coffee drinks (especially lattes, yum!). Because it's so potent, a little goes a long way. Whatever lavender recipe you're making, do a taste test to get the right balance of strength, sweetness and floral notes. All palates are different!
