Making Lavender Syrup

 

Making Lavender Syrup

Lavender syrup is one of the simplest ways to bring lavender into the kitchen, but it works best when the right variety is chosen and used with restraint. Not all lavender carries the same flavor, and understanding those differences allows the syrup to remain balanced and inviting.

For culinary use, English lavenders such as Hidcote, Munstead, Royal Velvet, Buena Vista, and Folgate are traditionally preferred. These varieties offer a softer, sweeter profile that blends naturally with sugar and water. Lavender with higher camphor content, often grown for oil or craft use, can taste sharp or bitter and is best kept out of the kitchen.

Lavender syrup should never announce itself loudly. It is meant to add a quiet floral note — something noticed more in how a drink or dessert feels than in how strongly it tastes.

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What You’ll Need

• Dried culinary lavender buds

• Water

• Granulated sugar

• A saucepan

• Fine strainer or cheesecloth

• A clean glass jar or bottle for storage

(Use only lavender grown specifically for culinary use.)

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Choosing the Lavender

When possible, select buds from varieties known for their gentle flavor:

• Hidcote for a slightly fruity note

• Royal Velvet for desserts and sweet drinks

• Munstead for an herbal, balanced profile

• Buena Vista for a naturally sweet, consistent flavor

• Folgate for a mild introduction to culinary lavender

Each brings a slightly different character, but all benefit from a light hand.

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How to Make Lavender Syrup

1. Heat the water
   Bring 1 cup of water just to a gentle simmer, then remove from heat.

2. Steep the lavender
   Add 1 tablespoon of dried lavender buds. Cover and allow to steep for 10–15 minutes. Avoid longer steeping, which can introduce bitterness.

3. Strain
   Strain out all lavender buds, returning the infused liquid to the saucepan.

4. Add sugar
   Add 1 cup of sugar and warm gently, stirring until fully dissolved. Do not boil.

5. Cool and store
   Allow the syrup to cool completely before transferring to a clean glass jar or bottle.

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How to Use Lavender Syrup

• A small splash in lemonade or iced tea

• Stirred into sparkling water

• Lightly drizzled over fruit

• Used in cocktails or mocktails

Begin with less than you think you need. Lavender’s flavor deepens quickly.

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Storage & Shelf Life

• Store in the refrigerator

• Use within 2–3 weeks

• Discard if cloudiness or off-odors appear

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A Note From the Farm

Lavender syrup reflects the importance of thoughtful choices — from variety selection to steeping time. When made slowly and used sparingly, it becomes a gentle addition rather than a statement, allowing lavender to support a dish without overtaking it.

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This post reflects traditional culinary practices and is shared for educational purposes.