Recipes · Drinks · Lavender
Homemade Lavender Syrup the recipe that tastes of summer
I have been making lavender syrup since the summer when my terrace lavender bloomed so abundantly that I barely knew what to do with all the flowers. A friend advised me: cook it down. I was sceptical – lavender in a drink? Too floral? Too perfumed? But then I tried the finished result with sparkling water and a squeeze of lemon and was immediately enchanted. Since then lavender syrup is the first thing I cook every July.
Last updated: 2026-06-03
The recipe simple and quick to make
Ingredients (for approx. 500 ml syrup): 500 ml water, 400 g sugar, 4 tbsp fresh lavender flowers (or 2 tbsp dried), juice and zest of 1 unwaxed lemon.
Method: Heat water and sugar in a saucepan, stirring until dissolved to a clear syrup. Remove from heat, add lavender flowers, lemon juice and zest. Cover and leave to steep for 2-4 hours (the longer, the more intense). Strain through a fine sieve or muslin cloth. Pour into sterilised bottles. Keeps in the fridge for up to 4 weeks.
How to use lavender syrup what I make with it
The best: 2-3 tbsp syrup topped up with sparkling water, one ice cube, a slice of lemon. It does not get more summery than this. Also wonderful: in prosecco as a summer aperitif, over vanilla ice cream, in homemade lemonade.
Frequently Asked Questions quick and clear answers
How do you make lavender syrup?
Boil sugar water, remove from heat, add lavender flowers and lemon, steep for 2-6 hours, strain and bottle. Keeps in the fridge for 3-4 weeks.
What do you do with lavender syrup?
With sparkling water as a refreshing drink, in prosecco, over ice cream, as a cake glaze, in lemonade. Also wonderful as a homemade gift.
About the author
Jona · Villa Bloom & Co.
I write about country house style, garden, terrace and cosy living – from genuine conviction and personal experience. Everything I recommend here I have tried myself. More about me →