This recipe for Jasmine Tea Syrup is a delicately floral syrup infused with jasmine green tea and jasmine extract, perfect for adding a fragrant touch to your drinks, cakes, or glazing baked goods.
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This Jasmine Syrup captures the soft, floral notes of jasmine tea in a simple, versatile syrup.
Its gentle, aromatic sweetness pairs beautifully with jasmine milk tea, sparkling sodas, matcha jasmine tea, a jasmine matcha latte, or even infused in cakes for a subtle floral accent.
If you love the calming fragrance of jasmine flowers, this syrup will quickly become a staple in your fridge for elevating everyday drinks and desserts.
What is jasmine?
Jasmine is a flower that comes from a seasonal shrub in the olive family, thriving in warm, temperate climates.
Naturally white when fresh, the blossoms gently fade to a pale yellow as they dry.
Celebrated for their soft, floral fragrance, jasmine blooms are a cherished ingredient in Chinese green tea and are often used in perfumes, soaps, and potpourri for their delicate aroma.
What's the difference between jasmine extract and jasmine syrup?
Jasmine extract is an infusion of jasmine flowers with alcohol, similar to making vanilla extract.
Jasmine syrup consists of water and flowers simmered with sugar to make it sweet, based on a simple syrup. Note: this jasmine syrup variation consists of jasmine green tea, but you can omit the green tea and do a purely jasmine syrup with just the jasmine flowers and sugar.
Why you'll love this recipe
Delicate floral flavor: similar to Earl grey syrup, this jasmine syrup is sweet, soothing, and aromatic.
Simple to make: similar to making simple syrup, this tea syrup is made with a few pantry ingredients.
Versatile: use the jasmine tea syrup in drinks, desserts, or to flavor baked goods and whipped cream.
Ingredients you'll need
- green tea: or jasmine tea bags/loose leaf tea
- dried jasmine flowers: or fresh if have access to it
- water
- granulated sugar: adds sweetness
- jasmine extract: optional; enhances and accentuates the jasmine flavor
Where to find?
You can find dried jasmine flowers in specialty tea shops, or online.
How to make jasmine tea syrup
In a small saucepan, combine the green tea, jasmine flowers, and sugar.
Add boiled water and bring to a gentle simmer, stirring occasionally.
Let the syrup simmer for a few minutes minutes to slightly thicken, then remove from heat and cool completely.
Stir in jasmine extract, if using.
Strain the cooled syrup through a sieve into a clean, sterilized bottle or jar. Use the back of a spoon to press firmly to extract all the syrup. (Discard the tea leaves and flowers).
Store in the fridge for up to 2 weeks.
How to use jasmine syrup
Stir into jasmine milk tea for a delicate floral note.
Mix with sparkling water and ice for a refreshing soda, or add it to matcha jasmine tea or a jasmine matcha latte.
Use it as a cake soak in Matcha Jasmine Cake.
Sweeten cocktails for a floral twist.
Add into whipped cream or jasmine ice cream for a distinct floral finish.
Expert tips
Don't over-steep the tea, or the syrup may become bitter.
Taste as you go and adjust the sweetness or thickness of the syrup to your preference.
Double or triple the recipe to make a larger batch.
Stir the syrup before using, as it may settle in the fridge.
Other delicious jasmine recipes you may like
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Jasmine Tea Syrup
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 1 tablespoon loose leaf jasmine green tea or 1 jasmine tea bag
- 1 tablespoon dried jasmine flowers
- ½ C granulated sugar
- ½ C boiled water
- ¼ teaspoon jasmine extract optional, or vanilla extract if you wish
Instructions
- In a small saucepan, combine the green tea, jasmine flowers, and sugar.
- Add boiled water and bring to a gentle simmer over medium heat, stirring occasionally.
- Let the syrup simmer for a few minutes minutes to slightly thicken, then remove from heat and cool completely. Stir in jasmine extract, if using.
- Strain the cooled syrup through a sieve into a clean, sterilized bottle or jar. Use the back of a spoon to press firmly to extract all the syrup. (Discard the tea leaves and flowers).
- Store in the fridge for up to 2 weeks.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Ben | Havocinthekitchen
Yay - another wonderful syrup! This year, I bought different types of dried flowers, including jasmine, to enjoy in iced teas and cocktails - so we're on the same page here 🙂
Michelle
Ahh yes, I know you'll love this one for sure, Ben! 😀