This is an easy recipe for Purple Lavender Simple Syrup that is versatile for use in anything from drinks to baked goods. It gets its purple hue from a natural plant.
This first appeared on Sift & Simmer in Aug 2019. Updated May 2022.
I figured I'd dedicate a post to making my Purple Lavender Simple Syrup since I had a few requests.
Lavender is a scent that I am familiar with since my Mom grew lavender in her garden.
Why you'll love this recipe
This Lavender Simple Syrup recipe comes together very easily.
The purple hue is really enticing, and completely all-natural (and you can easily omit it).
What is lavender?
Lavender is a purple-bluish perennial flowering plant that is in the mint family.
Is it edible?
Yes, lavender blossoms are edible -- however, not all lavender is suitable for ingestion.
Culinary lavender (English or "true" lavender), which is considered an herb, is used in herbes de Provence to season chicken, for example.
What is a simple syrup?
A simple syrup is basically a sugar and water mixture in a 1:1 ratio.
The water and sugar is simmered until the sugar is dissolved.
I like a ratio of 1:1 for this recipe since I find a 2:1 ratio a little too thick.
The great thing about simple syrups is that you can customize the flavours to your liking.
Other syrup recipes
How to choose culinary lavender
You can find fresh and dried culinary lavender (usually English lavender) buds in specialty/health stores.
If it's not labeled "culinary," you may want to avoid it as not all lavender is safe for consumption.
Choose culinary lavender that is bright bluish-purple in colour.
Avoid lavender that is off-purple/grey in colour.
It should smell like lavender, with a bright and slightly minty aroma.
Do not use lavender essential oil in place of dried lavender.
Recipes using lavender syrup
Secret ingredient to the purple hue
Butterfly pea flowers are a beautiful blue flower that is grown in Southeast Asia.
The flowers are steeped in cold or hot water and served as a tea (also known as blue tea).
Butterfly pea flowers are known for its intense blue hue, and is affected by pH.
By adding in an acid, the blue tea will turn a shade of purple.
The butterfly pea tea does not have much taste, so in this application, we're just utilizing it for the colour only.
Recipes using butterfly pea flower powder:
Ingredients you'll need
- granulated sugar: makes the syrup sweet; I used organic cane sugar which has a yellowish tinge; you can use white sugar to keep the colour more pristine
- dried culinary lavender: dried lavender flower buds; choose organic if possible
- butterfly pea flowers: turns the syrup blue; you can use the dried flowers or ground up powder -- which is easier to use; optional
- lemon juice: changes the syrup from blue to purple, due to the acidity; only a few drops is needed; optional if not adding in the butterfly pea flowers
How to make the syrup
In a small saucepan, combine the water and sugar and bring it up to a simmer/boil.
Remove from the syrup from the heat and add in the lavender flowers to steep for about 5 minutes.
Use a fine mesh strainer or cheesecloth to strain the syrup to remove the lavender buds.
In a separate bowl, add in ⅛ teaspoon butterfly pea flower powder and a splash of hot water. Stir to dissolve.
Add a few drops of lemon juice to the butterfly pea flower and stir until it turns purple. (Start with 1-2 drops first, and adjust according to the shade you like).
Combine the butterfly pea mixture with the lavender syrup and stir.
Transfer to a clean glass jar and let cool.
How to store
Store the syrup in a clean glass jar in the fridge for up to 1 week.
Don't store the syrup at room temperature.
How to use
It is a versatile syrup that has a pleasant floral aroma that will perk up your drink beverages or baking.
Easily add lavender flavor to double-baked croissants, or use it as a cake layer soak.
Combine it with carbonated water and ice to make a quick lavender soda or lemonade.
Or try it in cocktails.
FAQs & expert tips
You certainly don't need to add the butterfly pea flowers (and lemon juice) to the syrup if you don't want to.
Choose dried culinary lavender, which you can store for a longer period of time.
How long can you store homemade lavender syrup?
You can keep the syrup in the fridge for up to 1 week in a clean glass jar.
Do not store at room temperature as it has not been processed.
What does lavender syrup taste like?
It has a floral, slightly earthy, almost minty taste.
What is lavender syrup used in?
Use it as you would any sweetener.
Try it in cocktails, drinks, coffee, or baked goods.
Can you freeze lavender syrup?
I don't recommend freezing lavender syrup as the flavour and aroma will not be the same as freshly made.
Other recipes you may like
Let me know if you try this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below. I'd love to see what you create!
Purple Lavender Simple Syrup
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- ½ C water
- ½ C granulated sugar
- 2 ½ tablespoon dried culinary lavender flower buds organic
- splash hot water
- ⅛ teaspoon butterfly pea flower powder optional
- a few drops lemon juice optional
- In a small saucepan, combine the water and sugar and bring it up to a simmer/boil.
- Remove from the syrup from the heat and add in the lavender flowers to steep for about 5 minutes.
- Use a fine mesh strainer or cheesecloth to strain the syrup to remove the lavender buds.
- In a separate bowl, add in ⅛ teaspoon butterfly pea flower powder and a splash of hot water. Stir to dissolve.
- Add a few drops of lemon juice to the butterfly pea flower and stir until it turns purple. (Start with 1-2 drops first, and adjust according to the shade you like).
- Combine the butterfly pea mixture with the lavender syrup and stir.
- Transfer to a clean glass jar and let cool. Store in the fridge for up to 1 week.
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.