Lavender Lemon Syrup

The lavender has just started opening this week. I have already made my Lavender Ice Cream, as it tastes best when the flowers are still actually in bud, just showing a little colour. (I also experimented with adding chopped pieces of white chocolate to one batch! πŸ˜‰ Not bad, but prefer the original.)


In the recent heatwave I fancied a cooling drink, so I made this delicious syrup to add to mineral water. With just a hint of lavender, and the lovely citrus tang, it really is very refreshing.


Very simple to make – simply bring 100ml (1/2 cup) water to the boil, add 100gΒ (1/2 cup) sugar and the juice of one lemon and stir until dissolved. Remove from the heat and add about 20 sprigs of organic lavender. Leave to infuse for about 30 minutes, or longer if you’d like a stronger lavender note. When cool, remove the lavender, fill into a clean bottle and store in the fridge. Serve diluted (to taste) with sparkling or still water, ice cubes and a fancy straw! πŸ˜‰

Or, if you happen to have some fresh strawberries, a spoonful drizzled over them works wonders too.



Do you use lavender in the kitchen?

42 thoughts on “Lavender Lemon Syrup

    • You must try it some time – fresh, not dried lavender is best. To test if you like it just put a sprig or two in some mineral water. πŸ˜€

  1. I have also made lavender ice cream! It is scrumptious! The Lavender Lemon Syrup would be a fantastic addition to Lemon Pound Cake or any peach or apricot dessert!

  2. This sounds good, ditto the ice-cream. I haven’t used my lavender in cooking yet as I feel I don’t have enough, I’ve tended to plant them with other things and I don’t have a border of them for example. I really should plant more. Any recommendations for the best variety for syrups etc.?

    • You really don’t need much – just a few sprigs from one bush. I have no idea what mine all are, but I think mostly Lavender Angustifolia. I doubt if there’s much difference in the flavour, as so little is needed, and you can adjust the strength in drinks and ice cream anyway by steeping for longer.
      I have my lavenders dotted all over the garden between other plants too, but if you have space for a lavender border it would look wonderful!

  3. Unfortunately I can’t grow enough to sacrifice. However I have been experimenting with herb syrups – the best so far is lemon verbena and lemon balm, but the recipe needs some work as it is too sweet.

    • I would love to see your recipe when it’s been finalised! I made lemon verbena liqueur last summer, and it was so good I resolved to make more this year and try a syrup too. This year I’m growing lemon balm for the first time and have not used it at all yet…

    • Strawberries don’t last long here either… one of our dogs has learnt to pick the wild ones herself and chomps through the front garden every morning! LOL!

  4. Hi Cathy! Sorry I’ve not been by for ages. I’ve been so out of touch with everything! I’ve been really looking forward to catching up with your blog and I love these lavender recipes! I’ve never used lavender in cooking before, until this year I never knew you could eat it!!! Mine are just opening up too so I’ll give the syrup a go πŸ™‚ Hope all is well with you.

  5. Your lavender is ahead of mine, but I’m definitely trying this as soon as I can – strawberries and lavender syrup sounds like summer in a bowl!

  6. Very pretty post!
    Mine are not open yet but soon very soon will be in the 90’s all week truly summertime weather

    • I have also been put off lavender in bought food as it is often dried lavender that is used – much too strong. If you make your own syrup or ice cream you can decide how strong you’d like it by infusing it longer. And fresh lavender is much more subtle. Hope you try it – it’s a lovely flavour!

  7. Gorgeous! I don’t think the lavender in the community garden is blooming yet…we can’t grow many kinds of lavender here as they’re not winter hardy but whatever cultivar our garden leaders planted, it’s going on three years strong. (I asked what they put in, thinking I would buy some plants for at home, but no one seems to know what type it is). Once it blooms, I will definitely try this! Looks so refreshing!

    • My lavender often suffers in hard winters, but I’m lucky in that my rockery is well-drained. I don’t know the names of my lavenders either! This drink is so fresh. I’m going to make some more soon. (It’s hot and sunny here!) Hope you can try it. πŸ˜€

  8. Pingback: Lavender Shortbread | Words and Herbs

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