Photo: Sten Porse, CC BY-SA 3.0 · source

Syrup · From Bladwijzer

Lavender syrup

Updated on 9 October 2026

• Makes: ± 500 ml
• Time: 15 min + 30 min steeping
• From: English lavender

Ingredients

• 2 tbsp dried lavender flowers (± 6 g), or 4 tbsp fresh florets
• 400 ml water
• 400 g sugar
• juice of ½ lemon

Method

1. Use only flowers of true lavender (Lavandula angustifolia) from an unsprayed garden. Strip the florets from the stems and shake them to remove insects.
2. Bring the water and sugar to the boil until the sugar has dissolved.
3. Take the pan off the heat, add the flowers, cover and leave to steep for 20–30 minutes. Steeping for longer makes the syrup bitter and soapy.
4. Strain through a fine sieve or cloth, pressing the flowers lightly.
5. Stir in the lemon juice and taste. Add a few extra drops of lemon if you like.
6. Pour into a clean, sterilised bottle and leave to cool.

Storing: 1 month in the fridge. Dilute 1 part syrup with 8 parts still or sparkling water for lemonade, or use it in yoghurt, ice cream or cake. Do not use too much: lavender quickly tastes of soap.