How To Make Lavender and Rose Simple Syrups

How To Make Lavender and Rose Simple Syrups ~ these easy homemade simple syrups can be made with all sorts of edible flowers for a romantic pop of flavor in drinks and dessert recipes.

rose simple syrup in a small Weck jar

A basic simple syrup is just equal parts sugar dissolved in water, and it’s used to sweeten drinks, both alcoholic and non-alcoholic, and it can be used in desserts, too.

But the cool thing is that you can flavor them with just about anything, from herbs, fruits and spices, to almost anything you can think of.

rose simple syrup in a small jar

These florals just captivated my imagination. The scents and the colors of flowers are familiar to all of us, but these syrups give you a change to experience their flavors as well. I have lots of lavender growing in the backyard, but no roses, so part of my day was spent tracking down some suitable petals.

fresh roses to make rose simple syrup

I finally called my friend Judith and she graciously lent me a few of her gorgeous lavender roses for this project. Just make sure whatever plants you use haven’t been sprayed with pesticides. Even if you don’t have a garden, roses should be pretty easy to beg, borrow or steal. If you can’t find lavender buds, you can buy them here.

rose petals for rose simple syrup

The process is, well, simple!  You dissolve the sugar into the water on the stove, along with whatever you want to infuse for flavor, like lemon zest, vanilla, cinnamon, etc. You can use simple syrups in desserts, and you can turn them into amazing homemade sodas, but I made mine especially for the cocktail hour. I’m posting this Friday. Don’t miss it!

fresh lavender for lavender simple syrup

Neither of these floral flavors is popular in America; our palates just aren’t used to them (yet!) but lavender is a classic French ingredient, and rose is common in Middle Eastern desserts. Both should be used sparingly, which is why these syrups are nice. They add a floral note without being overpowering.

Making lavender simple syrup

If you want to experiment with simple syrups, the basic formula is a one to one sugar and water ratio, although you can make a thinner syrup with more water. Just heat the two in a small saucepan until the sugar dissolves. The more flavoring agent you use, and the longer you let it steep, the stronger it will be. They keep for about a month in the fridge. While they’re mostly useful for drinks, you can use them to flavor endless things like cakes, frostings, etc.

rose simple syrup in a weck jar

rose petals for rose simple syrup

straining rose simple syrup

rose simple syrup with rose petals

I use my rose simple syrup in my Cardamom Rose Cocktail, but there are so many other uses for it. I like to use it to make glazes for cakes, or even to make a simple all natural rose ‘soda’ ~ just add sparkling water!

Reader Rave ~

“Thanks for the recipe! I made lavender syrup using dried lavender buds. I preferred the 1:1 ratio you used rather than the 2:1 ratio most other recipes I found used; it was closer in consistency to the store-bought lavender syrup I had that I was replacing. I use the syrup to make homemade iced lattes and lavender lemonade. So delicious!.” ~ Ashley

3.41 from 27 votes

How To Make Homemade Lavender and Rose Simple Syrups

Author Sue Moran


Lavender simple syrup

  • 1 cup water
  • 1 cup sugar
  • 3 Tbsp lavender buds rinsed (remove the buds from the stems before they flower)
  • tiny touch of violet gel food coloring optional

rose simple syrup

  • 1 cup water
  • 1/2 cup Rose Water food grade, not the kind for cosmetic use
  • 1 cup sugar
  • 1 heaping cup rose petals rinsed (the darker your petals, the more color you will get)


  • To make the lavender syrup ~
  • In a small saucepan heat the water, sugar, and lavender until it comes to a simmer, stirring to dissolve the sugar. Simmer gently for 5 minutes. Depending on the color of your lavender, you may or may not get a pale lavender shade to your syrup. If you want to bump up the color, add a TINY bit of gel paste food coloring. (use a toothpick)
  • Let cool and then strain through cheesecloth into a jar or bottle with a tight fitting lid.
  • Refrigerate until ready to use. It will keep for a month in the fridge.
  • To make rose simple syrup ~
  • Heat the water, rose water, sugar and rose petals in a small saucepan until it comes to a simmer, stirring to dissolve the sugar. Simmer gently for 5 minutes.
  • Let the liquid cool, then strain into a jar or bottle with a tight fitting lid.
  • Refrigerate until ready to use. It will keep for a month.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Note:  I stored my syrups in jars because I liked the look, but it would be even more convenient to transfer them to bottles for easy pouring later.


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    Leave a Reply

    Please rate this recipe!

  • Reply
    August 24, 2020 at 2:15 pm

    I boiled watet & sugar , added dried rosebuds & simmered for 10 min , then removed from heat & steeped
    10 min . Why isnt it clear ? Thankyou, Marybeth

  • Reply
    August 2, 2020 at 2:02 pm

    I can’t wait to try this! Would these syrups freeze well for longer storage?

  • Reply
    janell spivey
    April 25, 2020 at 7:37 pm

    do you think that this is a good recipes that i could send in the mail or will it go bad?

  • Reply
    March 19, 2020 at 7:47 am

    5 stars
    I love this recipe! This is exactly what I was looking for to use with magnolia liliiflora flowers (a Chinese traditional food)! I can’t wait till later in the season to try the lavender and hopefully rose. Can one use dried organic rosebuds? Does it change the flavor? I don’t know anyone with a beautiful rose garden.
    Also, does simmering the sugar burn it? I have read another syrup recipe that just steeps the flowers in the sugar as soon as it is dissolved. Though I do like the idea of simmering to infuse more of the flavor and color!

  • Reply
    February 22, 2019 at 8:48 am

    I made some simply syrup but made it with my lavender infused sugar which I grind myself. Then I hot bathed it. There are some crushed lavender pieces floating around in it. Will this ruin my syrup! Made one week ago an it’s settling on the bottom.

    • Reply
      February 22, 2019 at 8:56 am

      I like to strain simple syrup Peggy, and I would keep it in the fridge.

  • Reply
    November 29, 2018 at 4:26 am

    can i ask if what is the texture of blended flower syrup?

    • Reply
      February 9, 2019 at 8:10 am

      It’s quite thin, jb.

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