How To Make Lavender and Rose Simple Syrups

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.

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.

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

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3.41 from 27 votes

How To Make Homemade Lavender and Rose Simple Syrups

Author Sue Moran

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Ingredients

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)

Instructions

• 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 theviewfromgreatisland.com 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.