Lavender Coffee Syrup

1 Cup
10 min

I know what you're thinking, because I was thinking the same thing. Lavender Syrup?! Who would ever want to ruin their coffee with that?! I would, that's who. My friend shared this with me, and while I was EXTREMELY skeptical, I went ahead and tried it. Especially since I had organically grown lavender from my garden and figured, why not? Wow. This has become one of my regular syrups, and my husband has even condescended to using it to sweeten his coffee too. That coming from the man who is VERY picky about what makes it's way into his espresso-based concoctions, is a very high compliment. So give it a try, and follow me on instagram for a daily dose of iced coffee in my stories, and more easy recipes like this one!

Recipe details

  • 1  Cup
  • Prep time: 5 Minutes Cook time: 5 Minutes Total time: 10 min
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  • 1 Cup - Granulated sugar (or granulated sweetener of choice)
  • 1 Cup - Water
  • 1-2 tsp. dried lavender blossoms


Combine water & sugar in medium saucepan. Bring to boil, whisking constantly (you don't want the sugar to burn). Boil for 2-3 minutes, and then remove pan from heat.
Whisk lavender into syrup mixture. Cover with saucepan lid & steep for 10 minutes.
Strain syrup, removing lavender from it and pour syrup into desired container.


  • Lavender amount depends on how strong you want the lavender flavor to be. I prefer a more subtle flavor, so I use closer to 1 tsp.

Rebekah Arntz
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