Looking for a light and floral way to spruce up sugar free cocktails like this lavender martini? Or how about coffee drinks like this honey lavender latte? You will love this easy to make (and sugar free!) floral flavored lavender simple syrup recipe.
Are you a huge fan of floral flavor? Grab some culinary lavender buds, it's time to make your own homemade lavender syrup! It's so easy to make, it's essentially plain simple syrup steeped with dried organic lavender and butterfly pea flowers for a lovely purple color.
We'll show you how simple it is to make this with a sugar substitute, but it can also be traditional with regular white sugar if you prefer. This easy recipe makes a great gift as well!
Looking for more lavender flavor? Try out this lavender gin cocktail, or this easy lavender sage lemonade.
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❤️Why we love this recipe
- Only 4 ingredients - made with pantry staples, and only 4 total ingredients! You will constantly find new uses for this simple syrup.
- Simple to make
- Easy to modify for different diets - We've intentionally made this is a sugar-free lavender simple syrup, but it's easily to modify for traditional diets or refined sugar free diets as well.
- Naturally vegan - Since this is sweetened with allulose, it's naturally vegan friendly!
🌸Ingredients
✏️Ingredient notes
You can find the full quantities and nutritional information in the recipe card.
- Dried lavender - You can also use fresh lavender blossoms, but this recipe was developed specifically with culinary-grade lavender buds. The amount of lavender you use will depend on whether it's dried or fresh however.
- Butterfly pea flowers - These don't add much to the flavor, and they're completely optional. We use butterfly pea flowers to develop the lovely darker purple hue of this syrup! Butterfly pea flowers will need to be boiled, and then combined with fresh lemon juice to release their indigo color. If you don't add these flowers and lemon juice, the syrup will remain a pale lavender color.
- Sugar replacement - We use allulose for all of our keto simple syrup recipes, as well as other desserts that are more "syrup like". Allulose won't crystallize after being refrigerated, which makes it a perfect choice!
- Lemon juice - This is mainly used to help preserve the simple syrup for as long as possible. It is optional and doesn't play a big role in the flavor, although we do think it enhances it slightly.
📖Instructions
- Bring water to a boil, add in your allulose, then add the butterfly pea flowers (if using) and the lavender. Boil for 2-3 minutes, stirring often to dissolve the allulose.
- Add in a few drops of fresh lemon juice to make this lavender simple syrup purple. The lemon juice will react with the butterfly pea flowers and turn the water purple. Stir, and then take off the heat.
- Allow the mixture to steep for at least 20 minutes to infuse the lavender flavor. Taste to ensure it tastes how you like.
- Using a fine mesh strainer, strain into a clean container.
- Allow the lavender simple syrup to cool before adding it to any cocktails!
✨Tips & tricks
- Make sure to taste the lavender syrup as you go to avoid making this lavender simple syrup too floral/herbal tasting. It's easy to over-do it with lavender, and it can go from delicious, to too much very easily.
- Dried lavender has a stronger taste than fresh lavender. If using fresh lavender, keep this in mind that you may need to add more to taste, although we can't currently provide a correct amount.
- Make sure to buy organic culinary lavender. This is important to ensure you're not getting lavender that's full of pesticides.
💭Variations
- Other sugar free sweeteners - Feel free to use any sugar free sweetener you want, like stevia liquid sweetener. Please note that many (non-sugar) sweeteners will crystallize after being refrigerated. Also please note, if using stevia, the liquid will not thicken.
- Naturally sweetened (refined sugar free only) - If you're on a paleo diet or some other diet, feel free to swap the allulose sweetener with coconut sugar if you're just looking for a more natural sweetener rather than sugar free.
- Traditional basic simple syrup recipe - You can use 1 cup sugar per every 1 cup water and follow the same instructions to achieve the same sweetness level as our sugar free version. Allulose is slightly less sweet than regular sugar, so we have to use a bit more sugar to compensate for this.
*Please note: Allulose can cause GI distress in some people (including myself) if consumed in large quantities. We're not authorized to give advice about what that magic number is in terms of consumption. Different people have different tolerance levels to allulose. You can read more about possible side effects here.
In my personal experience, I'm fine if I enjoy between 1-2 ounces of this Lavender simple syrup at any given time. Any more than that and my stomach isn't happy for a couple of hours.
💫Other uses
There are numerous culinary uses for lavender! Make your own lavender syrup, and use it to add lovely floral notes to both hot and cold drinks. Here are some of our favorite ways to use it.
- Lavender hot chocolate - Grab some high quality chocolate, your favorite milk or milk substitute, a little cocoa powder, vanilla extract, a few cups water, a pinch of salt, some of this lavender simple syrup, plus maybe a touch of maple syrup or brown sugar (or substitute) for an incredibly delicious cup of hot cocoa!
- Lavender tea - Whether you like iced tea or hot tea, you can find a use for this syrup! Some great pairings would be early grey tea or chamomile for extra calming properties.
- Lavender coffee - No need to go to a coffee shop to get your fix! We already mentioned using this recipe to make a lavender honey syrup for this honey lavender latte, but feel free to experiment to come up with your own creations.
- Homemade lavender soda - We don't have a soda machine yet, but we can imagine using some of this syrup for a lovely and refreshing soda!
- Lavender lemonade - Combine with fresh lemon juice, some liquid sweetener (or simple syrup), and some different herbs like in this sage lavender lemonade if you'd like!
🍓More homemade syrups to try
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🥣Storage
Store in an airtight container like a sterilized mason jar. You can store at room temperature for a few days, but it will go bad much quicker.
To preserve the shelf life, store in the fridge for up to 1 month. You can also freeze the simple syrup in a freezer safe container for up to 6 months.
If the color begins to look off, cloudy, or the syrup has a strange smell, that means it has gone bad and should be discarded.
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📖 Recipe
Lavender Simple Syrup Recipe (Sugar Free)
Ingredients
- 1.5 tablespoons dried culinary lavender buds
- 5 petals butterfly pea flowers (optional, for purple color!)
- 1 cup water
- 1.3 cups allulose sweetener (or sugar replacement of choice)
- 1 teaspoon fresh lemon juice (optional, for purple color and to preserve freshness)
Instructions
- Bring water to a boil, add in your allulose, then add the butterfly pea flowers (if using) and the lavender. Boil for 2-3 minutes, stirring often to dissolve the allulose.
- Add in a few drops of fresh lemon juice if you want to turn the liquid purple. The lemon juice will react with the butterfly pea flowers and turn the water purple. Stir, and then take off the heat.
- Using a metal sieve, strain into a clean container. Allow the lavender simple syrup to cool before adding it to any cocktails. Keep in an air tight container in the fridge for up to 10 days.
Notes
- Butterfly pea blossoms don't add much flavor to this simple syrup, but they add the lovely purple color! They are optional. To activate the indigo color, you must boil the butterfly pea flowers for a few minutes and then add a few drops of lemon juice. The acidity of the lemon juice releases the color from the flowers.
- Allulose is slightly less sweet than actual sugar, so use 1 and ⅓ cups allulose to every 1 cup of water.
- Lavender can go from delicious to overkill very easily. Don't overdo it!
Lexi says
Thank you for the recipe! I’ve been trying to find sugar free lavender syrup in stores for forever and had no luck!
Just wondering why it has to be stored in the fridge and used before 10 days? The syrups I normally use can be stored at room temp for months at a time.
Briana says
Hi Lexi, We're so glad you enjoy this recipe!
The shelf life is probably a little bit longer, and you can probably store it at room temperature if you don't add any lemon juice to it. Because it's homemade we like to advocate for refrigerating it out of an abundance of caution. We aren't really qualified to make definitive statements on the subject, so if it starts to smell off, or you notice any discoloration, toss it right away. If you decide to leave it out, let us know how it goes!
Sierra says
Super delicious addition to my earl grey tea! My only problem is that the whole serving crystallized 🙁 and I'm not sure why. I made sure the sugar was completely melted, it was all liquid when I stored it, but I left it on the counter in the jar to cool a bit, and it started crystallizing. I have to reheat the container every time I want to use the syrup. Still delicious though and will become a staple for me! Just want to figure out why it's turning back into a solid, haha.
Briana says
Hey Sierra! Thanks so much for the review, and we're so glad you enjoyed it! Are you using allulose or liquid stevia as a sugar alternative? Unfortunately, these are the only 2 sweeteners we'd recommend to keep the syrup from crystallizing. Sadly monk fruit sweetener and erythritol will crystallize.
Sarah says
Hi I am going to make your recipe for a wedding. I need 32 ounces. How many ounces is 12 servings / how many cups does this make when done? Thanks!
Briana says
Hi Sarah, it's tough to say exactly, since water evaporates off as it steeps and simmers, but 12 servings should be at least 1 ounce in size. To be safe, I'd say triple the batch!
Brittany says
How much stevia would you recommend using?
Briana says
Hey Brittany, I suppose it would depend on the brand/type you use. I know off the top of my head that 1 teaspoon of liquid stevia glycerite is generally equivalent to about 1 cup of sugar. If you google "stevia to sugar conversion" there are some helpful charts but again it would depend on the brand you're using. Hope this helps!
Hannah says
Yummy!
Briana says
Thanks Hannah, so glad you like it! 🙂