Lavender is a fragrant herb that is commonly used in cooking to add a floral, slightly sweet flavor to desserts, drinks, and other dishes. The most common types of lavender used for culinary purposes are English lavender (Lavandula angustifolia) and French lavender (Lavandula dentata). When making lavender syrup, the type of lavender you use makes a big difference in the flavor.
English Lavender
English lavender is the most popular type of lavender for cooking and making lavender syrup. It has a sweet, floral flavor that is more subtle than other types of lavender. The flavor pairs well with lemon, berries, and cream. English lavender is a great choice for making simple syrups to use in lemonade, iced tea, cake, or for cocktails. It also works well for poaching fruit.
Here are some benefits of using English lavender for syrup:
- It has a milder, more versatile flavor than other lavenders
- The flavor complements citrus and berries
- It’s easy to find dried English lavender flowers for culinary use
- Pairs well with a variety of dishes and drinks
The mild flavor profile makes English lavender a good choice for infusing into simple syrup recipes. The subtle floral notes will add complexity without overpowering other ingredients.
French Lavender
French lavender (also sometimes called “Frosting lavender”) has a more intense floral flavor and aroma compared to English lavender. It has notes of rosemary and citrus along with lavender. The flavor is a bit more herbaceous.
Benefits of using French lavender for syrup:
- Adds a more robust floral flavor
- Pairs well with fruit, especially berries and citrus
- Works well in sugar cookies or shortbread
- Can stand up to bold ingredients in cocktails
If you want a lavender syrup with really pronounced floral flavor, French lavender is a great choice. It’s perfect for drizzling on scones, mixing into stronger drinks like cocktails, or using in baked goods. Just use a bit less than you would of English lavender, since the flavor is much bolder.
Spike Lavender
Spike lavender (Lavandula latifolia) is a less common culinary variety. It has a strong, spicy, almost camphorous flavor. The flavor might be described as similar to rosemary. Spike lavender can work well in meat rubs and marinades, but is too strong to pair nicely with delicate flavors.
Benefits of spike lavender:
- Adds an herbal, earthy flavor
- Pairs well with meats and savory dishes
- Works well in spice rubs
Overall, spike lavender is a less ideal choice for syrups because its pungent, herbal flavor would overpower most recipes. It’s better reserved for savory applications.
Lavandin
Lavandin (Lavandula x intermedia) is a hybrid of English lavender and spike lavender. It has higher oil content than other lavenders and is commonly used commercially for essential oil production.
In terms of flavor, lavandin is quite similar to French lavender – it has an intense floral aroma and flavor with slight camphor or herbaceous notes. The higher oil content can result in an unpleasantly strong soapy or medicinal taste if overused in cooking.
Benefits of lavandin:
- Provides very concentrated lavender flavor
- Adds floral aroma
- Lower cost than true lavender varieties
Lavandin can be used sparingly in simpler syrup recipes, but is probably too overpowering to use as the sole lavender variety. Blending with English lavender helps balance out the strong camphor notes.
Culinary Lavender Varieties Comparison
| Variety | Flavor | Best Uses |
|---|---|---|
| English Lavender | Mild, floral, sweet | Simple syrups, lemonade, cocktails, poaching fruit |
| French Lavender | Strong floral flavor with rosemary and citrus notes | Berry desserts, scones, shortbread, bold cocktails |
| Spike Lavender | Strong camphorous, herbal flavor | Savory dishes, rubs, marinades for meats |
| Lavandin | Very concentrated floral flavor with medicinal notes | Small amounts in simple syrup blends |
How to Make Lavender Syrup
The basic process for making lavender syrup is simple:
- Combine water and sugar in a pot. Bring to a boil to dissolve the sugar.
- Remove from the heat and stir in fresh or dried lavender flowers. Let steep for at least 30 minutes up to overnight.
- Strain the syrup through a fine mesh sieve or cheesecloth to remove the lavender flowers.
- Bottle the finished lavender syrup. It will keep refrigerated for up to 2 weeks.
You can use this simple syrup in drinks, dressings, marinades, baked goods, and more. The flavors pair especially well with lemon, berries, stone fruits, and creamy or floral ingredients.
Here is a recipe for a basic English lavender simple syrup:
English Lavender Simple Syrup
Ingredients:
- 1 cup water
- 1 cup white sugar
- 1⁄4 cup dried English lavender flowers
Instructions:
- Bring water and sugar to a boil in a small saucepan. Stir to dissolve sugar completely.
- Remove from heat and stir in lavender flowers. Let steep for at least 30 minutes, or up to overnight in the refrigerator.
- Strain through a fine mesh sieve. Press flowers to extract all liquid.
- Bottle and refrigerate for up to 2 weeks.
To use, simply stir a spoonful or two into tea, lemonade, cocktails, vinaigrettes, or anywhere you want a floral lavender flavor. You can adjust the lavender amount when steeping to alter the intensity.
Flavored Lavender Syrup Ideas
Simple lavender syrup is delicious on its own, but you can also infuse additional flavors. Here are some ideas:
Lemon Lavender Syrup
Add the zest of 1 lemon along with the lavender flowers when steeping.
Berry Lavender Syrup
Include 1 cup of raspberries, blackberries, or strawberries when steeping.
Rosemary Lavender Syrup
Add 2 sprigs of fresh rosemary along with the lavender.
Vanilla Lavender Syrup
Infuse the simple syrup with a split vanilla bean instead of just sugar.
Chamomile Lavender Syrup
Blend the lavender flowers with 2 tablespoons of dried chamomile flowers.
Get creative and combine lavender with your favorite herbs, spices, citrus, vanilla, berries, or other complementary flavors!
How to Use Lavender Syrup
Lavender syrup is extremely versatile. Here are some popular ways to use it:
- Lemonade or Iced Tea – Add a spoonful to lemonade, iced tea, or Arnold Palmers
- Cocktails – Mix into gin cocktails, champagne, or lavender martinis
- Cakes – Brush lavender syrup over cake layers or add to buttercream
- Scones – Drizzle on scones or mix into the scone dough
- Fruit Salads – Toss berries, stone fruit, or citrus salads with a lavender syrup dressing
- Yogurt or Ice Cream – Swirl into plain yogurt, custard, or ice cream
- Whipped Cream – Add lavender syrup to flavor whipped cream for topping cakes, waffles, or desserts
- Hot or Cold Drinks – Sweeten lavender tea, coffee, chocolate, or milk with syrup instead of sugar
Lavender syrup can replace plain sugar in both sweet and savory recipes. Use it anywhere you want to add a light floral flavor.
Storing and Shelf Life
Properly stored lavender syrup will last 2-3 weeks refrigerated. The flavor may start to fade after that time. For longest shelf life, store the syrup in a very clean glass jar or bottle. Make sure the container has a tight fitting lid.
If you want to keep lavender syrup for longer than a few weeks, you can freeze it. Frozen lavender syrup will maintain its flavor for 4-6 months.
To freeze, allow the strained syrup to cool completely first. Then pour it into freezer-safe containers, leaving about 1/2 inch of headspace. Seal tightly and freeze.
Thaw frozen lavender syrup in the refrigerator before using. Shake well once thawed, as some separation may occur during freezing.
Conclusion
English lavender is generally the best variety for making culinary syrups. It has a mild, versatile floral flavor that complements both sweet and savory ingredients. French lavender can also work well, but use a lighter hand as its flavor is much more intense. Spike lavender and lavandin tend to overpower syrup recipes.
Infusing lavender into a simple syrup is easy and allows you to get creative with additional flavorings. Lavender syrup can be used in a wide range of drinks, desserts, yogurt, ice cream, cocktails, and more. With proper refrigeration or freezing, the syrup can keep its flavor for weeks or months.
Experiment with lavender syrups using different varieties and flavor combinations to find your favorites.