This Sugar-Free Lavender Simple Syrup recipe is the perfect way to welcome Spring into your kitchen and cocktails! Made with just three simple ingredients - water, any natural sweetener of your choice (such as stevia or monk fruit), and dried culinary lavender buds - this syrup can be used to sweeten iced tea, lemonade, cocktails, coffee, and even baked goods.
No need to settle for boring old sweeteners when you can elevate your drinks and desserts with a touch of lavender magic.
This simple syrup recipe is definitely something that makes me think of Spring but thanks to the addition of culinary lavender you really can make it all year round. However, lavender's floral and herbaceous flavors are often associated with the spring and summer seasons because that’s when the herb is in full beautiful bloom.
This recipe was initially inspired by my Rapunzel - Lavender Lemonade Cocktail Recipe, and I have to say it pairs well with this amazing appetizer recipe for Cherry Tomato Caprese Salad with Balsamic Glaze. Perfect for a bridal shower, baby shower, or any daytime celebration!
The ingredients in this Lavender Simple Syrup recipe were carefully chosen to create a sweet syrup that is both delicious and sugar-free. As a type 2 diabetic, I firmly believe you can enjoy flavorful ingredients without worrying about spiking your blood sugar.
- Monk Fruit Sweetener: I like to use monk fruit because it’s a natural, low-calorie alternative to traditional sugar, making this syrup a healthier option for those looking to reduce their sugar intake.
- Dried Culinary Lavender: This adds a unique and delightful floral flavor to the syrup. I love the smell of lavender and it just makes your whole house smell amazing when you’re cooking this on the stove.
See the recipe card for quantities.
Instructions For Making Sugar-Free Lavender Simple Syrup
This recipe is as easy as it is tasty, so grab your favorite saucepan, and let's get started.
Add your monk fruit sweetener to a small saucepan along with the water.
Bring to a simmer over medium heat until you can see that all the monk fruit has dissolved.
Add your culinary lavender to the water and monk fruit.
Strain into a wide-mouth container, such as a large measuring cup. You can use a fine mesh strainer to keep the lavender from floating in your syrup.
Store in an airtight container in the fridge for up to two weeks.
Helpful Hint: When adding the dried lavender to the saucepan, consider tying it up in a cheesecloth or using a tea infuser ball to make it easier to remove the lavender from the syrup. I didn’t do this myself but it’s definitely another option!
As you might have already guessed this recipe is diabetic friendly but there are several options for substitutions to make this work for you and your individual preferences:
- Monk Fruit Sweetener: If you don't have monk fruit sweetener, you can substitute it with other natural sweeteners such as stevia, erythritol, or even honey. If you don’t need to worry about your sugar intake, of course, you could also use regular sugar instead. Keep in mind that the amount of sweetener may need to be adjusted depending on the type of sweetener used and personal taste preferences.
- Dried Culinary Lavender: If you don't have dried culinary lavender, you can use fresh lavender flowers instead. Be sure to use culinary-grade herbs to ensure that they are safe to consume.
- Water: You can substitute water with other liquids such as fruit juice or tea to create flavored simple syrups. Keep in mind that this will alter the flavor of the syrup and may require adjustments to the amount of sweetener used.
Looking to mix things up a bit? This Lavender Simple Syrup is so versatile! Try out any of the combinations below for a unique twist.
- Citrus Lavender Simple Syrup - Add the zest of one lemon or orange to the saucepan along with the lavender for a bright and zesty flavor.
- Vanilla Lavender Simple Syrup - Add a vanilla bean pod or a teaspoon of vanilla extract to the saucepan along with the lavender for a sweet and aromatic flavor.
- Ginger Lavender Simple Syrup - Add a few slices of fresh ginger to the saucepan along with the lavender for a spicy and aromatic flavor.
Only a few pieces of equipment are needed to make this homemade simple syrup. I've listed them below along with a few options if you don't have the exact same things available in your kitchen.
- Small saucepan: This is required to simmer the sweetener and lavender. If you don't have a saucepan, you can use a small pot or even a small frying pan, as long as it is deep enough to hold the liquid and allow for stirring.
- Fine-mesh sieve: You will need one of these to strain out the lavender from the syrup. If you don't have a sieve, you can use a cheesecloth or even a thin clean kitchen towel to strain the mixture. Simply pour the mixture through the cloth and squeeze out the liquid. You can also check out the helpful hint listed below the ingredients at the beginning of this blog post for more tips.
- Jar or bottle: If you plan to store the syrup in the refrigerator you will need one of these. If you don't have a jar or bottle, you can use any clean and airtight container that will hold the syrup.
How To Store Lavender Simple Syrup
After making this Lavender Simple Syrup recipe, it's important to store it properly to ensure that it stays fresh. The syrup should be stored in a clean, airtight container in the refrigerator for up to two weeks.
It's important to use a container with a tight-fitting lid to prevent any air or moisture from getting in and causing the syrup to spoil. Exposure to air and moisture can also cause the monk fruit to crystallize. See my Top Tip below for more information on how to prevent this from happening.
If you want to extend the shelf life of the syrup, you can also freeze it in an ice cube tray and then transfer the cubes to a freezer-safe container. The frozen cubes can be added to drinks or recipes as needed. When using the syrup, make sure to give it a good shake or stir to redistribute any settling that may have occurred.
Monk fruit sweetener can sometimes become granular or crystallized as it cools, especially if it's exposed to air or moisture. To prevent this from happening and to ensure that your syrup stays smooth and liquid, you can try the following tips:
- Store the syrup in an airtight container in the refrigerator. This will minimize exposure to air and moisture, which can cause the monk fruit to crystallize.
- If you notice any crystallization in your syrup, you can gently reheat it in a saucepan or in the microwave, stirring occasionally, until the sweetener is fully dissolved again.
If you’re looking for a way to cut back on sugar without sacrificing sweetness, you can swap out traditional sugar with amazing sugar alternatives like monk fruit sweetener, stevia, or erythritol. These low-calorie or calorie-free options offer the perfect solution for anyone watching their sugar intake. With these substitutes, you can create a sugar-free version of simple syrup that's just as delicious as the original.
It all depends on what kind of sweetener you use. If you go for monk fruit sweetener or another zero-calorie option, then you’re in luck - your syrup will have zero carbs! But if you use a regular sugar-based sweetener, like cane sugar or honey, then watch out - your carbs will skyrocket.
For instance, one cup of white sugar has a whopping 200 grams of carbs! And don’t forget that even though some sweeteners are sugar-free, they might still have other stuff in them that could affect your carb count. So always read the label and measure your portions carefully if you’re keeping track of your carbs.
Did your lavender simple syrup turn out bitter? Here are some possible reasons why your syrup didn’t turn out sweet and lovely:
You cooked the lavender too much: Lavender is delicate and needs gentle heat. If you boil it for too long or too hot, it will get bitter and ruin your syrup.
You used too much lavender: Lavender has a strong flavor and scent, so a little goes a long way. Too much lavender will make your syrup taste like soap.
You used the wrong kind of lavender: Not all lavenders are created equal. Some are meant for decoration, not for eating. Culinary lavender is the best kind for cooking because it has a mild and pleasant taste and smell.
You didn’t strain the syrup: You need to get rid of the lavender bits after you simmer them in the syrup. Otherwise, they will keep steeping and make your syrup more bitter over time.
To avoid bitterness in your lavender simple syrup, follow these tips: Use only culinary lavender and measure it carefully. Simmer it on low heat for just a few minutes. Strain it well before storing it. If your syrup still tastes bitter, try tweaking the recipe or using a different lavender variety.
Depends on how you store it. Lavender simple syrup is not like the store-bought stuff that lasts forever. It’s made with fresh or dried herbs and no preservatives, so it can go bad if you leave it out. The best way to keep your syrup fresh and tasty is to keep it in the fridge. It should last for about 2 weeks in a sealed jar or bottle.
But if you want to make your syrup last longer, you can also freeze it! Just pour it into a freezer-safe container and pop it in the freezer for up to 3 months. When you need some syrup, just take it out and let it thaw in the fridge overnight. Then enjoy your delicious lavender simple syrup however you like!
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with Lavender Simple Syrup:
Lavender Simple Syrup - Sugar-Free
- Small saucepan
- Stirring spoon or whisk
- Fine-mesh sieve
- Jar or bottle with a lid for storing the syrup
- Measuring cups (1 cup and ¼ cup)
- 1 cup water
- 1 cup monk fruit sweetener
- ¼ cup dried culinary lavender
- In a small saucepan, combine the water and monk fruit sweetener. Bring to a simmer over medium heat, stirring occasionally, until the sweetener is dissolved.
- Once the sweetener is dissolved, add the dried lavender to the saucepan. Stir to combine.
- Simmer the mixture for 10-15 minutes, stirring occasionally, until the lavender has infused into the syrup and the mixture has thickened slightly.
- Remove the saucepan from the heat and let the syrup cool to room temperature.
- Strain the syrup through a fine-mesh sieve into a jar or bottle, discarding the lavender.
Making this recipe? Please tag me on Instagram @natashasfoodadventures so I can see your creations! I love getting to know you guys and can’t wait to see which recipe you will make next.
- Use clean equipment: Make sure that all of your utensils, equipment, and containers are clean and free from any dirt, debris, or bacteria before using them to make the syrup.
- Wash your hands: Be sure to wash your hands thoroughly with soap and warm water before handling any of the ingredients or equipment.
- Use fresh ingredients: If using fresh lavender, make sure it is fresh and free from any signs of mold or spoilage. If using dried lavender, check the expiration date and make sure it hasn't been sitting in your pantry for too long.
- Properly store the syrup: As mentioned earlier, it's important to store lavender simple syrup in the refrigerator to prevent bacterial growth. Make sure the container you're using is clean and airtight to keep the syrup fresh.
- Discard if necessary: If you notice any signs of spoilage, such as mold, discoloration, or an off smell, discard the syrup immediately.