Clear glass bottles with different colours of cocktail syrup
Photography, Laura Berman

Lavender Simple Syrup

Use this fragrant mixer to make floral spring cocktails.

Ontario-based author and gardening extraordinaire Nikki Fotheringham shares the recipe for this seasonal simple syrup in her new cookbook Taste Buds: A Field Guide to Cooking and Baking with Flowers“Lavender will add flavour and colour to your favourite drinks, so it’s a superb addition to your summer cocktail repertoire,” writes Fotheringham. “It’s rumoured to reduce stress and keep bugs at bay, so it’s the perfect drink for hammock hangs!” In addition to her Lavender Martini recipe, try  diluting 1 part syrup with 4 parts water or soda water. Hint: this syrup is also stellar drizzled over pancakes or ice cream.

Lavender Simple Syrup

Nikki Fotheringham's recipe for simple cocktail syrup infused with lavender flowers.
Servings 2 cups


  • 3 tbsp dried lavender flowers
  • 1 cup water
  • ¼ tsp freshly squeezed lemon juice
  • 2 cups granulated sugar


  • Prepare your jars for canning by boiling them in a canning pot for 10 minutes. Using long tongs or a jar lifter, transfer the jars to a wire rack and allow to cool.
  • Place the lavender flowers, water and lemon juice in a small pot and bring to a boil over high heat. Add the sugar, stir to combine, turn down the heat to low and simmer gently, uncovered, stirring frequently, for 15 minutes
  • Turn off the heat and let the syrup cool in the pot. Strain into prepared jars. Store the syrup in the fridge for 1 month.


This syrup is amber, so add purple colouring or beet powder while it’s still in the pot to get a dazzling purple colour that will make your cocktails pop.

More recipes from Nikki Fotheringham

Pansy Spring Rolls
Nikki Fotheringham's recipe for healthy spring rolls stuffed with bright pansies and served with peanut dipping sauce.
Get the recipe
A platter with spring rolls filled with pansies

Salted Honey Chamomile Cake
Nikki Fotheringham's recipe for a cake made with dried chamomile flowers and finished with a salted honey frosting.
Get the recipe
A two-tiered cake with white frosting and flowers and leaves pressed into it on a wooden cake stand, with a server, plates and a wooden panelled wall visible behind it

A book cover in a light tan frame

Excerpted from Taste Buds by Nikki Fotheringham. Copyright © 2024 Nikki Fotheringham. Photographs by Laura Berman. Published by Appetite an imprint of Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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