Lavender liqueur: the Provençal recipe

I truly embraced lavender liqueur the day I understood a simple truth: lavender is treated like a spice. If you use too much or let it infuse for too long, it quickly turns into something overpowering. By using a light touch and carefully preparing the syrup, you obtain, on the contrary, a delicate, very Provençal liqueur, perfect for enjoying in a small glass as an aperitif.

My version follows the classic method: lavender is infused in alcohol, a syrup is prepared, and then everything is blended. I like to add a tiny bit of lemon zest and a touch of vanilla: it doesn't change the traditional character, but it rounds out the floral notes and gives it a more indulgent finish.

Seasonally, I rely on products that are easy to find in winter: lemon (for freshness), orange (for a sunny touch), and a drizzle of honey (for a rounded, garrigue-like quality). It remains a lavender liqueur, not a citrus salad: the citrus fruits are there to support, in the background.

You can serve it very chilled, on its own, or with a splash of sparkling water if you prefer lighter aperitifs. And if you let it rest for a few days after blending, the aromas meld even better: it's the kind of bottle that improves slowly in the fridge.

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Lavender liqueur

Recipe by Sylvain Renan

5.0 based on 1 vote(s)

Type of dish: aperitifKitchen: FrenchDifficulty: average

Parts

4

parts

Preparation time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

An old-fashioned lavender liqueur, sweet and floral, perfect in a small glass as an aperitif. Short infusion, homemade syrup, then blended to the perfect strength.

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Ingredients

• 250 ml of neutral alcohol at 40° (such as vodka)

• 12g of edible dried lavender flowers

• 200 g of sugar

• 200 ml of water

• 1 tablespoon of honey (15 g)

• 2 strips of untreated lemon zest

• 1 small strip of untreated orange peel

• 1/4 vanilla bean (optional but classic)

Preparation steps

• Prepare the infusion: In a clean jar, pour the alcohol. Add the lavender flowers, lemon and orange zest, and vanilla. Close.
• Let it steep for 20 minutes at room temperature, then taste a drop (diluted in a little water). The lavender should be present but not overpowering. If it's already very strong, proceed to the next step immediately.
• Filter carefully: first through a sieve, then through a coffee filter or cheesecloth to remove the fine particles (these are what make the liqueur cloudy). Set aside the infused alcohol.
• Make the syrup: In a small saucepan, combine the water, sugar, and honey. Heat, stirring, just until the sugar dissolves. Bring to a simmer and boil for 2 minutes.
• Turn off the heat and let it cool for 10 minutes. The syrup should be lukewarm, not hot (otherwise you will "cook" the flavors in the mixture).
• To assemble: pour the infused alcohol into the warm syrup, stirring constantly. Taste. If you prefer it a little sweeter, add 10 to 20 g of sugar dissolved in a spoonful of hot water, then adjust to taste.
• Bottle in a clean container. Let it rest for at least 2 hours in a cool place before serving, and ideally 24 hours to allow the flavors to meld.
• Serve very chilled, in small glasses (4-5 cl type).

📊 Nutritional Information

1 serving (approx. 90 ml)

* RDA = Recommended Daily Allowance

📝 Notes

Safety: Use only edible lavender (not treated decorative bouquets). Storage: Keep the bottle closed and refrigerated for several weeks. If a slight sediment appears, filter it again; it's simply micro-particles of flowers.

Excessive alcohol consumption is dangerous for your health.

💡 Chef's Tips

Measure the lavender precisely: 12g per 250ml of alcohol yields a fragrant liqueur without bitterness. Filter very finely (using a coffee filter) to avoid cloudiness and a "dusty flower" taste.

🔄 Variations

• Drier: reduce the sugar to 160g (the degree rises slightly, the lavender comes through more).
• More floral: keep 12g of lavender but extend the infusion to a maximum of 30 minutes, tasting every 5 minutes towards the end.

Sylvain Renan

Editor-in-chief of the Simple & Bon website. A writer passionate about cooking and property renovation in general. I also love to travel and discover new cultures.