No, you should NOT make lavender syrup at home for essential oil use with the intention of consuming it, or any essential oil for that matter.
Here's why:
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Essential oils are extremely concentrated: Lavender essential oil is vastly more potent than culinary lavender buds. It takes a huge amount of plant material to produce a tiny bottle of essential oil. This extreme concentration makes them potentially toxic if ingested, even in very small amounts.
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Safety for Ingestion: While some essential oils are listed as "Generally Recognized As Safe" (GRAS) by the FDA, this classification is for specific, highly diluted uses in commercially manufactured foods and beverages, under strict controls. It does not mean they are safe for home consumption, especially not in the concentrations that would be present if you tried to "make syrup" with them.
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Risks of Ingestion: Ingesting essential oils can lead to a range of severe adverse effects, including:
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Irritation and chemical burns to the mouth, throat, and digestive tract.
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Nausea, vomiting, diarrhea, and abdominal pain.
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Liver damage.
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Neurological symptoms like confusion, lethargy, dizziness, and even seizures.
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Respiratory difficulties.
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Allergic reactions.
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Oil and Water Don't Mix: Essential oils are not water-soluble. If you try to mix them into a syrup, the oil will not disperse evenly. This means you could end up with highly concentrated droplets of essential oil that could be ingested, leading to the severe side effects mentioned above.
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"Food Grade" Misconception: Even if an essential oil is labeled "food grade," it simply means it meets certain purity standards. It does NOT automatically mean it's safe for ingestion without proper dilution and expert guidance, which is almost impossible to achieve safely in a home kitchen.
What you SHOULD use for flavored syrups and drinks:
As discussed in previous answers, if you want lavender-flavored syrup for drinks or food, you should always use culinary-grade dried lavender buds or fresh culinary lavender sprigs.
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Culinary Lavender Buds: These are the dried flowers of Lavandula angustifolia (English Lavender) that are specifically grown and processed for safe food consumption. Their flavor is milder and less camphorous than the lavender used for essential oils.
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Making Syrup with Culinary Lavender: You steep the dried or fresh lavender buds in hot sugar water (as per the recipe provided previously), then strain them out, leaving behind a beautifully flavored, safe-to-consume syrup.
In summary: Do NOT use lavender essential oil to make syrup for consumption. It is not safe. Always use culinary lavender buds or fresh culinary lavender when making edible lavender products at home.
If you have accidentally ingested essential oils or have concerns about essential oil safety, contact your local poison control center immediately.