Elevate your coffee, cocktails, and baked goods with homemade lavender honey syrup. It’s so easy to make with three simple ingredients! You love the subtle sweetness with a hint of floral.
For those times when you want to feel extra fancy, elegant, and treat yo’ self…without the price tag… make lavender honey simple syrup at home. Add it to your morning cup of cold brew, a hot homemade latte, or even lemonade. Then sit back, relax, and enjoy the subtle sweetness and floralness.
Using herbs and spices to flavor simple syrups has been a favorite cocktail and coffee hack around here. It takes a basic simple syrup and elevates it with a burst of flavor, making your drinks just that much more interesting and, well, flavorful!
And lavender honey syrup is no exception; it’s easy, delicious, and totally elegant. It only takes about 5 minutes to come together – plus a little time to cool. The honey means it’s made without any refined sugar, too.
So if you’re looking to jazz up your next iced latte or coffee, let’s make this easy recipe!
Lavender Honey Syrup Ingredients
There are just three simple ingredients needed to make this floral simple syrup. Really, that’s it!
- Honey – whatever honey you have on hand will work, but do note that because there are so few ingredients, the flavor notes of the honey will significantly impact the overall flavor of the syrup. You can use raw honey for more health benefits, or storebought honey. The kind of honey doesn’t matter as much, just be sure it’s honey you enjoy the taste of.
The more floral the honey is, the more floral accents will come through in the syrup and compliment the lavender.
- Lavender – make sure you’re using dried culinary lavender anytime you’re cooking with lavender.
Cooking with Lavender (and what not to do)
- Lavender is great with citrus flavors and creamy ingredients like ice cream. Even savory dishes like chicken or lamb, but do not pair it with cheesy dishes or heavy pasta recipes.
- Keep in mind lavender is a super potent herb, so it can dominate other flavors easily.
- If you are going to experiment, start small! Too much lavender can make a dish taste almost soapy or sometimes bitter so be aware of how much lavender you’re using.
- Dried lavender is much more potent than fresh lavender (similar to any dried vs. fresh herb), so if you are substituting fresh for dried, you’ll need to double the amount.
- Vice-versa, if you’re substituting dry for fresh, you will want to halve the amount of lavender.
Culinary Grade Dried Lavender Flowers
These are my favorite culinary-grade dried lavender flowers. A lot goes a long way, so this package lasts forever!
Photo credit: www.amazon.com
How to Make Lavender Honey Syrup
You’re going to love how easy it is to make homemade simple syrups! Generally made with granulated sugar, you bring the mixture to a boil, but since we are using honey and no sugar instead, let’s address if and how we should really heat honey.
Notes About Heating Honey
If you are using raw honey and want to keep the health benefits associated with raw honey, it’s important it doesn’t get too hot because that is when many of the enzymes and health benefits of raw honey begin to break down and the flavor can change.
If, on the other hand, you’re using regular storebought honey to make the syrup and you really just want the taste of honey, our method will be just fine. It’s said that above 95°F is when the enzymes in raw honey begin to change, so just keep that in mind if you are concerned.
The main goal when we are making the syrup is basically to just get the honey dissolved into the water for the syrup, which is easy to do with hot water.
Obviously, if you’re going to be using the syrup in hot beverages, it’s all kind of a moot point anyway because they will be at least as hot as our syrup will get. Therefore, the heat to make the syrup isn’t really a concern in my book.
Infuse the Syrup
As I mentioned, we’re using heat to dissolve the honey in the water, and to release the flavor from the dried lavender flowers.
Use a small saucepan and heat the water, lavender, and honey over medium heat. Whisk together occasionally until it has just reached a simmer. Once the honey is dissolved into the water, remove the mixture from the heat and allow the lavender to sit in the syrup for up to one hour.
In a hurry? Add extra lavender flowers and infuse them for a shorter amount of time, just be careful not to overdo it. You can also taste-test it to see if it has enough lavender essence for you, too, and strain it earlier.
Strain the Flowers
Once the syrup is infused, use a fine-mesh strainer, nut milk bag, or cheesecloth to strain the lavender flowers out of the syrup. A cheesecloth or nut milk bag will work best to remove the smaller buds that fall through, but if you just have a sieve, that will totally work as well.
I recommend straining it directly into the storage container for the easiest method. Use the syrup immediately or store it for later use.
Glass jars with lids work perfectly; you want to be sure it’s an airtight container regardless of which kind you use.
Cover and store the syrup in the fridge for up to 2 weeks. If you start to notice any white forming along the sides after that point, it’s definitely time to throw it out and make a new batch.
Ways to use Honey Lavender Syrup
Friend, I am so happy to share some wonderful, delicious, absolutely fabulous ways to enjoy this homemade syrup. Even better? Leave me a comment below and let me know your favorite way to enjoy it, too!
- As a latte syrup for homemade lavender lattes
- Iced coffee or cold brew
- Hot or iced tea
- Iced Latte
- Over pancakes (it will be thinner than traditional maple syrup, try a 2:1 ratio to make it thicker)
- Added to buttercream frosting
- In the icing for lavender scones
- Over vanilla ice cream
- French 75 or Lavender Martini
Make a batch ahead of time and have it on hand for all these uses and more!
Looking to take mix it up a notch? Combine this syrup with vanilla bean syrup for a delicious combination of warm flavors, or pair it with its aromatic sibling, rosemary.
And voila, now you can make honey lavender syrup right at home, on the ‘reg, without the price tag of a coffee shop or fancy bar, for all your beverage (and dessert!) desires. Enjoy!
- How much does this make? This recipe makes around 3/4 of a cup of syrup. If you use about 2 tablespoons per beverage, it makes 6 servings. If you use 1 tablespoon per beverage, you’ll get about 12 servings.
- Can I substitute a different sugar for the honey? Sure, if you’re not looking for honey syrup, check out my lavender simple syrup recipe.
- Do I have to store this in the refrigerator? Yes, it will last much longer. Flavored simple syrup especially goes bad much quicker and should not be left at room temperature longer than a day.
- Can I use fresh lavender? I haven’t tried it myself, but in theory, yes, fresh lavender can be used. You will need to ensure that it, too, is culinary grade. Lavender grown in yards can sometimes be too bitter for enjoying, and storebought may be filled with pesticides. Fresh lavender should be bright purple but not yet open for the most flavor.
- Where do I buy lavender flowers? You can find culinary dried lavender flowers online on Amazon, in specialty stores, and sometimes at Whole Foods.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Lavender Honey Syrup
- ½ cup honey
- ½ cup water
- 2 teaspoons dried lavender flowers, culinary grade
- In a small saucepan, combine honey, water, and lavender flowers. Heat over medium-low heat until just simmering stirring occasionally until the honey is dissolved.
- Remove from heat and let sit for 20-60 minutes to allow the lavender to fully infuse. I recommend taste testing at various points to ensure the lavender flavor doesn't get too strong, and moving to the next step when it's to your liking.
- Strain the syrup into a jar using a fine mesh strainer or cheesecloth. Use immediately or store in an airtight container in the fridge for up to 2 weeks.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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