This honey lavender syrup is easy to make on the stovetop! It's great for adding a sweet lavender flavor to your morning cup of coffee or enhancing a pitcher of lemonade with a light floral flavor.
This lavender syrup makes a great gift, so make a bottle for yourself and one to send to someone you love!
I was inspired to make it as a gift for Mother's Day to send to my mom who loves honey lavender lattes.
There's a coffee shop in my hometown that makes the best lavender lattes with a drizzle of honey on the top, so I wanted to give her a way to enjoy them all the time! Make a bottle for yourself and one to send to someone you love!
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Ingredients
- Water
- Honey - you can use any kind honey for this recipe. Because it's going to dissolve, either solid or liquid honey will work.
- Culinary Lavender - Use dried lavender labeled for culinary use.
I've seen some recipes suggest that you can use fresh lavender blossoms as well as dried when making lavender syrup, however I haven't tried this myself. If you have, please let me know how it works for you in the comments!
Please see the full list of ingredients and measurements at the bottom of the post.
Instructions
Making lavender honey syrup is very similar to a basic simple syrup recipe. You'll use equal parts sweetener, in this case honey instead of regular white sugar, to an equal ratio of water. The main difference is that, unlike making a simple syrup, you don't want to let the water boil. You want to heat water just enough to dissolve the honey, but not enough to bring to a boil.
To make this syrup, begin by adding all the ingredients to a small saucepan. Keep the pan over a medium heat on the stove, never letting it come to a boil. Stir occassionally with a wooden spoon or rubber spatula. I personally like to use a spatula to scrape down the sides of the saucepan with, but either will work!
It should take about 5 to 10 minutes for the honey to dissolve. It can be hard to tell if it's dissolved by just looking into the pan, so test it using these two methods:
- Feel how much resistance pushes against your spoon as your move it through the syrup. Before the honey dissolves, the syrup will be thick and the spoon won't move as easily through it. Once the honey dissolves, it should be able to stir easily without any resistance.
- Lift a spoonful of syrup out of the pan for closer examination. Make sure the spoonful doens't have any of the lavender in it so that you have a clear view of the syrup. If the honey hasn't dissolved you'll be able to see the seperation of the honey and water in your spoonful.
Once the honey has dissolved, take the saucepan off the heat and sit for 30 minutes so that the honey and lavender can infuse the syrup with flavor.
After 30 minutes, strain the syrup through a fine mesh strainer to remove the lavender buds. You can pour it into a small mixing bowl or directly into the jar you'll store it in. I like to strain it into a measuring cup so that once it's cooled, you can easily pour it into a bottle. Make sure the syrup has cooled before sealing it in a jar or bottle!
Tip: Small flecks of lavender can still make it through a fine mesh strainer and into your syrup. It's perfectly fine to leave them (I did!), but if you want to completely remove them, try straining the syrup through some cheesecloth. Simply place the cheesecloth in the basin of your strainer and pour through it!
Equipment
All you need to make this syrup is:
- Small saucepan
- Fine mesh strainer
- A jar or bottle that can be sealed airtight
I like to store my syrups in swing top glass bottles like these.
Storage
Store this syrup in a sealed airtight glass container in the refrigerator for the longest shelf life (about 2-3 weeks). It can last at room temperature for about a week, so don't sweat if you leave it out overnight on the counter. Make sure that the jar stays sealed when it's not in use!
What to make with this lavender syrup?
One of my favorite ways to use this syrup is to make a Honey Lavender Latte! ½ tablespoon of syrup is about one pump of syrup. I use about 1 ½ tablespoons to for lattes I make at home!
Aside from it's use as a coffee syrup, you can add it to other beverages. Try adding it to iced tea, or making a lavender lemonade, homemade lavender soda, or a lavender martini!
You can also use it for baked goods. One way you can make a cake moist or infuse with flavor is by brushing it with simple syrup right after it comes out of the oven. Using the honey lavender syrup would add some sweetness and lavender flavor!
Honey Lavender Syrup
Ingredients
- 1 cup water
- 1 cup honey
- 3 tablespoon dried culinary lavender
Instructions
- Add the water, honey and lavender to a small saucepan and bring to a simmer over medium heat (don't let it boil), stirring occasionally. Keep on heat until the honey dissolves, about 5-10 minutes.
- Once dissolved, remove the pan from heat but keep the syrup in the saucepan for 30 minutes to let the flavors infuse.
- Strain the syrup through a fine mesh strainer to remove the lavender buds.
- Let the syrup fully cool before sealing container. Keep stored in the refrigerator.
Notes
- It can be hard to tell when the honey has dissolved. Here are two ways to check:
- Feel how much resistance pushes against your spoon as your move it through the syrup. Before the honey dissolves, the syrup will be thick and the spoon won't move as easily through it. Once the honey dissolves, it should be able to stir easily without any resistance.
- Lift a spoonful of syrup out of the pan for closer examination. Make sure the spoonful doens't have any of the lavender in it so that you have a clear view of the syrup. If the honey hasn't dissolved you'll be able to see the seperation of the honey and water in your spoonful.
- Small flecks of lavender can still make it through a fine mesh strainer and into your syrup. It's perfectly fine to leave them (I did!), but if you want to completely remove them, try straining the syrup through some cheesecloth. Simply place the cheesecloth in the basin of your strainer and pour through it!
Nutrition
Please note, Holiday Sweets N Treats isn't a professional nutritionist. Any and all nutritional information shared is an estimate. If you're following a specific diet or counting calories, we suggest you use the nutrition calculator of your choice. Calories can vary depending on the brands and products used.
Jess
This looks so stinking delicious! And the recipe is so detailed, I could definitely make it. Thanks, Emma!
Emma
Thank you Jess!