This small batch honey lavender syrup is perfect for adding a sweet, floral note to cocktails, lattes, and iced drinks! It makes enough to sweeten about a dozen drinks and, just like my lavender simple syrup, takes only 5 minutes to make and another 15 to steep. It’s also easy to scale up if you want to make a larger batch!
This honey syrup has a delightful (but not overwhelming) lavender taste, followed by the sweetness of honey. Stir a spoonful into a cup of tea, then snack on lavender chocolate chip cookies and lavender madeleines for a lavender-themed afternoon. I also love using this lavender honey syrup in iced lavender London fogs and in cocktails!
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Ingredients for Honey Lavender Syrup
Simple syrups are really easy to make because they only have a couple ingredients, and this one with lavender and honey is no different!
- Honey. I use local honey that’s raw and unfiltered (anything to help my allergies!), but you can use whatever you have in your home.
- Water. This thins the honey out to make it mix more easily into cold drinks.
- Culinary-grade lavender. Verify that you have culinary-grade lavender (usually sold in a spice jar or labeled as such). Culinary lavender is grown specifically for the taste, whereas some varieties of lavender are grown for the aromatics and can taste soapy. I use lavender from Harney & Sons in all my recipes, as its color and flavor is second to none!
How to Make Honey Syrup with Lavender
Combine the honey, lavender, and water in a small saucepan, then place over medium heat. Bring to a simmer (about five minutes), then remove from heat.
Allow the lavender to steep for 10-15 minutes while the syrup cools for the strongest lavender flavor. Then, strain out the buds and pour the honey lavender syrup into a bottle.
One batch will make enough for 6-12 drinks, depending on how much you use. I typically use about a Tablespoon of this honey syrup in my hot and iced drinks for a floral but lightly sweetened flavor.
How to Store Homemade Honey Lavender Syrup
Homemade simple syrup is best stored in the fridge in an airtight container, like a bottle with a spout that will allow you to pour it easily into drinks. The high sugar content helps to preserve the syrup, but it will still only last for 2-3 weeks in the fridge.
I have better luck getting this syrup to last 3-4 weeks if I only ever pour the syrup out of the container, rather than dipping a spoon into the bottle. Narrow necked jars and bottles work really well for this!
FAQs about Lavender-Infused Honey Syrup
I always use lavender from Harney & Sons. It has the best balance of flavor and color that I’ve tried without being soapy. Flavor and strength can vary depending on the brand, so if your syrup is more floral or soapy than you’d like, it may be the brand of lavender you used.
I make this syrup with a 2:1 ratio of honey to water. Even when cold from the fridge, it mixes well into drinks, but you can double the water for a 1:1 ratio if you like!
Honey has antibacterial properties on its own, but when diluted in water, it will spoil. Store in the fridge in a sealed container for 2-3 weeks.
Other Recipes You May Enjoy
Lavender is one of my favorite flavors, and I’m adding tons of drink recipes next week (even one using this syrup!). For now, I recommend using this syrup in iced London fogs, or stirred into a cup of tea as you munch on lavender madeleines and lavender chocolate chip cookies.
Dish Cleanup: Piece of Cake
I rate my recipe cleanups on a scale of 1 to 5. 1 is only a handful of dishes, and 5 is everything including the kitchen sink.
This honey lavender syrup recipe has a cleanup rating of a 1. There’s only a small saucepan, a strainer, a spatula, and a measuring cup! The syrup will get sticky as it dries, so wash the strainer, saucepan, and measuring cup for the honey right away. Otherwise, they’ll need to soak before you can clean them easily!
Lavender-Infused Honey Syrup Recipe
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Small Batch Honey Lavender Syrup
Add a sweet, floral note to cocktails, lattes, teas, and iced drinks with this small batch of homemade honey lavender syrup, made from lavender buds and your favorite honey.
Ingredients
- ½ cup honey (165 g or 120 ml)*
- ¼ cup water (60 ml)
- 1 Tablespoon dried, culinary-grade lavender (2 g)
Instructions
- Combine honey, water, and lavender in a small saucepan over medium heat. Stir occasionally with a spatula or wooden spoon to dissolve the honey.
- Once the syrup begins to foam and bubble lightly, simmer for about 30 seconds, then remove from heat.
- Allow the lavender buds to steep for 10-15 minutes, until the syrup has cooled to slightly above room temperature.
- Strain out the lavender buds as you pour the honey lavender syrup into a jar or bottle, pressing any excess liquid out of the buds with a spatula or wooden spoon (that's where a lot of the flavor is!). Seal and store in the fridge.
Notes
*I prefer "rich" simple syrups, which use a 2:1 sugar to water ratio. Rich syrups don't spoil as quickly and won't dilute your drink quite as much as simple syrups, but you are welcome to make this syrup with a 1:1 ratio if you like!
Be sure to use culinary-grade lavender, as it is specifically grown for the flavor and not the aromatics (which can make your syrup taste soapy). Culinary-grade lavender buds labeled as "super blue," like the one below, will give you the best flavor and color.
This lavender syrup will last for 2-3 weeks when stored in a sealed container in the fridge.
Recommended Products
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Nutrition Information:
Yield:
12Serving Size:
1 TablespoonAmount Per Serving: Calories: 43Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 12gFiber: 0gSugar: 12gProtein: 0g
The nutrition facts are estimated and may vary based on specific ingredients used.
I’d love to see how your honey lavender syrup turns out: Take a photo and tag me on Instagram @floralapronblog to share with me, or use the hashtag #floralapronbakes.