Honey Lavender Simple Syrup is a lovely floral sweetener that elevates the simplest treats, from coffee to baked goods. Honey and water are warmed and infused with dried French lavender petals, then used to add a hint of lavender to coffee, tea, lemonade, cocktails, baked goods, ice cream, and more.
We love the unique taste of lavender and adding it to our morning coffee and tea. It's more exciting than standard simple syrup and satisfies our sweet craving. Plus, this simple syrup is made with honey instead of refined sugar, making it a healthier sweetener.
This lavender sweetener is incredibly easy to make with organic French lavender and tastes artisanal! Plus, you can gift it to friends and family in these cute jars.
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About Homemade Honey Lavender Syrup
- Taste - This lavender syrup has a lightly sweet and floral flavor.
- Texture - It is thin and light making it perfect for blending into coffee and tea.
- Effort - All you need to do is warm the ingredients, let them infuse, then strain the syrup through a sieve to remove the lavender flowers.
- Time - It takes just 5 minutes to heat the ingredients then about 30 minutes for the lavender to infuse.
Ingredients
- Honey - Honey provides sweetness without any refined sugar.
- Water - Water helps dissolve the honey and ensures the syrup has a consistent thin texture.
- Lavender flowers - Dried Lavender flowers provide a unique floral aroma. We like Anthony's French Lavender because it provides great lavender flavor without being overpowering.
See recipe card for quantities.
Substitutions/Variations
- Sugar - Use sugar instead of honey for a sweeter simple syrup.
- Agave nectar - Use agave nectar in lieu of honey for a mild caramel flavor.
- Brown sugar - Use brown sugar for a more molasses like sweetness (it will make the syrup brown).
- Lemon zest - Add a little lemon zest for brightness.
- Vanilla extract - A splash of vanilla extract or vanilla bean paste will add a complex sweetness. Plus, vanilla bean paste will show the charming flecks of vanilla bean in the syrup.
- Mint leaves - Add fresh mint leaves while the syrup is heating for a refreshing flavor.
- Rosemary Simple Syrup - Rosemary will add a woodsy flavor.
Instructions
- Warm mixture - Add water to a small saucepan over low heat. Do not allow it to reach a boil. Stir in honey and dried lavender flowers. Warm over low heat until the honey liquifies and the ingredients are combined, stirring occasionally. Do not let the mixture come to a simmer or boil. (Photo 1 and 2)
- Infuse and strain - Remove from heat and allow the dried lavender to infuse in the honey for at least 30 minutes, stirring occasionally. The longer the lavender steeps, the stronger the lavender taste. Strain the honey syrup through a sieve to remove the lavender flowers and store the syrup in an airtight container. Use for coffee, tea, cocktails, and more and store refrigerated for up to 2 weeks. (Photo 3 and 4)
Pro tip - Don't overcook the syrup. Cook the syrup until the sugar is fully dissolved, but avoid boiling it or it will change the texture of the syrup.
What Can I Use Lavender Simple Syrup for?
We love to start our day off with a lavender coffee or lavender matcha latte. But lavender simple syrup is also great for an evening cocktail like a lavender lemon drop or bellini. In general, it pairs well with vodka or gin. This syrup also adds a delicious floral accent to cold drinks like iced tea, sweet baked goods, and ice cream.
Storage
Refrigerate this lavender honey simple syrup in an air-tight container for up to 2 weeks. You can also freeze this simple syrup in a freezer safe air tight container for up to 2 months (for best results).
Recipe FAQs
Yes, it adds a unique herbal flavor with hints of mint! It is a great way to spice up your morning coffee or tea routine. As a bonus, it also has a calming and soothing effect.
The syrup can be bitter if you add too much lavender or let it steep too long.
English or French lavender is best for syrup. You only want to use the lavender buds and not the stems because only the buds have the delicious flavor.
No, homemade syrup should be refrigerated. Be sure to let it cool to room temperature before refrigerating it in an air-tight container. This will help to prevent condensation from forming inside the container.
The amount of lavender you should use to make the syrup depends on how intense you want the lavender flavor. We find the amount of lavender we use in this recipe provides the perfect balance of floral flavor without being overpowering.
Top Tips
- Let the syrup cool to room temperature before refrigerating to prevent condensation.
- Be sure to use culinary lavender and not lavender meant for non-food purposes.
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📖 Recipe
Honey Lavender Simple Syrup
Equipment
- 1 saucepan
- 1 whisk
- glass bottles optional
Ingredients
- ½ cup honey
- ½ cup water
- 2 teaspoon dried lavender flowers or more for a stronger lavender flavor
Instructions
- Warm mixture - Add water to a small saucepan and warm the water on low heat. Do not allow it to reach a boil. Stir in honey and dried lavender flowers. Warm over low heat until the honey liquifies and the ingredients are combined, stirring occasionally. Do not let the mixture come to a simmer or boil.½ cup honey, ½ cup water, 2 teaspoon dried lavender flowers
- Infuse and strain - Remove from heat and allow the dried lavender to infuse in the honey for at least 30 minutes, stirring occasionally. The longer the lavender steeps, the stronger the lavender taste. Strain the honey syrup through a sieve to remove the lavender flowers and store the syrup in an airtight container. Use for coffee, tea, cocktails, and more and store refrigerated for up to 2 weeks.
Notes
- Refrigerate leftover simple syrup in an air-tight container for up to 2 weeks. You can also freeze it in a freezer safe air tight container for up to 2 months (for best results).
- Cook the syrup until the sugar is fully dissolved, but avoid boiling it or it will change the texture of the syrup.
- Let the syrup cool to room temperature before refrigerating it to prevent condensation.
- Make sure to use use culinary lavender and not lavender meant for non-food purposes.
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