Honey Lavender Simple Syrup (For Coffee & Cocktails)

Lavender is super popular – think potpourri, candles, the whole deal. But I love lavender way beyond just the scent. You can eat and drink it, too! Yep, I might have a lavender latte every single day. Now, not everyone gets the taste of lavender right away, but for me, it’s the ultimate flavor. It’s floral, a little sweet, and even a bit earthy.

Homemade Honey Lavender Simple Syrup 

Imagine whipping up this flavorful honey lavender simple syrup in just 20 minutes! This elegant simple syrup is made with just three ingredients and can elevate any cocktail, mocktail, coffee, or even a cup of tea. It’s a versatile treat that adds a unique twist to your favorite beverages. Plus, a bottle of this lovely syrup makes a tasty gift to pair with a nice box of tea.

Equipment Notes

1. A fine mesh strainer or cheesecloth is crucial to strain out those delicate dried lavender flowers. 
2. Grab a small saucepan for this recipe. It’s perfect for whipping up ½ cup of this heavenly honey lavender simple syrup.
3. When it comes to storage, a mason jar with a tight-fitting lid is my absolute favorite way to store this syrup. 

Ingredients for Honey Lavender Syrup Recipe:

1. Raw honey – it’s packed with more nutrients and has a complex flavor compared to processed honey.
2. Fresh lavender leaves or dried culinary lavender – either works, just adjust the amount depending on the intensity you prefer.
3. Water – I like to use filtered water, but tap water is fine too.

What kind of Honey should I use?

I strongly suggest using Raw honey for this recipe. In fact, I’d recommend seeking out local, raw honey from your nearest farmer’s market. This type of honey is far more nutritious than the processed varieties you’ll find at a major grocery chain. Here’s a tip: ask the person selling the honey about its flavor profile – they can usually tell you what to expect in terms of taste and how it might complement the lavender.

READ: Irish Cream Syrup

Popular Types of Honey & their Flavor Differences

1. Clover Honey: Clover honey is the most popular in the United States. As its name suggests, clover honey is made when bees collect nectar from clover plants. It’s typically sweeter than other floral honey types, making it great for many recipes. If you can find clover honey labelled as raw, it’ll have far more antioxidant qualities than processed honey.
2. Wildflower Honey: Wildflower honey, while not as popular, is delicious in its own right and similar to clover honey. True to its name, it comes from bees collecting nectar from a variety of wildflowers. This gives it a fruity, rich character. One potential disadvantage is that it can vary greatly in flavor depending on the season and region it’s sourced from. However, this presents an opportunity to sample different local varieties. Wildflower honey is a great way to see what fits your tastes. For this syrup, look for a raw bottle to get the full benefit of its antioxidants and nutrients.
3. Orange Blossom Honey: Coming from orange blossom nectar collected by bees, it is a unique varietal of honey. It boasts a fresh, citrusy taste and offers tons of health benefits, including anti-cancer and anti-allergy properties. This wonderful varietal, especially when raw, could be your best choice for our syrup.

Ultimately, the favorite honey you use in this recipe is up to you! The honey lavender syrup is simple, so the flavor of the honey is important. If you have a favorite honey that’s perfect, especially if it’s already on hand, go for it!

Should I use Fresh Lavender Leaves or Dried Lavender

This is really a matter of preference and availability. Fresh lavender leaves, plucked from a fragrant plant, can make a divine syrup. However, fresh lavender leaves are not easy to come by unless you have direct access. If you do, thoroughly wash them first. I recommend trying this version at least once – when I first made the syrup with fresh leaves, I was amazed at how vibrant and true-to-plant it tasted. You might really like it!

Dried culinary lavender is more accessible for most people, which is why many recipes call for it. Rest assured, the syrup will be wonderful with either option. Before using dried lavender, give it a sniff to check its fragrant quality. Fragrancy is important here – I once used old, lackluster dried lavender, and the result was disappointing. 

READ: Easy Caramel Syrup Recipe

How to Make Honey Lavender Simple Syrup Recipe

1. Start by heating water in a saucepan until it’s hot but not boiling. Then add your honey and lavender leaves (or buds). Gently stir until the honey has completely dissolved. Now, lower the heat and let it simmer for about 15 minutes. 

Top tip: Don’t boil the honey as it can change the flavor. Use just enough heat for the honey to dissolve in the warm water. When you see small bubbles forming, turn the heat lower.

2. After simmering, remove from heat and let it steep for an hour. This allows the flavors to fully infuse. I like to stir every fifteen minutes to recombine the lavender and liquid.
3. Next, strain the syrup through a fine mesh sieve, small colander, or cheesecloth into an airtight container. Don’t forget to press the lavender against the fine mesh sieve to squeeze out every last bit of flavor into your syrup. Then discard the used lavender.
4. Your syrup is now ready to use in coffee, cocktails, or anywhere you’d like a touch of lavender sweetness. Store it in a sealed jar in the refrigerator for up to 2 weeks. 
5. For an alternative method, place the honey and lavender in a mason jar. Add hot water, then seal the jar tightly. Vigorously shake until the honey dissolves completely, creating a frothy top layer. Allow the lavender to infuse for 60 minutes, giving the jar a good shake every quarter hour. Finally, strain out the lavender and transfer the syrup to a clean container.

Substitutions & Variations

1. If you need to use agave in place of honey for this recipe to make it vegan, go right ahead. You can also use white or brown sugar instead of honey, though you’ll lose that distinct honey flavor. 
2. Feel free to add other fresh herbs like thyme or rosemary for an extra botanical flavor. 

How to Use Lavender Simple Syrup

This versatile honey lavender coffee syrup recipe pairs nicely with gin, vodka, and tequila in cocktails. It especially compliments citrusy drinks like margaritas and lemonade, adding a floral note that’s simply irresistible. For a refreshing mocktail, I love mixing it with sparkling water and a splash of lemon juice. You can even brush it on cake layers to keep them moist – a trick I learned from a pastry chef friend that’s been a game-changer for my baking.

Lavender simple syrup is a great recipe to add a sweet lavender flavor to various drinks and dishes. Try it in coffee, hot chocolate, or cocktails. It’s also a delightful addition to lemonade, smoothies, or even your morning oatmeal. 

One of my favorite ways to use lavender simple syrup is in a homemade honey lavender latte recipe. Here’s how I make it: Combine 1–2 shots of espresso with 1 tbsp of the simple syrup, then top with 1 cup of steamed milk (regular, almond, or oat all work great). For a lavender twist on regular coffee, simply brew your coffee as desired, then mix in 1 tbsp of lavender simple syrup plus milk as desired.

Here are some cocktail recipes where you can replace regular simple syrup with our lavender simple syrup. These variations are sure to delight:

1. Lavender Martini: In a cocktail shaker with ice, combine 1 ounce of vodka, 1/2 ounce lemon juice, and 1/2 ounce lavender simple syrup. Shake well and strain into a chilled martini glass.
2. Lavender Margarita: Combine 2 ounces tequila, 1 ounce triple sec, 1 ounce lime juice, and 1/2 ounce lavender simple syrup in a shaker with ice. Shake vigorously, then pour over ice in a salt-rimmed glass. 

READ: Gingerbread Syrup for Coffee

Storage Instructions

To store your homemade lavender honey simple syrup, pour it into an airtight jar and refrigerate. It should keep well for up to 2 weeks. I like to use a clear glass jar, so I can easily monitor its condition. Be sure to discard the syrup if it develops any whitish film or starts to look overly cloudy.

Conclusion

With its captivating aroma and delicate sweetness, honey lavender simple syrup is a culinary gem waiting to be discovered. Its subtle complexity and easy preparation make it a must-try for both novice cooks and seasoned chefs alike. So go ahead, infuse your kitchen with the soothing aroma of lavender and the golden warmth of honey – your taste buds will thank you for this aromatic adventure.

Frequently Asked Questions 

What is lavender simple syrup? 

Lavender simple syrup is a sweet, fragrant syrup made by simmering water, honey (or sugar), and lavender together. It’s a versatile ingredient used to flavor drinks, desserts, and even savory dishes.

Where do you get dried lavender? 

You can find dried lavender at most grocery stores, specialty food shops, or online retailers. Be sure to buy culinary-grade lavender, which is safe to eat.

Can you use different sugars? 

Absolutely! You can substitute granulated sugar, brown sugar, or even coconut sugar for the honey in this recipe. Each will offer a slightly different flavor profile.

Can you swap in different herbs? 

Yes! Experiment with other herbs like rosemary or thyme for a unique twist on this simple syrup. Just be sure to use culinary-grade herbs that are safe to consume.

Can you double or triple this recipe? 

Definitely! This recipe can be easily scaled up or down. If you’re making a larger batch, just be sure to adjust the simmering time accordingly.

How to store your lavender simple syrup? 

Store your homemade lavender honey simple syrup in an airtight container in the refrigerator for up to 2 weeks.

Why Isn’t My Lavender Simple Syrup Purple? 

The color of lavender simple syrup depends on several factors, including the type of lavender used, the amount used, and the steeping time. While fresh lavender leaves might impart a slight purple hue, dried lavender typically doesn’t change the color of the syrup significantly.

Does lavender syrup need to be refrigerated? 

Yes, lavender syrup should be refrigerated to maintain its freshness and prevent spoilage.

How long does honey lavender syrup last? 

When stored properly in the refrigerator, honey lavender syrup can last up to 2 weeks.

How do you make simple syrup with honey? 

Honey simple syrup is made by simmering equal parts honey and water together until the honey is fully dissolved. You can add other flavorings like lavender during the simmering process.

What is honey lavender good for? 

Honey lavender is a delightful combination that offers numerous benefits. Honey is a natural sweetener with antibacterial and antioxidant properties, while lavender is known for its calming and relaxing effects. Together, they create a soothing and flavorful syrup that can be used in various culinary creations.

What is lavender syrup used for? 

Lavender syrup is incredibly versatile. It can be used to sweeten and flavor coffee, tea, cocktails, mocktails, lemonade, smoothies, oatmeal, baked goods, and even savory dishes. It adds a unique floral note and a touch of sweetness to any recipe.

How does lavender honey taste? 

Lavender honey has a delicate floral taste with a subtle sweetness. It’s not overpowering, but rather adds a hint of lavender that complements the honey’s natural flavor. It’s a unique and sophisticated taste that elevates both sweet and savory dishes.

Honey Lavender Simple Syrup

Recipe by Raise Your GlassCourse: SyrupsCuisine: American

Servings

1/2

cups

Prep time

5

minutes

Simmer time

15

minutes

Calories

20 (per tbsp)

kcal

Steeping time

60

minutes

Total time

1

hour 

20

minutes

Honey lavender simple syrup is a delightful homemade sweetener that infuses floral notes into cocktails, coffee, teas, and even desserts.

Ingredients

• 1/2 cup honey

• 1/2 cup water

• 2 Tbsp. fresh lavender leaves OR dried lavender buds

Directions

• Start by heating water in a saucepan until it’s hot but not boiling. Then add your honey and lavender leaves (or buds). Gently stir until the honey has completely dissolved. Now, lower the heat and let it simmer for about 15 minutes.
• Top tip: Don’t boil the honey as it can change the flavor. Use just enough heat for the honey to dissolve in the warm water. When you see small bubbles forming, turn the heat lower.
• After simmering, remove from heat and let it steep for an hour. This allows the flavors to fully infuse. Stir every fifteen minutes to recombine the lavender and liquid.
• Next, strain the syrup through a fine mesh sieve, small colander, or cheesecloth into an airtight container. Don’t forget to press the lavender against the fine mesh sieve to squeeze out every last bit of flavor into your syrup. Then discard the used lavender.
• Your syrup is now ready to use in coffee, cocktails, or anywhere you’d like a touch of lavender sweetness. Store it in a sealed jar in the refrigerator for up to 2 weeks.
• For an alternative method, place the honey and lavender in a mason jar. Add hot water, then seal the jar tightly. Vigorously shake until the honey dissolves completely, creating a frothy top layer. Allow the lavender to infuse for 60 minutes, giving the jar a good shake every quarter hour. Finally, strain out the lavender and transfer the syrup to a clean container.