This easy 3-ingredient Lavender Honey Syrup adds incredible flavor to your drinks, cakes, and desserts. It’s the key ingredient for the popular lavender latte but also makes a fragrant lavender lemonade or classic London fog.

For more easy homemade syrup recipes, check out my hibiscus syrup and Rosé syrup as well.

If you loved this Lavender Honey Syrup Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!

Lavender Honey Syrup

Caro Jensen

This 3-ingredient Lavender Honey Syrup is the key ingredient for many fragrant and delicious recipes including lavender latte.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10

Additional Time 1

Total Time 1 10

Course Drinks, Staples

Cuisine American

Servings cup

Calories 523 kcal

Ingredients

▢ 1/2 cup honey
▢ 3 tsp edible lavender
▢ 1/2 cup filtered water

Instructions

Bring the filtered water to a boil in a small saucepan. Remove from the heat and let it cool off for 2 minutes (Note 1).
1/2 cup filtered water
Add lavender and honey and stir gently for 2 minutes until the honey is fully dissolved.
3 tsp edible lavender, 1/2 cup honey
Add a lid and let it infuse for 1 hour at room temperature.
Strain the syrup through a fine strainer or cheesecloth into a sterilized glass jar.
Store it in the fridge for up to two weeks.

Notes

Note 1: If the lavender flowers are boiled the syrup will be bitter. Let the filtered water cool down off the element for a few minutes before you add the honey and lavender flowers.

Storage: The syrup stores well for up to 2 weeks in the fridge. Make sure the jar is sterilized before you add the syrup.

Nutrition

Calories: 523kcalCarbohydrates: 141gProtein: 1gFat: 0.1gSodium: 13mgPotassium: 88mgFiber: 0.3gSugar: 139gVitamin A: 45IUVitamin C: 3mgCalcium: 47mgIron: 1mg

Loved this recipe?Please !

Ingredients and substitutions

Honey: Mild and creamy honey such as clover honey creates a well-balanced syrup. I don’t recommend using punchier herbal honey such as Manuka honey.
Lavender: Make sure you use edible, culinary lavender. You can buy it at specialist food r online retailers. Highly-fragrant English lavender, also known as Lavandula angustifolia, is best. Hidcote or Munstead are suitable varieties. (Please note that my photos show French lavender Dentata as props as this was the only lavender available in my garden when creating imagery for this recipe.)
Water: Make sure to use filtered water to avoid any chlorine flavor in your simple syrup.