This easy, 3-ingredient recipe for honey lavender syrup adds incredible flavor to your drinks, cakes, and desserts. It’s the key ingredient for the popular lavender latte and makes fragrant lavender lemonade.
For more delicious drinks, check out my homemade lemon cordial and hot chocolate with cacao recipes.
Ingredients
Honey
This easy recipe works with any honey as long as its flavor matches your taste. Mild and creamy honey such as clover create a less intense syrup in contrast to punchier herbal ones as well as Manuka honey. Raw honey is best for maximum health benefits.
Culinary Lavender
Make sure you use edible, culinary lavender only. You can get it at most specialist food 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 syrup.
How do I use honey lavender syrup?
This fragrant syrup is the key ingredient for the following trending drinks:
- Lavender latte (iced or hot)
- Lavender lemonade
- Lavender cocktails
- Lavender tea such as lavender London fog
- Lavender honey milk
Simply add the lavender syrup to the following breakfasts and desserts as a topping or ingredient:
- Porridge
- Pancakes
- Waffles
- Ice cream (vanilla works particularly well)
- Topping for drizzle cakes
- Rice pudding
- Vanilla custard
- Soufflé
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Recipe
Honey Lavender Syrup
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.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 filtered water
- 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.