This easy, 3-ingredient recipe for homemade honey lavender simple syrup adds incredible flavor to your drinks, cakes, and desserts. It’s the key ingredient for the popular lavender latte but also makes incredibly fragrant lavender lemonade or classic London fog.
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.
Make sure you use edible, culinary lavender only for this simple lavender syrup. 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.)
Make sure to use filtered water to avoid any chlorine flavor in your lavender honey syrup.
How do I use honey lavender syrup?
Honey lavender drinks are trending right now and this fragrant homemade syrup is the key ingredients for the following beverages:
- Lavender coffee (especially lavender latte / iced or hot)
- Lavender lemonade
- Lavender cocktails incl. honey lavender margarita
- Lavender tea such as lavender London fog
- Honey lavender milk
Simply add the lavender syrup to the following breakfasts and desserts as a topping or ingredient:
The syrup stores well for up to 2 weeks in the fridge. Make sure the jar is sterilized before you add the syrup.
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.
Honey Lavender Syrup
- 1/2 cup honey
- 3 tsp edible lavender
- 1/2 cup filtered water
- 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.