Honey Lavender Simple Syrup Recipe

If you’ve ever wanted your drink to taste like a gentle summer breeze through a blooming garden, honey lavender syrup is your new go-to.

It’s floral, a little sweet, and just herbal enough to feel fancy without being fussy. Use it in cocktails, iced tea, lemonade, or even baked goods!

When my culinary lavender is in bloom I go a little nuts. I start making lavender Earl Grey scones, a lavender Bee’s Knees cocktail, and even lavender lemonade for my kids.

I love using honey with my lavender simple syrup, as it gives it an extra little flavor boost and a depth you just can’t get with white cane sugar.

While the lavender flavor can be swoon-worthy, make sure you don’t go overboard and make a soap syrup. Test your syrup as it steeps so you don’t go into the toxic perfume zone.

Trust me, you will NOT want to drink anything with a simple syrup that tastes like a perfume store exploded in your mouth.

Tips for Best Results:

• Use culinary-grade lavender—not all lavender is meant to be eaten (see list below)!
• Steep for less time if you want a subtle floral note. Over-steeping can make the syrup taste bitter or soapy, so check it frequently.
• Try using wildflower honey for a beautiful blend of natural floral flavors, or go with acacia for a more neutral base.

How to Use Lavender Honey Syrup:

• Add to lemonade for an elevated twist
• Mix with gin and lemon juice for a floral take on a Bee’s Knees
• Stir into chamomile or Earl Grey tea
• Drizzle over vanilla ice cream, shortbread, or yogurt

Cocktail Recipes

• Blueberry Lavender Sour
• Lavender Elderflower Spritz
• Earl Grey Lavender Bee’s Knees
• Earl Grey & Lavender Spritz
• Lavender Salty Dog
• Lavender Bee’s Knees Cocktail

What lavender is edible?

According to the United States Lavender Growers Association (yes, that’s a think), these are the lavender flowers you can use in your syrups, pastries, cakes and other edibles.

• Provence (L. x intermedia) – use for meats and savories.
• Royal Velvet (L. angustifolia) – great flavor and nice dark purple bud, very nice in desserts.
• Betty’s Blue (L. angustifolia) – nice gentle lavender flavor and dark bud.
• Melissa (L. angustifolia) – wonderful flavor in desserts and teas.

How to Make Honey Lavender Simple Syrup

Ingredients:

• 1 cup honey
• 1 cup hot water
• 2 tablespoon dried culinary lavender (or 2–3 tbsp fresh blossoms)

Instructions:

1. In a saucepan, stir together the honey and water until fully combined.
2. Set your burner to medium and bring honey water to a slow boil.
3. Turn off burner and stir in the lavender
4. Let it steep for 15–30 minutes, depending on how strong you want the floral flavor.
5. Strain out the lavender using a fine mesh sieve or cheesecloth.
6. Let cool, then store in a sealed jar or bottle in the fridge for up to 2 weeks max.