Print

Honey Lavender Syrup

Honey Lavender Syrup - recipe card
Print Recipe

A fragrant, floral syrup sweetened with honey and infused with dried culinary lavender. This delicate syrup balances honey’s richness with lavender’s subtle herbaceous notes, perfect for drizzling over pancakes, yogurt, ice cream, or stirring into cocktails and lemonade. Use mild honey like clover or orange blossom to let the lavender shine.

Ingredients

Scale
  • 1/2 cup mild honey (such as clover or orange blossom)
  • 1/2 cup water
  • 1/2 tablespoon dried culinary lavender buds
  • 1/8 teaspoon kosher salt (optional, enhances flavor)

Instructions

  1. Measure the honey and water into a small, heavy-bottomed saucepan. A heavy saucepan distributes heat evenly and prevents scorching, which is crucial for honey as it burns easily.
  2. Set the saucepan over medium-low heat. Stir gently with a silicone spatula or wooden spoon until the honey fully dissolves into the water, about 1 minute. Do not let it come to a boil yet; you want a clear, uniform liquid without bubbles.
  3. Once the honey is dissolved, increase the heat to medium and bring the mixture to a gentle simmer. You will see small bubbles breaking the surface, not a rolling boil. Watch carefully—if it boils vigorously, the honey can caramelize and alter the flavor.
  4. Remove the saucepan from the heat immediately when it reaches a simmer. Stir in the dried lavender buds and the kosher salt if using. The salt is optional but brightens the floral notes without making the syrup salty.
  5. Cover the saucepan with a lid and let the lavender steep for 10 minutes. Steeping off the heat extracts flavor without bitterness; longer steeping (up to 15 minutes) gives a stronger lavender taste, but avoid exceeding 20 minutes or it may become soapy.
  6. Place a fine-mesh sieve over a heatproof bowl or glass measuring cup. Strain the syrup through the sieve to remove all lavender buds. Press gently on the buds with the back of a spoon to extract any trapped syrup, but do not crush them—crushing releases grassy off-flavors.
  7. Let the syrup cool to room temperature, about 10 minutes. Do not refrigerate while warm; condensation can dilute the syrup. As it cools, it will thicken slightly from the honey’s natural viscosity.
  8. Transfer the cooled syrup to a clean glass jar or bottle with a tight-fitting lid. Label with the date. Use immediately or store in the refrigerator for up to 3 weeks. For longer storage, freeze in an ice cube tray (each cube is about 2 tablespoons), then transfer frozen cubes to a freezer bag for up to 3 months.

Notes

Store in an airtight glass container in the refrigerator for up to 3 weeks. For longer storage, freeze in ice cube trays (2-tablespoon cubes), then transfer to a freezer-safe bag for up to 3 months. To thaw, place a cube in the refrigerator overnight or microwave in 10-second bursts at 50% power until liquid. Reheat gently in a saucepan over low heat if needed. If the syrup crystallizes over time, warm it in a hot water bath or microwave briefly (10-second intervals) to restore liquid consistency. Avoid boiling after storage as it can darken the color and intensify honey flavor.

Nutrition

Keywords: honey lavender syrup, lavender syrup recipe, floral syrup, honey simple syrup, lavender honey syrup, easy syrup recipe, homemade syrup, pancake syrup, cocktail syrup, dessert topping, stovetop syrup

Find it online: https://copycatkitchenco.com/honey-lavender-syrup/