*This recipe was retested and rewritten on 5.21.20*
An Easy Recipe for Homemade Honey Lavender Syrup
Honey lavender lattes are one of my favorite beverages, but I don’t always want to spend $6 for one from the coffee shop. This recipe is for an easy homemade honey lavender syrup, which can be easily mixed with your favorite brewed espresso or dark coffee at home! This syrup is also great in cocktails, such as a Honey Lavender Bee’s Knees.
Ingredients for Honey Lavender Syrup:
- Raw Honey (raw honey contains the most nutrients, as opposed to honey that has been processed)
- Fresh Lavender Leaves OR Dried Culinary Lavender
That’s truly it. This is a very basic, easy recipe for honey lavender syrup! There are more involved recipes floating around online, but this is the one I created three years ago, and has consistently been a hit for many people.
What kind of Honey should I use?
I suggest raw honey for this recipe. In all honesty, I recommend using a local, raw honey from the farmer’s market if that is an option for you. Supporting your local farmers is a wonderful way to guarantee their continued success, and the honey is almost guaranteed to be far more nutritious than honey you can find at a major grocery chain. Ask the person selling the honey about the flavor of it, and they will most likely tell you what to expect!
There are a couple of popular types of honey that you will see at major grocery chains, so let’s go over the flavor differences you may see.
Clover Honey :: Clover honey is probably the most popular honey in the States. Clover honey is made from bees who collect nectar from various clover plants, hence the name. It’s a sweeter, floral honey, and really great for a variety of recipes. Clover honey that is labeled “raw” has far more antioxidant qualities than processed honey.
Wildflower Honey :: Wildflower honey may not as popular, but this honey is so delicious in its own way. Similar to clover honey, wildflower honey gets its name from bees collecting nectar from a variety of wildflowers! It is typically fruity and rich, and has a lot of character. The only disadvantage of wildflower honey is that it can vary greatly in flavor, depending on the season and region of the wildflowers it is sourced from. If you have an opportunity to sample a local wildflower honey first, that would be a great way to see if it fits your tastes for this syrup. Again, look for a “raw” bottle to benefit from the antioxidants and nutrients.
Orange Blossom Honey :: Coming from the orange blossom nectar collected by bees, this varietal of honey tends to have a fresh, citrusy taste. Said to have tons of benefits from anti-cancer to anti-allergy, this is a wonderful varietal to keep on hand. “Raw” orange blossom honey is the best choice here, as well!
If you already have a favorite honey, use that for this recipe! Because this honey lavender syrup is so simple, the flavor of the honey is important. Your favorite honey is perfect, especially if you already have it on hand!
Should I use Fresh Lavender Leaves or Dried Lavender?
This is a matter of preference and availability. When I first published the recipe a few years ago, I called for fresh lavender leaves. I grew English lavender on my balcony while creating this recipe, so I used the fresh, fragrant leaves from that plant to make the syrup. However, fresh lavender leaves are not always easy to come by. If you have access to them and thoroughly wash them, I recommend trying them at least once in this syrup to see if you like it!
Dried culinary lavender seems to be more accessible to most people, so I have since changed the recipe to reflect that.
Either option is wonderful. Before using either, check to make sure it is very fragrant. The quality and fragrancy is the lavender is important!
I make this lavender syrup all year long, because it’s so good in hot or iced coffee drinks. It’s also really great in cocktails! I have a blueberry cilantro margarita on the blog that uses honey syrup, but I’ve used this lavender honey syrup with it before, and it’s amazing.
Honey Lavender Syrup
- 1/2 cup honey
- 1/2 cup water
- 2 Tbsp. fresh lavender leaves OR dried lavender buds
- Heat water in a small saucepan until hot, but not boiling. Add honey and lavender leaves (or buds), and stir until honey is completely dissolved.
- Remove from heat, and let steep for one hour. Stir every fifteen minutes or so to recombine the lavender into the liquid.
- Strain the syrup through a fine mesh sieve, and into an airtight container. Press down on the lavender in the fine mesh sieve to squeeze more flavor into the syrup. Discard lavender.
- Use for coffee or cocktails (or whatever you please!), and store in the refrigerator for up to two weeks.