Honey Lavender Syrup Recipe for Lattes, Cocktails & Desserts

This honey lavender syrup is simple to make and adds a delicate floral note to coffee, tea, cocktails, lemonade, and desserts. It takes only minutes and uses just a few ingredients. I especially enjoy a spoonful in a warm cup of chamomile tea.

You can also use this homemade honey lavender syrup to brighten cakes, ice cream, and other desserts with a subtle lavender flavor.

Before You Get Started

• If you don’t have fresh lavender from your garden, choose culinary-grade lavender to ensure it’s safe to eat.
• Dried lavender is more concentrated than fresh, so use a smaller amount when substituting.
• If the honey crystallizes, place the jar in a bowl or mug of hot water until it softens again.

Ingredients

• Fresh lavender – This recipe uses lavender leaves rather than buds for a softer, more herbal note.
• Honey – Local raw honey works wonderfully, though any honey will do. Different honeys offer distinct flavor profiles, so feel free to experiment.
• Hot water – Boiling water is ideal for steeping the lavender to extract the flavor.

How to Make Honey Lavender Syrup

Step One: Place the chopped lavender in a small glass jar, mug, or bowl and pour over the boiling water. Let it steep for at least 10–15 minutes so the water absorbs the lavender aroma.

Step Two: Strain the lavender-infused water through a fine-mesh sieve or a cheesecloth-lined strainer to remove the plant material.

Step Three: Stir the warm lavender water into the honey until fully combined. Allow the syrup to cool to room temperature before sealing and storing.

Storage

Keep the lavender honey syrup in a clean glass jar or an airtight container in the refrigerator for 1–2 weeks. The flavor improves if the syrup rests a day or two before use.

Variations

• Sugar-free: Use a sugar-free honey alternative or a keto-friendly simple syrup with honey extract to mimic honey flavor.
• Other herbs: Swap lavender for rosemary, lemon verbena, or thyme to create different herb-infused syrups.
• Other sweeteners: Substitute maple syrup, agave, or a traditional simple syrup (equal parts sugar and water) infused with lavender for a different sweetness and texture.

How can I use lavender syrup?

Coffee & lattes – Add a spoonful to a honey latte or to brewed coffee for a gentle floral lift.

Cocktails – Use about 1 ounce of syrup per 2 ounces of spirit for floral cocktails. It pairs beautifully with gin, vodka, or sparkling cocktails.

Ice cream – Stir the syrup into homemade ice cream base in place of some sugar, or drizzle over vanilla ice cream as a finishing touch.

Homemade soda – Mix approximately 2 ounces of syrup with 6 ounces of seltzer and garnish with a lemon wedge for an easy sparkling drink.

Desserts – Use the syrup to flavor cheesecakes, shortbread, or to brush on cakes for subtle floral notes.

Common Questions

Which lavender is edible?

Not all lavender varieties are suitable for cooking. Lavandula angustifolia, often called English lavender, is the most commonly used culinary variety and has a mild, pleasant flavor.

What does honey lavender syrup taste like?

The syrup is sweet with a light, herbal floral note. Lavender should be a subtle background flavor rather than overpowering.

How long does lavender syrup last?

Stored in a clean, airtight jar in the refrigerator, homemade honey lavender syrup will typically keep for about 1–2 weeks.

📖 Recipe