Lavender Honey Syrup (2 Ingredients, Floral and Pourable)
Lavender honey syrup is honey thinned with an equal amount of water and infused with dried culinary lavender. To make it, warm 1 cup honey with 1 cup water until it dissolves, take the pan off the heat, steep 2 tablespoons of dried lavender for 15 to 20 minutes and strain. Steeping off the heat keeps the flavor floral instead of bitter. The lavender honey syrup is pourable even when cold, so it stirs easily into iced tea, lemonade and sparkling water.
Quick answer
Warm 1 cup honey and 1 cup water until the honey dissolves, bring just to a bare simmer and take the pan off the heat. Stir in 2 tbsp dried culinary lavender, cover and steep 15 to 20 minutes. Strain, cool and refrigerate. Makes about 1 3/4 cups, about 35 calories per tablespoon. Honey should not be given to babies under 12 months old.
Lavender Honey Syrup
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Lavender Honey Syrup Ingredients
- 1 cup honey (a mild honey such as clover or wildflower)
- 1 cup water
- 2 tbsp dried culinary lavender buds
- Pinch of salt (optional)
How to Make Lavender Honey Syrup
- Combine the honey and water in a small saucepan over medium heat.
- Whisk gently until the honey dissolves, 2 to 3 minutes, then bring the mixture just to a bare simmer and take the pan off the heat.
- Stir in the dried lavender and the pinch of salt, if using. Cover and steep for 15 to 20 minutes, tasting at 15 minutes.
- Strain the syrup through a fine-mesh sieve into a clean jar, pressing lightly on the lavender with a spoon.
- Let the lavender honey syrup cool for about 30 minutes, then cover and refrigerate.
Nutrition Facts
Per tablespoon (1 of 28) (estimated)
- Calories: 35
- Total fat: 0 g
- Saturated fat: 0 g
- Cholesterol: 0 mg
- Sodium: 0 mg
- Carbohydrates: 10 g
- Fiber: 0 g
- Sugar: 10 g
- Protein: 0 g
Estimated from USDA FoodData Central SR Legacy values for honey (FDC 169640, 339 g per cup) spread across about 28 tablespoons of finished syrup. Lavender adds a negligible amount and has no USDA entry; the optional salt is not included.
Why Steep Lavender Off the Heat
Lavender gives up its floral aroma quickly in hot liquid. Boiling it, or steeping it much longer than 20 minutes, also pulls out harsher compounds that taste bitter or soapy. Taking the pan off the heat before adding the buds, then tasting at 15 minutes, gives a lavender honey syrup that tastes like flowers and honey, not perfume. Honey also brings its own flavor, so a mild honey lets the lavender come through.
Lavender Honey Syrup vs Lavender Simple Syrup
| Lavender honey syrup | Lavender simple syrup | |
|---|---|---|
| Sweetener | Honey | Granulated sugar |
| Flavor | Rounder, warm honey notes | Clean, neutral sweetness |
| Color | Golden amber | Clear to pale violet |
| Calories per tbsp | About 35 | About 25 to 50, depending on the ratio |
| Safe for babies under 1 | No (contains honey) | Yes, as a sweetener in moderation |
How to Use Lavender Honey Syrup
- Tea: 1 to 2 teaspoons in a cup of black, green or chamomile tea, hot or iced.
- Lemonade: stir 2 tablespoons into a glass of lemonade, or use it in our lavender lemon drop mocktail.
- Sparkling water: 1 tablespoon with a squeeze of lemon over ice makes a quick floral soda.
- Breakfast: drizzle over yogurt, oatmeal, pancakes or vanilla almond granola.
- Baking: brush over a warm lemon or vanilla cake as a soaking glaze.
Tips for the Best Lavender Honey Syrup
- Use culinary lavender. Buy lavender sold for cooking; lavender sold for crafts or sachets may be treated and is not meant to be eaten.
- Start small. Two tablespoons of dried buds per cup of honey is a gentle, balanced amount. Add more next time if you want it stronger.
- Fresh lavender works. Use about 1/4 cup fresh culinary buds in place of the 2 tablespoons dried.
- Adjust the thickness. For a thinner lavender honey syrup that mixes into cold drinks faster, use 1 1/4 cups water.
Honey and Babies
Do not give lavender honey syrup, or any food made with honey, to a baby under 12 months old. The CDC advises against feeding honey to infants because it can cause infant botulism. Cooking or steeping the honey does not make it safe for babies.
How to Store Lavender Honey Syrup
Keep the strained syrup in a clean, airtight jar in the fridge. Thinning honey with water makes it less shelf-stable than straight honey, so make small batches, keep the jar cold and use it within a week or two. Throw it out if it turns cloudy, smells fermented or shows any mold. Always use a clean spoon.
Lavender Honey Syrup FAQ
Can I use lavender honey syrup instead of plain honey?
Yes, in drinks, dressings and drizzles. It is thinner than honey, so use a little more for the same sweetness.
Why does my lavender syrup taste soapy?
The lavender was boiled or steeped too long, or too much was used. Steep off the heat and taste at 15 minutes.
Can I make lavender honey syrup without heating it?
You can stir honey and warm water together and steep the lavender in that, but a brief warm-up dissolves the honey faster and extracts the flavor more evenly.
Is lavender honey syrup safe for children?
For children over 1 year old, yes, in normal food amounts. Do not give it to babies under 12 months, as the CDC advises.
How many calories are in a tablespoon?
About 35 calories, almost all from the honey, based on USDA FoodData Central values.
Sources
Featured photo: Unsplash
