Lavender Honey Simple Syrup Recipe

This Lavender Honey Simple Syrup is a delicious sweet, floral syrup that has so many uses! Add to cocktails instead of simple syrup. Throw a shot of it to hot or steamed milk to make a comforting and delicate lavender latte. Drizzle a shot of this syrup over your favourite fruit salad to help sweeten and give a floral flavour. This syrup can also be brushed over warm cakes for an extra pop of flavour.

Okay so how do I make this Lavender Honey Simple Syrup from scratch?

This recipe is super easy to make and only takes a few simple steps!

Begin by placing the sugar, honey, water and lavender into a saucepan. Heat on medium for 5-10 minutes until the syrup thickens slightly. Remove from the heat for a few minutes to cool slightly. Place the funnel on top of your clean jar/bottle. Place the small sieve on top and gently pour through the sieve and into the funnel until the container is full. Continue with the rest of the syrup with your remaining containers until all the syrup is finished. Allow to cool fully before sealing. Store any leftovers in the fridge for up to 2 weeks.

What kind of lavender should I use for this recipe?

While you can use any lavender, as all lavender is edible, the best type of lavender to cook with is dried culinary lavender. This is typically taken from the English lavender (Lavandula angustifolia) plant. It is usually only the flowers that have been harvested and sieved multiple times to ensure only the flower remains. The whole lavender plant is edible but the eaves and stems tend to taste a bit bitter n comparison to the flower.

If you can’t get your hands on dried lavender,you can pick the flowers straight from your plant to use. Ensure you only pick the flowers, cut off any stems or leaves and gently wash before use.

For further reading on the use of lavender in cooking; check out this article by This NZ Life: Which lavender varieties to use in cooking.

For more Drinks and Cocktail Recipes, check out my Drinks Category, here.