Honey-Lavender Syrup

Sam Jones/Quinn Brein


1/2 cup local spring honey
1/4 cup granulated sugar
1/4 cup water
1 tablespoon dried lavender blossoms


In a heavy saucepan over medium-high heat, combine honey, sugar, water, and lavender. Bring to a boil, stirring until the sugar dissolves completely. (Watch carefully, as the mixture may foam – don’t let it boil over.) Turn heat down to low and let syrup simmer about 4 minutes. Strain into a small container and let cool slightly. Use immediately, or let cool to room temperature, cover, and refrigerate up to one week. (Warm syrup gently before using.)


about 1 cup.

Preparation Time

10 Minutes

Total Time

15 Minutes

Reader Comments

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Why is the honey/lavender syrup only good for one week?

Can't wait to try this recipe. I do have a question though. As honey is a natural preservative (keep Hungarian gingerbread cookies for several weeks), why is this syrup only good for one week - especially if stored in the fridge and warmed when needed?
Just wondering....
Thanks so much - sounds wonderful!

honey lavender syrup

The Editors's picture

Hi, Cindy. Thanks for this excellent question. Honey is shelf stable, but once you add water to it you are essentially adding potential bacteria that could spoil. Therefore, it can’t be kept indefinitely.