Learn how easy it is to make your own Honey Simple Syrup for mocktails, cocktails, iced tea, and lemonade. You’ll love the amazing flavor of honey syrup in your drinks.
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When your drinks need a little flavor punch, the delicious flavor of honey simple syrup really delivers. Naturally sweetened without refined sugar, this syrup is also super simple to make.
This honey syrup is a key ingredient in my Virgin Mojito recipe. It is also amazing in London Fog Lattes, Easy Instant Pot Iced Tea, Rosewater Lemonade, and Healthy Sweet Tea.
How Long Does Honey Syrup Last?
Even with the amazing longevity of honey, this simple syrup will not last forever. Store it in the fridge in an air-tight container for up to four weeks.
- Add 1/4 cup of mint leaves for an easy way to make mojitos.
- Throw in three sprigs of rosemary for making a rosemary gimlet.
- Want something spicy? Slice, deseed, and chop a jalapeno and add it during the cooking process. Just make sure you strain the finished product before storing it.
- Want to add ginger? Check out our Honey Ginger Syrup.
How to Choose the Right Honey
Different types of honey have different flavor profiles. If you buy local raw honey it could be from bees that feasted on raspberry, blackberry, buckwheat, or clover flowers.
For this honey syrup, I recommend a mellow-tasting honey, like raspberry or blackberry to avoid overpowering your finished product.
Pro Tips/Recipe Notes:
- I prefer to cook the water and honey on low heat because I use raw honey. Heating raw honey at too high of a temperature can kill the awesome beneficial properties, so go low and slow!
- Want to make your syrup a bit sweeter? Just adjust the ratios so it is 1:1 for honey and water.
- Honey is an ingredient that many vegans do not consume. If making this for a party or event, consider your guests and their dietary preferences.
Honey Simple Syrup
- 1 cup water
- 1/2 cup honey
- Place honey and water in a pan and cook on low until honey is dissolved.1 cup water, 1/2 cup honey
- Allow to fully cool and place in an air-tight container in the fridge for up to 4 weeks.
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This recipe blew my mind! I’ve made simple syrup before but never considered trying it with honey. This is the perfect way to use up the crystallized bits too. My favorite way to use it is to sweten cold brew green tea or hibiscus tea that we then add chia seeds to; they are incredibly delicious summertime drinks.
Oh, Bernie, I LOVE the idea of using the crusty parts of the honey! I’ve never thought of that but now I’m totally doing that going forward.
Literally the easiest thing ever and works perfectly in my mocktails. Thanks!
Gotta love easy Kathryn! Glad it works so well for you and thanks for taking the time to leave a review!
I have three lemons ripe on our tree and we plan to make lemonade. Your site was my first stop! I’m totally adding lavender to my portion!
Who-hoo, California for the win!
What an awesome idea … honey syrup . I’m definitely giving this recipe a try
It’s delicious and versatile Bibiana!
I’ve never thought about making my own syrup before, can’t believe how easy it is! Loving the rosemary gimlet idea. Rosemary cocktails are my absolute fave but the last two times I managed to get out in the evening and order one, the pubs had run out of rosemary waaaah. So I just need to take matters into my own hands now… thank you for the inspo here!
I don’t drink so I’ll take your word for it! With all my tomatoes I have a giant rosemary plant that produces year round. We really do need to be neighbors Christine.
I have a deep love for a good London Fog. But the refined sugar vanilla syrup is something I really don’t need to be having on the daily. Have you made a honey simple syrup with vanilla? Vanilla bean paste and strain? Vanilla? I will have to experiment.
I’ve been thinking about doing this anyway – thanks for the motivation!
Can you believe I have never had a London Fog? It seems like everything I love in one glass.
I have never tried to make simple syrup with vanilla, but I think it would be totally doable. I would cut up a vanilla bean into a few pieces and cook it in 1.5 cups of water until it is reduced by half(ish). Then add the honey. The reduction process will give it time to create more flavor.