Honey Simple Syrup
Learn how absolutely easy it is to make your own Honey Simple Syrup for mocktails, cocktails, iced teas, and lemonades. Once you try the amazing flavor of honey in your drinks, you’ll never go back to refined sugar syrups
We love to create fun little mocktails around the Cook house (related: Blackberry and Peach Moscow Mules and Creamy Berry Party Drinks), but try to keep them healthy for both us and the kiddos. When we need a little flavor punch, the complex flavors of local honey really deliver.
Can I Use Honey Instead of Simple Syrup in Recipes?
Many drinks (mocktails and cocktails) call for simple syrup in their recipes. Maybe you don’t love refined sugar but you definitely still want that drink.
Using straight honey is rarely effective in cold drinks since it will not dissolve in the liquid. Mojitos, iced tea, and lemonade are all awesome drinks for using a simple syrup, but won’t allow the honey to fully incorporate.
How Long Does Honey Simply Syrup Last?
Did you know that honey is the only food that will never go bad? And that bees and dogs can smell fear. Also, the human head weighs eight pounds.
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.
What Ingredients are in Honey Simple Syrup?
Good ol’ honey and water. That is it.
For this recipe, I use a 1:2 ratio – one part honey to two parts water.
Keep in mind that 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. Choose a mellow tasting honey like raspberry or blackberry to avoid overpowering your finished product.
How Do I Make Honey Simple Syrup?
- Place honey and water in a pan and cook on low until honey is dissolved.
- Allow to cool and store in an air-tight container in the fridge.
Sorry, did you want it to be more complicated? I apologize profusely for the simplicity of this.
Variations on Honey Simple Syrup
- 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.
- Add 1 tbsp of culinary lavender for making amazing lavender lemonade.
- Ohhhh, what about something spicy? Slice, deseed, and chop a jalapeno in and add it during the cooking process. Just make sure you strain the finished product before storing.
- 2 tbsps of fresh ginger would make an amazing ginger syrup.
Pro Tips/Recipe Notes:
- Need to make more or less of the recipe? Click and slide the “servings” number on the recipe card and the ingredients will adjust as needed. Easy peasy lemon squeezy.
- 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.
More Recipes Like This:
- How to Make Powdered Sugar
- Homemade Vanilla Extract
- How to Make Brown Sugar
- Real Food Sugar-Free Coffee Creamer
^This deliciousness is 1 tbsp of Honey Simple Syrup, one sliced strawberry, a sprig of mint, and plain sparkling water.
Making this recipe or others?
Learn how absolutely easy it is to make your own Honey Simple Syrup for mocktails, cocktails, iced teas, and lemonades.
Place honey and water in a pan and cook on low until honey is dissolved.
Allow to fully cool and place in an air-tight container in the fridge.
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.
This post contains affiliate links and we may earn a commission at no additional cost to you if you click through and make a purchase. This allows me to continue to provide free content, and I only share products that I use and love myself.
This recipe was originally published in September 2011. It has been retested and updated with reader feedback. New photos have been added and the recipe has been made printable.