Honey Simple Syrup (Honey Syrup Recipe)

Honey straight from the jar does not mix into cold drinks, which is exactly what this honey syrup recipe fixes. With just honey and water warmed together, you get a thin, pourable honey simple syrup that dissolves instantly whether you are sweetening iced coffee or building a cocktail. It takes about 5 minutes to make and keeps in the fridge for weeks, so you will always have some ready when you need it.

How this recipe came together

This recipe came out of one too many iced coffees with a clump of honey sitting stubbornly at the bottom of the glass. Turning honey into syrup solves that problem completely, and once I started keeping a jar in the fridge, I found myself using it well beyond coffee. This honey syrup recipe is the version I keep coming back to because the ratio is easy to remember and the result works in almost anything.

Ratio for making honey syrup

A 1:1 honey syrup ratio, equal parts honey and water, is the standard and the most versatile place to start. It pours easily and sweetens coffee, tea, and lemonade without overwhelming them.

For cocktails, many bar recipes call for a thicker 2:1 ratio, two parts honey to one part water, which holds up better against spirits and citrus. A thinner 1:2 ratio works well if you want a lighter sweetness in sparkling drinks. For more detail on adjusting ratios, the ratio guide walks through it, and the calculator for syrup yield can tell you exactly how much a batch will make.

Types of honey to use for honey simple syrup

Any works for this recipe, but the type of honey you choose changes the final flavor.

• A mild honey like clover keeps the syrup neutral and easy to use anywhere, which is a good default if you plan to use the syrup mostly in coffee or tea.

• A more floral honey, like wildflower or orange blossom, brings extra character and works well in cocktails or drizzled over food where you want the honey flavor to stand out.

• Raw, unfiltered honey adds a deeper, more complex taste, though it can leave the syrup slightly cloudier than honey that has been filtered.

Avoid honey blends labeled as flavored honey, since added flavorings can throw off the taste of the finished syrup.

Tips for the making good honey syrup

• Keep the heat low the entire time. High heat can cook off some of the honey’s flavor and leave the syrup tasting one-note.

• Stir the whole time it is warming, not just at the start, so the honey does not settle and scorch on the bottom of the pan.

• Cool the syrup completely before sealing the jar so trapped steam does not water it down.

• Choose filtered water if your tap water has a noticeable taste, since it can compete with the honey.

• Strain raw honey through a fine mesh sieve after cooling if you want a clearer, smoother syrup.

What honey syrup tastes like

• Sweetness: gentler than white sugar syrup, with a rounder, less sharp sweetness

• Primary note: floral, carrying whatever character your chosen honey brings to the mix

• Secondary note: a faint warmth on the finish, sometimes slightly woody depending on the honey

• Overall profile: smooth and natural-tasting rather than sugary or artificial

If you are looking for an alternative natural sweetener, brown sugar simple syrup brings a deeper, molasses-tinged sweetness that works just as well in coffee and lattes.

Ways to use honey simple syrup

• Coffee and lattes: works as a perfect coffee syrup to alternatives like brown sugar syrup. Stir into hot or iced coffee, or swap it in for vanilla syrup in a homemade honey latte

• For cocktails: a key ingredient in drinks like a bee’s knees or gold rush, and equally good in a non-alcoholic honey citrus soda

• Tea: blends into hot or iced tea instantly, especially good with chamomile, black tea, or chai

• Lemonade and sparkling drinks: stir into lemonade or a glass of sparkling water with citrus for a quick honey soda

• Drizzling: pour over yogurt, oatmeal, pancakes, or fresh fruit in place of maple syrup

• Dressings and glazes: whisk a spoonful into a vinaigrette or brush over roasted vegetables for a light glaze

How long will homemade honey syrup last?

Keep honey syrup in a sealed jar or bottle in the refrigerator. A 1:1 batch stays good for about 2 to 3 weeks, while a thicker 2:1 batch can last closer to a month thanks to its higher sugar content.

Freezing is not recommended, since the texture can turn grainy once thawed, but since a fresh batch takes only a few minutes, that is rarely a problem. If the syrup ever looks cloudy in a way that was not there originally, smells off, or shows any sign of mold, throw it out and start over.

Variations

• Honey ginger syrup: simmer a few slices of fresh ginger in the syrup as it warms, then strain before bottling for a spicy, warming syrup that works well in tea and cocktails

• Honey lavender syrup: steep dried culinary lavender in the warm syrup for about five minutes, then strain. Best in lemonade, sparkling water, or a honey lavender latte

• Hot honey syrup: add red pepper flakes or a sliced chili while the syrup heats, then strain. A good match for spicy cocktails or drizzled over cheese

• Cinnamon honey syrup: steep a cinnamon stick in the syrup as it cools, then remove before bottling for a warm spiced syrup that suits coffee and fall cocktails

Frequently asked questions

Is honey syrup the same as honey simple syrup?

Yes. Honey syrup and honey simple syrup describe the same thing, made by dissolving honey into water. Cocktail recipes tend to use the term honey syrup, while coffee and general recipes more often say honey simple syrup, but the method and result are the same.

Is honey syrup just honey and water?

Yes. Honey syrup is honey and water warmed together until the honey fully dissolves. No other ingredients are needed, though variations like ginger or lavender can be added by steeping them in the syrup while it is still warm.

Can you use raw honey to make honey syrup?

Yes, raw honey works well and gives the syrup a fuller, more complex flavor than processed honey. It may look slightly cloudier once mixed, which you can fix by straining it through a fine mesh sieve after it cools.