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Honey Simple Syrup

By Sarah Cook

5 from 6 ratings

Apr 19, 2022, Updated Oct 28, 2024

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a pint canning jar with honey simple syrup on a white board

a small glass bottle pouring honey syrup into a glass with ice cubes and water

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 sweet tea with honey.

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.

water in a pitcher and honey in a measuring cup on a white board

Variations

Add 1/4 cup of mint leaves for an easy way to make mojitos.
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.

More Recipes Like This:

Mint Syrup
Lavender Simple Syrup
Strawberry Simple Syrup
Jalapeño Simple Syrup
Blackberry Simple Syrup
Cucumber Mint Water
Blended Iced Coffee
Ginger Beer Mocktail
Instant Pot Hot Chocolate
Homemade Vanilla Extract
How to Freeze Mint
How to Make Brown Sugar
Homemade Sugar-Free Coffee Creamer

5 from 6 ratings

Honey Simple Syrup

By: Sarah CookServings: 16 Prep: 0 minutes Cook: 10 minutes Total: 10 minutes

Learn how easy it is to make your own Honey Simple Syrup for mocktails, cocktails, iced tea, and lemonade.

Equipment

Saucepan

Ingredients 1x2x3x

▢ 1 cup water
▢ 1/2 cup honey

US Customary – Metric Cook ModePrevent your screen from going dark

Instructions

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.

Notes

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.

Nutrition

Serving: 1tbspCalories: 32kcalCarbohydrates: 8gProtein: 0gFat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 1mgPotassium: 5mgFiber: 0gSugar: 8gVitamin C: 0.1mgCalcium: 1mgIron: 0mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: DrinksCuisine: American Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!

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About Sarah Cook

I'm here to help you make easy, seasonal, and no-fuss recipes for yourself and your family.

Whether it's a quick one-pot dinner or if I am teaching you how to can and preserve local produce, you can consider me your elder millennial grandma

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5 from 6 votes (3 ratings without comment)

14 Comments

do i continue to stir while its cooking on low or leave it be
Reply
1. You can stir it occasionally to keep it from scorching.
  Reply
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.
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1. 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.
  Reply
Literally the easiest thing ever and works perfectly in my mocktails. Thanks!
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1. Gotta love easy Kathryn! Glad it works so well for you and thanks for taking the time to leave a review!
  Reply
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!
Reply
1. Who-hoo, California for the win!
  Reply
What an awesome idea … honey syrup . I’m definitely giving this recipe a try
Reply
1. It’s delicious and versatile Bibiana!
  Reply
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!
Reply
1. 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.
  Reply
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!
Reply
1. 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.
  Reply