How to Make Honey Syrup (Step-by-Step)
Making honey syrup at home is incredibly easy. Once you see how fast it comes together, you’ll probably never want to stir raw honey into cold drinks again. So, grab a saucepan, your favorite honey, and you’re five minutes away from smooth, pourable magic.
Equipment
- Small Saucepan:
- Measuring cups
- Spoon or whisk:
- Glass jar or bottle with lid
- Funnel (optional, but helpful for pouring)
Ingredients
- Honey: raw or regular both work, depending on what flavor and benefits you're going for
- Water: filtered is best if you want a clean taste
- Optional add-ins: lemon peel, cinnamon stick, or herbs like rosemary or thyme for infusion
Instructions
- Step 1) Combine Honey and Water: Start with a 1:1 ratio of honey to water —so ½ cup of each makes a nice small batch. If you want a thicker consistency (better for drizzling on pancakes or desserts), go for a 2:1 ratio (twice as much honey as water). You want to add both to your saucepan and stir it up before heating.
- Step 2) Warm Gently on the Stove: Set the pan over low heat and stir slowly. You don’t let it boil because boiling kills off the good stuff in raw honey and can make the flavor too strong.Once the honey is fully dissolved and the syrup looks smooth, remove it from the heat. If you’re adding lemon peel or herbs, now’s the time to drop them in and let them steep for 5–10 minutes.
- Step 3) Let Cool and Store: Let the syrup cool down completely at room temp. Then pour it into a clean glass jar or bottle (use a funnel to avoid the sticky mess). Next, pop it in the fridge, slap on a label, and you’re done. It keeps well for about 2 weeks.