Blueberry Lavender Honey Syrup

Blueberry Lavender Honey Syrup

YIELD: Makes 2 cups (16 fl. oz.)


2 cups - fresh or frozen blueberries, pureed

1/2 cup - water

1 cup - honey

8 - fresh lavender flowers, unsprayed and rinsed (or 2 tsp. dried)


Combine the blueberries and water in a blender and process until smooth. Place blueberry mixture, honey, and lavender in a heavy saucepan. Bring to a simmer and let cook for about 5 minutes (Increase time a bit if making a larger batch). Set a timer.

Remove from heat and cool to room temperature, then strain. Label, date, and store refrigerated for up to 10 days.


Florals are a trending flavor in food and beverage, and what better pairing than to pair fragrant lavender, blueberry, and honey in this delicious syrup. Feature it over French toast, puffy pancakes, oatmeal, ice cream, or as a plate drizzle for desserts.

Chef’s Notes:

  • Use in cocktails, drinks, or drizzled on desserts.
  • Serve warm with pancakes or stuffed French toast.
  • Lovely to drizzle over sliced peaches and fresh ricotta or burrata cheese, garnished with a fresh lavender flower.
  • Add a touch of fresh lemon juice for a tarter flavor.

This recipe was created by Chef Kathy Casey for the National Honey Board.