How to make Honey Simple Syrup – a great healthy swap for regular simple syrup- and an easy way to revive overly thick or older honey and keep it loose and liquid so it’s easy to pour and mix into vinaigrettes, marinades and cocktails! 

How to make Honey Simple Syrup - an easy way to revive old honey or keep honey loose and liquid so it's easy to pour and mix into vinaigrettes, marinades and drinks! #honeysimplesyrup #liquidhoney #honey #alternativesweetener #eatingclean #cleaneating #eatclean

The soul always knows what to do to heal itself. The challenge is to silence the mind. Caroline Myss

I wanted to share an easy catering tip I’ve been using for years, but hadn’t ever thought to share, because well, it’s just so darn so simple!

You know how sometimes when you buy honey, after a while it just gets thick and hard and almost impossible to stir into cold things like vinaigrettes, drinks and marinades? Annoying, right?

What I do to solve this problem is mix honey with warm water and store it in a squeeze bottle or mason jar. The honey is instantly transformed into “liquid honey” or Honey Simple Syrup, which keeps for weeks and weeks! I keep it right above my stove next to the salt and have for years, called it “liquid honey” in my mind.

Use the honey simple syrup as a sugar substitute in vinaigrettes, marinades, sauces, or in cocktails, just like you would a simple syrup.  Because the honey is diluted, you may need to adjust your measurements, perhaps adding a bit more than what is called for.

I usually sweeten to taste.

How to make Honey Simple Syrup - an easy way to revive old honey or keep honey loose and liquid so it's easy to pour and mix into vinaigrettes, marinades and drinks! #honeysimplesyrup #liquidhoney #honey #alternativesweetener #eatingclean #cleaneating #eatclean

How to make Honey Simple Syrup

The ratio is really forgiving, but I generally do 2 parts honey to 1 part warm water.

You can also do 1 to 1 for an even more liquidy solution (equivalent to simple syrup called for in cocktails). And I’ll mix it up right in the container.

So for example, in this squeeze bottle in the photo above, I added the warm water first, then the honey, and put the lid on (covering up the opening with my finger), and just shook it up. You can adjust the thickness right in the bottle. I like mine about the same consistency of maple syrup.

Like I said, I store it on my stove next to the salt. And interestingly, because honey has natural antibacterial properties, I’ve actually never seen mold form on this (like you would typically see with maple syrup). After time, the flavor of the honey actually seems to become even more complex and flavorful, perhaps fermenting a bit.

You can even revive old, very thick hard honey this way. If your honey is pasteurized, feel free to use really hot water. You can mix both the honey and water in a small pot over low heat, stirring until combined.

If your honey is raw, try to keep the water under 110 F to preserve all the healthy bacteria –  the temperature of bathwater.

Give it a try! I use the Liquid Honey in my masala chai, the switchel drink,  and this Old Fashioned Cocktail, and most of my marinades and vinaigrettes that call for sugar.

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How to make Honey simple syrup !

Liquid Honey ( aka honey simple syrup)

  • Author: Sylvia Fountaine
  • Prep Time: 5 mins
  • Total Time: 5 minutes
  • Yield: 1 ½ cups 1x
  • Category: sauces, condiments,
  • Method: stove top
  • Cuisine: northwest

Description

Honey Simple Syrup – an easy way to keep honey loose and liquid so it’s easy to pour and mix into vinaigrettes, marinades and drinks! 


Ingredients

Scale
  • 1 cup honey
  • ½1 cup warm water

Instructions

Place warm water and honey in a clean squeeze bottle and covering the opening with your finger, give a good shake.

If your honey is very hard and/ or thick, mix with the water, in a small pot on the stove, over low heat, stirring  until combined. Cool and pour into a squeeze bottle.


Notes

Because of honey’s natural antibacterial properties, this should keep indefinitely – either on the counter or in the fridge.

If using raw honey, do no heat water over 110 F to ensure you don’t hurt the healthy bacteria.

Nutrition

  • Serving Size: 1 tablespoon
  • Calories: 32
  • Sugar: 8.7 g
  • Sodium: 0.7 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Carbohydrates: 8.7 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

Keywords: honey simple syrup, how to make honey simple syrup, how to revive tired honey, liquid honey, how to make liquid honey

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. Wondering if I could add lemon juice somehow? Thinking this might be a good way to get my toddler to take honey for her cough or sore throat. She doesn’t like the creamed raw honey and she doesn’t like warm beverages.

    1. I haven’t tried- but what mixing with water and lemon juice, or just fresh orange juice?

  2. Liquid honey is not “also known as” honey syrup. The phrase ”liquid honey” is to distinguish it from the other natural, unprocessed forms of honey, that is crystalized and comb. A syrup is a thick viscous liquid consisting primarily of a solution of sugar and water. Your recipe certainly produces a “honey syrup” but is in no way “AKA” or equal to honey. Just label your recipe “How to make a simple honey syrup”, drop the AKA to improve the accuracy of your great blog.

    1. Thanks, Catherine! You are totally right and I will update this. Thanks for your feedback.

  3. I’ve been looking absolutely everywhere for a recipe to add a flavor to honey and liquify it. I made sort of a very concentrated tea with roses and added that liquid to the honey to get the rose smell and flavor with the honey. Very nice!

  4. What a clever idea! Now I can put that hardened honey bottle I have in my pantry to good use again. Thank you!

  5. I’m currently making some cold brew hibiscus tea and wanted to be able to put honey in it while it’s iced so I’m excited to try it tomorrow

  6. Love this for cocktails, and hadn’t thought to use it for salad dressings. Thank you! The crystalized honey can be quite a treat, actually, so I have nothing against that. But this is a wonderful way to use natural honey.

  7. I just did this with my “Hot Honey” that I had the hardest time drizzling over foods. Excellent idea!