Recipe: Honeysuckle Simple Syrup

On my way home one day I caught a whiff from a flowering vine and found the Japanese honeysuckle.  Its flowers were fragrant and sweet, and I thought some of is leaves didn’t look honeysuckle-like until I saw that it was in fact choking out a tree.  I flicked off the ants also trying to collect the delicious nectar and harvested all the honeysuckle flowers blooming that day.
Honeysuckle on the vine (Photo credit: S. Sim)
Honeysuckle vines choking out a resident tree. (Photo credit: S. Sim)


  • Bowl of honeysuckle flowers
  • Bowl of water
  • Several cups of white granulated sugar
  • Squirt of lemon juice
Bowl of picked honeysuckle flowers (Photo credit S. Sim)
  1. Break off the green base of the honeysuckle flower (if present)
  2. Submerge all the flowers in a bowl of water and refrigerate overnight (use more flowers to increase honeysuckle flavor)
  3. Combine honeysuckle water with equal parts sugar (1 cup water to 1 cup sugar) in a saucepan and heat at low temperature to dissolve sugar
  4. Once all the sugar is dissolved, allow to cool
  5. Mix in one squeeze from a wedge of lemon to prevent crystallization

The possibilities for this simple syrup are endless!  Over the next few days, we’ll be channeling our inner-bartenders to mix up some tasty honeysuckle beverages.

***For recipes featuring this delicious syrup, check out our Lime Honeysuckler, Lazy Loni, and Hummingbird Fizz!***


A self-proclaimed modern day nomad, I was born in the Philippines, grew up in southern California—lived all over really—and now I do research as a graduate student in Indiana and the Pacific Northwest. Professionally speaking, my current area of focus is speciation and ecological genetics and genomics, and a common theme in my various projects over the years is evolution in agricultural systems. As a recipient of a GLOBES—an interdisciplinary program funded by the National Science Foundation (NSF) through the Integrative Graduate Education, Research, and Traineeship grant (IGERT) —fellowship, I have received training which has better enabled me to view and ponder topics without my science hat on. I take great joy in eating, cooking, and experiencing nature through various activities. I love to travel and anticipate many local and international invasivore field trips! Though my research interests do not directly involve the study of invasive species, I have had my fair share of negative encounters with environmentally noxious organisms in the midst of doing field research. I carry around a machete with which to combat my gnarly “Himalayan” foes, and my machete and I have raised more than a few eyebrows. Apart from my personal vendetta against these deliciously juicy pests, I feel that there are great advantages to linking our awareness of the natural world to our culture, and Invasivore is an avenue to do just that. I feel that an increase in general knowledge of invasive species will be of great benefit to the field of invasive species and conservation biology. Knowledge and awareness will lead to action, and action will lead to results!

5 thoughts on “Recipe: Honeysuckle Simple Syrup

Leave a Reply

Your email address will not be published. Required fields are marked *