Let’s be honest: this is not a healthy recipe.
But it is a beautiful one.
We talk a lot here at Bee Yoga Fusion about nourishing our bodies, choosing whole foods, and being mindful of what we consume. And yes, that’s important. But there’s also something deeply healing about allowing yourself to experience joy through food—especially when it’s wrapped in nostalgia and the sweetness of summer.
Honeysuckle syrup is one of those special treats. It’s not for every day, but for a sunny afternoon when you want to taste a memory.
I remember as a child, standing with my sister by the fence that separated our house from the neighbor’s. A honeysuckle vine grew wild and full across that fence, and in the early days of summer, we’d pull off the tiny flowers, one by one, and savor the tiniest drop of nectar inside. We’d laugh and lean on the warm metal, trying to get just one more taste. Even now, the smell of honeysuckle stops me in my tracks—it transports me back to that moment, to childhood joy, barefoot days, and the magic of summer beginning.
What does honeysuckle remind you of?
This syrup captures all of that in a bottle. It’s simple, fragrant, and truly something special. And the best part? You can forage honeysuckle right in your neighborhood! Just remember: ask permission before picking flowers from someone else’s yard. You only need one cup of blooms to make this syrup.
Honeysuckle Syrup Recipe
Ingredients:
- 1 cup fresh honeysuckle flowers (make sure they haven’t been sprayed with pesticides)
- 1 cup water
- 1 cup granulated white sugar
- 1/4 cup of coconut sugar
Instructions:
- Blow on the honeysuckle flowers to remove any insects.
- Separate the flowers from the stems and discard any leaves and berries, which can be poisonous in large amounts.
- Place the flowers in a glass container, I used a mason jar.
- Bring the water to a boil. Pour it over the flowers and cover the container with a lid.
- Let the mixture stand at room temperature for 12 to 24 hours.
- Strain through a fine-mesh strainer; discard the solids.
- Measure the liquid; you should have about 1 cup.
- Combine the liquid and both of the types of sugar in a saucepan.
- Bring to a simmer over medium-low heat, stirring to dissolve the sugar.
- Simmer for another minute.
- Remove from the heat and let cool. Store in the refrigerator for up to 2 weeks.
How to Use Honeysuckle Syrup
Drizzle it over vanilla ice cream, stir it into plain yogurt, add it to iced tea or sparkling water, or mix it into a cocktail instead of simple syrup. Each sip or spoonful will taste like sunshine and memory.
This isn’t about perfection. It’s about presence. About being fully in the season you’re in, enjoying the senses—taste, smell, texture—and letting food be a vehicle for joy.
So go ahead, make the syrup. Let yourself be delighted. Life’s a little sweeter when we let ourselves savor it.
