The sweet taste of childhood. A unique, honey-esque taste, Honeysuckle Iced Tea is the perfect refreshing drink to cool off on a hot day. It’s a simple recipe, made similarly to traditional iced tea, but with Honeysuckle flowers instead.
Honeysuckle Iced Tea is like childhood in a glass.
Do you remember summers as a child? A huge honeysuckle bush in full bloom, begging you to pluck off the little white flowers and slowly and carefully pull the stamen out of the flower to capture the droplet of nectar collected. It was a big part of my childhood, and now I’ve figured out how to capture the taste all summer long. And all you need is a honeysuckle bush. And if you don’t have one, I’m willing to bet a park nearby might.
Why Honeysuckle Iced Tea?
I live in Missouri, so every spring, the honeysuckle bushes start cropping up everywhere. Tiny little white and yellow flowers that are extremely fragrant and pretty to boot. It was a walk by the river on a warm afternoon that prompted this recipe. I wondered if I could use honeysuckle like I had jasmine petals, rose petals, etc. They bushes surrounded us, hundreds of thousands of tiny flowers. I went straight home to retrieve containers to collect all the flowers I would eventually pull. We headed back and spent about an hour or so collecting flowers. The whole time I kept wondering if this would really work.
How to Make Honeysuckle Iced Tea
It worked! And it worked wonderfully. It was a matter of steeping the flowers in water for a couple of hours and then straining everything out. There’s more steps than that, but it was a relatively painless, easy process. And what I had at the end of it all, was a refreshing, sweet Honeysuckle Iced Tea. I just kept thinking there had to be more I could do with these flowers and since then, I’ve made tons of fun honeysuckle recipes and honeysuckle infused recipes.
Let’s Make Honeysuckle Iced Tea
Honeysuckle Iced Tea
- 2-3 cups of honeysuckle flowers - the golden or yellow ones but not wilted. White aren't quite ready yet and wilted yellow don't have enough nectar left.
- 2 cups water
- Plus water for
- Honey, Sugar, Stevia - Sweetener to taste.
- Rinse flowers with cold water.
- Remove the green bulb part at the bottom of the flowers if it is still there. Do not pull out the stamen.
- In a large pot, boil 2 cups of water on the stovetop. Once the water is at a full boil, turn off the heat and dump the flowers into the water.
- Stir the flowers gently and then place a lid on your pot and allow the flowers to steep for at least ONE hour, but I highly recommend a few more for a stronger flavor.
- Strain the honeysuckle flowers and debris out of the water to remove all of the flower petals and allow to cool.
- Can be stored in refrigerator for a week in an airtight container, but is best when served immediately.
- Fill a large glass with ice. Pour the honeysuckle water over the ice. Sweeten with desired sweetener. Adjust taste by adding water if too strong. Enjoy!
Want to try some other Honeysuckle Recipes?
- Old Fashioned Hot Milk Cake with Raspberries and Whipped Cream (instead of the honey, I used Honeysuckle!)