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PItcher of Honeysuckle Tea JENRON DESIGNS

Honeysuckle Sweet Tea

Course Drinks
Cuisine Soul, Southern
Keyword Cocktails, Comfort Food, Drinks, Tea
Prep Time 1 day
Cook Time 3 hours
1 hour
Total Time 1 day 4 hours
Servings 4 people
Author Jennifer Gainer


  • Pitcher
  • Stock Pot
  • Strainer
  • Kettle


  • 4 cups Honeysuckle Blossoms
  • 1 pinch Baking Soda
  • 4 cups Water
  • 1 Honey or Stevia optional
  • 1 Mint or Lemon Thyme optional


  • Pluck the blossoms from the honeysuckle vine, try to choose the most yellow/golden flowers for the sweetest flavor.
  • Rinse in cool water and store in a covered container over night in a refrigerator to get bugs off the plants.
  • Remove the green stem and bulb base at the bottom of the flowers. DO NOT pull out the stamen, that is where the honey is located.
  • Bring  3-4 cups of water to boil in a kettle on the stove and pour over the flowers. Stir the flowers very gently and then place a cover over your pitcher.
  • The flowers will need to  steep for a minimum of 1 hour, but I highly recommend 2-3 hours for a nice stronger flavor. I also like to put mine in a sunny window as you would with a sun tea.
  • While warm add a pinch of baking soda during this process as I do with all teas to draw out the flavors and removes bitterness (this is a southern sweet tea trick for all tea) 
  •  Pour tea into a pitch through a strainer to the honeysuckle flowers and any other debris from your tea. 
  • Tea can be stored in refrigerator for a week in an airtight container, however for best results served immediately over ice.
  • Fill a large glass with ice. Pour the honeysuckle water over the ice. Sweeten with desired sweetener we prefer local honey or stevia. Garnish with fresh mint, or lemon thyme.You can adjust taste by adding water if the flavor is too strong. Enjoy!