Honey-Lavender Syrup
By Yankee Magazine|Apr 14 2016|
Honey Lavender Syrup
Photo Credit: Heath RobbinsThis fragrant honey-lavender syrup from 2008 showcases subtle flavors and works best with light New England spring honey. Try it warm over ice cream or fresh berries, or as a glaze for roasted root vegetables or poultry. Lavender lends a flowery aroma, but this syrup would also taste great infused with the flavor of a different herb, such as mint, rosemary, or thyme.
Yield
about 1 cup.
Total Time
10 minutesIngredients
1/2 cup local spring honey
1/4 cup granulated sugar
1/2 cup water
1 tablespoon dried lavender blossoms
Instructions
In a heavy saucepan over medium-high heat, combine honey, sugar, water, and lavender. Bring to a boil, stirring until the sugar dissolves completely. (Watch carefully, as the mixture may foam — don’t let it boil over.) Turn heat down to low and let syrup simmer about 4 minutes. Strain into a small container and let cool slightly. Use immediately, or let cool to room temperature, cover, and refrigerate up to one week. (Warm syrup gently before using.)
