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Honey-Lavender Syrup

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
about 1 cup.
Category
Dips and Spreads
Course
Other
Preparation Method
Simmer
Sources
YankeeMagazine.com
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This fragrant Honey-Lavender Syrup showcases subtle flavors and works best with light 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.

Ingredients
1/2 cup local spring honey
1/4 cup granulated sugar
1/4 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.)

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The Old Farmer's Almanac Editors

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Comments

Cheryl (not verified)

2 years 2 months ago

If it was me I would boil separately to sterilize then use it recipe and store on shelf.

I really should check messages BEFORE sending. I meant to say boil water before adding to recipe.

Cindy (not verified)

3 years 7 months ago

Hi!
Can't wait to try this recipe. I do have a question though. As honey is a natural preservative (keep Hungarian gingerbread cookies for several weeks), why is this syrup only good for one week - especially if stored in the fridge and warmed when needed?
Just wondering....
Thanks so much - sounds wonderful!