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Honey-Lavender Syrup

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
about 1 cup.
Category
Dips and Spreads
Course
Other
Preparation Method
Simmer
Sources
YankeeMagazine.com

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.)

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Cheryl</span> Thu, 10/06/2022 - 14:34
If it was me I would boil separately to sterilize then use it recipe and store on shelf.
<span>Cheryl</span> Thu, 10/06/2022 - 14:39
I really should check messages BEFORE sending. I meant to say boil water before adding to recipe.
<span>Cindy</span> Sat, 05/01/2021 - 21:39
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!
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 05/05/2021 - 13:47

Hi, Cindy. Thanks for this excellent question. Honey is shelf stable, but once you add water to it you are essentially adding potential bacteria that could spoil. Therefore, it can't be kept indefinitely.