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Lavender-Infused Honey

Posted by Melinda Fick on

Use this lovely, enhanced honey on toast, scones, pancakes or to sweeten tea or coffee. Also use this in meat marinades or in a baste for roast chicken or pork.

250ml (1 cup) honey
15ml (1 tablespoon) lavender culinary herbs

Warm the honey in a saucepan over low heat.
Add the lavender herbs and continue stirring for a short while.
Remove from the stove, cover and let it stand at room temperature for at least 24 hours.
(You may even want to let it steep for a week to allow for a more pronounced flavour.)
Warm the honey again, until it is free-flowing and pour through a fine sieve into a jar.
Discard the separated lavender.

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