Total Time: 10
Yield: about 1 cup.
This fragrant syrup 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.
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- 1/2 cup local spring honey
- 1/4 cup granulated sugar
- 1/2 cup water
- 1 tablespoon dried lavender blossoms