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Honey-Lavender Syrup

by in May 2008
Honey-Lavender Syrup
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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


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.)
Updated Monday, April 14th, 2008

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