This recipe is a little bit of a luxury. It’s the perfect “let’s try something new” recipe for the weekend. It doesn’t take very long, but I liked exploring lavender and simple syrup in this way. The other pro: it lasts a month in the fridge. I made this for a salad (see here) but had plenty of this to use for other recipes too. I actually explored a variety of recipes on lavender-infused syrup- here’s why I chose this one:
1. It was a small amount. Some recipes had 1 cup of honey + 1 cup of sugar! Maybe if you’re cooking for 30 people or using it for drinks that’d make sense, but this limited waste
2. It also included honey, not just white sugar. I’m going to play around using coconut sugar next time too.
3. It doesn’t slap you in the face with a floral lavender taste. Just a perfect hint of it.
Lavender & Rosemary Infused Honey Syrup
Makes about 1/3 cup
Courtesy of Bon Appetit
2 tablespoons white sugar
3 tablespoons water
3 tablespoons honey
1.5 tablespoons fresh lavender (the original recipe called for dried, so I’m assuming you can do that too)
1 sprig rosemary
Place white sugar, water, and honey in a small saucepot over medium heat. Bring to a strong simmer/just about to boil- this will happen quickly because there isn’t much water, so keep your eye on it! Stir occasionally to help dissolve sugar. Let simmer for about one minute once it is quite hot. Then turn off heat and add in lavender and rosemary. Let sit for 10 minutes. Remove rosemary sprig. You can strain the lavender if you want, but I didn’t and it was fine.