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Fresh Herbs Honey-Lavender Syrup
Preparation Time: 10 minutes Start to Finish Time: 15 minutes Yield: about 1 cup.
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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.
Printable Copy of Recipe for Honey-Lavender Syrup
1/2 cup local spring honey 1/4 cup granulated sugar 1/2 cup water 1 tablespoon dried lavender blossoms
OR FRESH
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.)
Copyright ©2011, Yankee Publishing Inc. All Rights Reserved. Honey-Lavender Syrup This recipe was printed from
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