Lavender and Honey Syrup
Looking for a great syrup that you can use in a multitude of ways? Well, look no further!
This easy-to-make Lavender and Honey Syrup is great for coffees, lattes, cakes, and most importantly, cocktails.
Just be careful not to boil the honey, as that can change your honey’s flavour, colour, and scent!
- 18 oz of Honey
- 18 oz of water
- 28 g of ripped sage leafs
- 500 ml of Honey
- 500 ml of water
- 25 g of ripped sage leafs
- 1 part of Honey
- 1 part water
- 2 tbsp of dried lavender
How to Make
Add water to your pot on high heat. Bring to a boil, and then turn back down to med heat. Add honey slowly, allowing it to dissolve into the water. This should take about 10 – 15 min.
Once the honey syrup has reduced, remove from the heat and add your lavender. Now, let the lavender steep for at least 1 hour. The longer you let the lavender steep in the liquid, the more the lavender flavour is prevalent in the syrup.
Once the lavender is finished steeping, double strain and bottle. Shelf life will be 6 – 8 months.