The past few weeks I have picked up small bunches of fresh organically grown lavender at our CSA and have been drying it at home. My six year old really loves lavender. We make bath salts for his winter eczema. We make lavender oil to mix with our infused calendula oil for moisturizing and healing. And we make syrup and honey for lavender lemonade! I like making both the honey and the syrup. The honey is used most for hot and iced tea and drizzled on scones or biscuits. The syrup is used most in lemonade and for cocktails or home made sodas.
So, I have two recipes. One is using raw honey (lavender infused honey) one is for using sugar (lavender syrup). There are many recipes out there for lavender syrup - I like mine using lemon. It makes the lavender pop and is more fragrant without being too floral and cuts the sugary sweetness!
1 cup raw local honey
2 Tbsp. dried lavender buds
Gently warm the honey in a pot (don't boil or overheat). Add the lavender buds and let sit in the pot with the honey on a low burner for 15-30 minutes (longer=stronger lavender flavor). Stir gently. Let cool a bit and pour into a bottle using a strainer when just warm.
1 cup fine granulated sugar1/4 cup dried lavender buds
juice of one small/medium lemon
1 cup of water
Bring 1 cup of water to a boil and add all ingredients. Reduce heat and simmer, stirring occasionally, until sugar dissolves and it starts to thicken a little, about 10-15 minutes. Let cool a bit and pour into a bottle using a strainer when just warm. Syrup will keep in the refrigerator, tightly covered in a glass jar, about 2 weeks.
Note: Be sure to use organic/untreated dried lavender (if you buy it dried, be sure that is for culinary use).
Idea:: If you want to find a use for those sweet crystallized lavender buds in your strainer, try adding to muffins, scones or tea bread recipe. It is really good.