Just the perfect balance between floral and sweet, this honey lavender syrup recipe is fantastic to have on hand for lattes, cocktails, baking & more!
What You'll Need
-Culinary Lavender (Pelindaba Lavender)
-Cane Sugar & Honey (raw is best!)
-Whisk or heat resistant spatula
-Bottle for storage
What makes this recipe really stand out above others is that it uses local lavender AND local honey.
Local means fresh, and fresh means less preservatives that take away from the overall flavors.
Check out your local farmers market or co op to get these ingredients in bulk and they will last you forever!
Here’s how to do it:
In your saucepan melt together 1/2c raw honey, 1/2c cane sugar, and 1c of water. Let simmer, frequently stirring, until mixture is slightly thickened and everything is completely dissolved. (roughly 5 minutes of gentle simmering)
Turn off heat and add in 1 heaping tablespoon of Culinary Lavender. Whisk well & let steep for at least 1 hour to overnight. (lavender will naturally sit at the top of the mixture thats why we mix to try and weigh it down with the syrup mixture.)
Once you're done with the steeping process, use your mesh strainer to strain out the lavender pieces and pour your syrup in a bottle for serving!
This syrup is great in an iced latte, matcha tea, lemonade, frosting recipes, summery cocktails & more! It is at it's best for 2 months refrigerated and 2 weeks on the counter.
Try it out and tag us @thestandcoffeecart on instagram with all your fun concoctions!