HONEY LAVENDER SODA RECIPE BY TASTY
Here's what you need: honey syrup, dried lavender buds, seltzer water
Provided by Greg Perez
Categories Drinks
Yield 10 servings
Number Of Ingredients 3
Steps:
- Add the simple honey syrup and lavender to a small saucepan. Simmer over medium heat for 5 minutes, until slightly reduced. Let cool completely, then strain into an airtight glass container and store in the refrigerator for up to 2 months.
- To serve, mix 1-2 tablespoons of honey lavender syrup with 8 ounces of seltzer water in a glass over ice.
- Nutrition, per 1 tablespoon Calories: 16 Sugars: 4 grams
- Enjoy!
Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
LAVENDER-INFUSED HONEY RECIPE BY TASTY
Here's what you need: honey, dried lavender
Provided by Joey Firoben
Yield 8 servings
Number Of Ingredients 2
Steps:
- Pour the honey into a medium, heavy saucepan and place over medium heat. Be sure to use a large enough pot because the honey can easily boil over.
- Add in the dried lavender and let the honey come to a boil.
- Let the honey boil for about 5 minutes to let the lavender infuse, then remove from the heat.
- Pour the honey through a mesh sieve into a heat-proof container.
- Allow the honey to cool, uncovered, until room temperature, at least 1 hour.
- Enjoy!
Nutrition Facts : Calories 161 calories, Carbohydrate 43 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 43 grams
HONEY-LAVENDER LEMONADE
Provided by Damaris Phillips
Categories beverage
Time 8h30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Combine the honey, lavender buds and 3 cups water in a saucepan over medium heat. Bring just to a boil, stirring to dissolve the honey. Set aside and allow to cool completely, then cover and refrigerate overnight.
- Add the lavender sprigs and the lemon juice to a large measuring cup and muddle to release the lavender oils. Strain the honey-lavender water and combine it with the muddled lemon juice. Let sit for 15 minutes before removing the lavender sprigs. Divide the lemonade between two 2-cup to-go containers. Refrigerate until ready to serve.
- Divide the vodka, if using, between the containers. Add some frozen grapes to keep the drink cold! Serve.
HOMEMADE LAVENDER HONEY
In Provence, lavender honey is made by the bees that frequent the wild purple-budded bushes growing near their hives. Be aware that this homemade version, infused with lavender flowers, needs to stand for 24 hours before being used. If you purchase dried lavender flowers, be sure that they are culinary quality. A lovely gift! From "From the Cook's Garden".
Provided by BecR2400
Categories European
Time P1DT10m
Yield 1 8-ounce jar Lavender Honey, 16 serving(s)
Number Of Ingredients 2
Steps:
- Warm the honey in a small saucepan over low heat. Stir in the lavender. Remove from the heat, cover, and let stand at room temperature for 24 hours.
- Warm the honey again over low heat until it is liquid enough to pour freely. Strain through a wire sieve (I place a clean paper coffee filter inside the mesh strainer), into a clean jar. Cool and cover.
- Store in the refrigerator for up to 6 months. Serve at room temperature.
Nutrition Facts : Calories 64.4, Sodium 0.8, Carbohydrate 17.5, Sugar 17.4, Protein 0.1
LAVENDER HONEY
Spoon warmed lavender honey over Figs and Raspberries for a fragrant dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 2
Steps:
- Heat honey in a saucepan over medium heat until hot. Stir in lavender. Let cool. Refrigerate, covered, overnight.
- Heat lavender honey over medium heat until heated through. Pour through a fine sieve into a bowl; discard lavender.
LAVENDER HONEY TEA BREAD
Use a Bundt pan or any other decorative ten-cup fluted pan.
Categories Bread Milk/Cream Egg Herb Breakfast Brunch Dessert Bake Winter Honey Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- Bring milk to simmer in small saucepan; add honey and 1 tablespoon lavender blossoms. Stir until honey dissolves. Remove from heat; cover and let steep 30 minutes.
- Meanwhile, preheat oven to 350°F. Butter and flour decorative 10-cup fluted pan or Bundt pan. Whisk flour, baking powder, baking soda, and salt in medium bowl.
- Strain milk mixture into another medium bowl; discard solids in strainer. Whisk sour cream into milk mixtureto blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating until blended after each addition. Add flour mixture alternately with milk mixture in 3 additions each, beating just until smooth. Transfer batter to prepared pan; smooth top with rubber spatula.
- Bake bread until tester inserted near center comes out clean, about 45 minutes. Cool bread in pan on rack 10 minutes. Turn out onto rack and cool completely.
- Combine powdered sugar and remaining 1/2 teaspoon lavender blossoms in strainer set over small bowl. Press sugar mixture through strainer, discarding large bits. (Can be made 1 day ahead. Cover and store at room temperature.) Sift strained powdered sugar mixture over bread.
- *Lavender honey is available at specialty foods stores and at zingermans.com; dried lavender blossoms are available online at gourmetsleuth.com.
- Baker's wisdom:
- For a delicate texture, mix in the dry ingredients just until the tea bread batter is blended.
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- Lavender Cupcakes With Honey Frosting. You’ve never had cupcakes like these before! Jessie Next Door uses ingredients that give these cupcakes a vibrant and delicious flavor, and the dried lavender (along with the help of a little food coloring) gives them an eye-catching and unique personality.
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- Honey Lavender Caramels. These soft and chewy treats have the perfect blend of sweet, salty and floral flavors thanks to the honey, lavender, rich cream and butter.
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