Making lavender-infused honey is a simple and delightful way to capture the fragrant essence of culinary lavender in a versatile sweet condiment. This infused honey can be used in teas, drizzled over yogurt, toast, or fruit, added to salad dressings, or as a unique sweetener in baking.
Here's a straightforward recipe for lavender-infused honey:
Easy Lavender-Infused Honey
This method gently warms the honey to help it absorb the lavender's aromatic compounds, resulting in a beautifully fragrant and flavorful product.
Yields: Approximately 1 cup (240ml) Prep time: 5 minutes Infusion time: 1-2 hours (warm method) or 1-2 weeks (cold method)
Ingredients:
-
1 cup (240ml) good quality honey (local, raw, or your preferred type)
-
1 to 2 tablespoons culinary-grade dried lavender buds (start with 1 tablespoon for a subtle flavor, or 2 for a stronger infusion)
Equipment:
-
Small saucepan (for warm infusion method)
-
Heat-proof bowl (if using double boiler method)
-
Fine-mesh sieve or cheesecloth
-
Clean, sterilized glass jar with a tight-fitting lid
Instructions (Warm Infusion Method - Recommended for faster results):
-
Combine Ingredients: Pour the honey into a small saucepan. Add the culinary-grade dried lavender buds.
-
Gentle Heat: Place the saucepan over very low heat. You want to warm the honey gently, not boil it. The ideal temperature is warm enough to make the honey more fluid and help it absorb the lavender's oils, but not so hot that it degrades the delicate floral notes or the beneficial properties of the honey. Aim for a temperature that is barely warm to the touch (around 100-110°F / 38-43°C). If you have a double boiler, this is an excellent way to ensure gentle heating.
-
Infuse: Let the honey and lavender warm gently for about 30 minutes to 1 hour, stirring occasionally. Do not allow it to simmer or boil. The longer it infuses, the stronger the lavender flavor will be.
-
Cool Slightly: Remove the saucepan from the heat and let the honey cool down for about 15-20 minutes. This allows for further infusion as the honey cools and thickens slightly.
-
Strain the Lavender: Place a fine-mesh sieve over your clean glass jar. Pour the warm, infused honey through the sieve to separate out the lavender buds. If you prefer a very clear honey, you can line the sieve with a layer or two of cheesecloth. Press gently on the lavender buds in the sieve with a spoon to extract any remaining honey.
-
Store: Once strained, ensure the honey is completely cooled before sealing the jar tightly with its lid.
Instructions (Cold Infusion Method - For a more subtle, slower infusion):
-
Combine Ingredients: Place the lavender buds in your clean, sterilized glass jar. Pour the honey over the lavender, ensuring the buds are fully submerged.
-
Infuse: Seal the jar tightly and store it in a cool, dark place for 1 to 2 weeks. Gently shake or invert the jar every day or two to help distribute the lavender.
-
Strain and Store: After the desired infusion time, strain the lavender from the honey using a fine-mesh sieve or cheesecloth, as described in step 5 of the warm method. Store the infused honey in a tightly sealed jar.
Tips for Success:
-
Use Culinary Lavender: Always use culinary-grade Lavandula angustifolia (English lavender) to avoid any bitter or medicinal flavors.
-
Adjust Lavender Quantity: Start with 1 tablespoon for your first batch. If you prefer a stronger flavor, increase to 1.5 or 2 tablespoons in subsequent batches. It's easy to overdo lavender.
-
Don't Overheat: If using the warm method, overheating honey can destroy some of its beneficial enzymes and alter its flavor. Keep the heat very low.
-
Storage: Store lavender-infused honey just like regular honey, in a cool, dark place. It will last indefinitely due to honey's natural preservative properties.
-
Uses: Drizzle over pancakes or waffles, stir into tea, use in salad dressings, or incorporate into glazes for roasted meats.
Enjoy the fragrant addition of lavender to your culinary creations!
Lavender Farm in Door County Wisconsin. You can buy lavender products online at islandlavender.com