This delightful syrup adds unique sweetness and a touch of delicate floral notes to your coffee, tea, or cocktail. It’s also lovely to drizzle over ice cream, shortbread, and cornbread. Super simple to make, the only potential hard part is finding a store that carries the lavender flowers. However, it’s definitely worth searching for or ordering some online.

Recipe from A Flavor Journal

What You Need

• 1/2 cup local honey (we use Beez Kneez Raw Clover Honey)
• 1/2 cup water
• 2 Tbsp. fresh lavender leaves or dried lavender buds

How to Make It

1. Heat water in a small saucepan until hot, but not boiling. Add honey and lavender leaves (or buds), and stir until honey is completely dissolved.
2. Remove from heat, and let steep for one hour. Stir every fifteen minutes or so to recombine the lavender into the liquid.
3. Strain the syrup through a fine-mesh sieve, and into an airtight container like a mason jar. Press down on the lavender in the fine mesh sieve to squeeze more flavor into the syrup. Discard lavender.
4. Use for coffee or cocktails (or whatever you please!), and store in the refrigerator for up to two weeks.

Notes:

• Alternatively, you can combine honey and lavender in a jar, then pour in the hot water. Seal tightly with a lid, then shake until the water and honey have combined (it will be a little foamy on top). Let the lavender steep for an hour, shaking every 15 minutes or so. Strain the syrup and discard the lavender.
• This recipe makes 1/2 cup of syrup.