Homemade Lavender Honey Food

LAVENDER HONEY

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.

HOMEMADE LAVENDER HONEY

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.

HOMEMADE LAVENDER HONEY FROM SOUTH WEST FRANCE

Steps:

• Heat honey in a bowl over boiling water (a bain-marie) until very hot, but NOT boiling, then add the lavender flowers and stir well.
• Continue to heat over a low heat for 30 minutes. Remove from the heat and allow to cool a little before covering with a net or fly cover and placing in the sun for about 3 to 4 hours.
• Pour the honey through a mesh sieve and discard the cooked lavender.
• Put honey in jar, cover tightly and label. Keeps like normal honey, but is best in a cool, dark and dry place.

LAVENDER HONEY

Steps:

• Simmer lavender flowers in honey over a double boiler for 1 hour.

HONEY-LAVENDER LEMONADE

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.

HONEY AND LAVENDER GLAZED FRUIT

Steps:

• Combine butter, honey and lavender in a small saucepan and heat, whisking occasionally, until butter is melted and mixture is just coming to a simmer. Remove from heat and let sit in pan for 30 minutes. Remove lavender and discard. Pour syrup through a fine strainer and into a bowl or measuring cup to remove any stray lavender leaves.
• Preheat gas grill to medium and lightly oil grate. Place all fruits on a rimmed baking sheet and brush with honey glaze. Grill until fruit is heated through, slightly tender and caramelized - about four minutes total for bananas, six for pineapple and peaches. As the fruits cook, brush them once or twice with additional glaze and turn once. Serve immediately with a scoop of vanilla ice cream if desired.

LAVENDER HONEY INFUSED WITH VANILLA

Steps:

• Place honey, lavender and vanilla in a double boiler with water in bottom. Bring water to a boil, and bring honey to 185°F and keep at 185°F for 10 minutes.
• Remove from heat and let stand 10 minutes. Strain while still warm.
• Place in sterilized jars and cap.
• Label and decorate the jar as needed.
• EXTRA GOODNESS TIP:.
• For more infused flavor leave overnight after heating then reheat and strain.

LAVENDER HONEY ICE CREAM

Steps:

• Heat heavy cream, half-and-half, honey, and lavender flowers in a heavy 2-quart saucepan, stirring occasionally, until cream just starts to bubble. Remove from heat and cover; let steep for 30 minutes.
• Strain cream mixture into a bowl using a fine-mesh sieve. Discard lavender flowers. Clean saucepan and pour strained cream mixture back in. Heat over medium heat until hot, about 5 minutes.
• Whisk eggs and salt together in a bowl. Whisk in 1 cup hot cream in a slow stream.
• Pour egg mixture into the remaining hot cream in the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats the back of the spoon and reads 175 degrees F (80 degrees C) on an instant-read thermometer, about 5 minutes.
• Pour custard through a fine-mesh sieve into a bowl. Let cool completely, stirring occasionally, about 15 minutes. Chill, covered, for at least 3 hours.
• Freeze custard in an ice cream maker according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and place in the freezer to firm up.

HONEY LAVENDER SODA RECIPE BY TASTY

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!

ANNA OLSON'S HONEY LAVENDER BUTTER

Steps:

• Mix ingredients thoroughly.
• To freeze, shape softened butter into logs and wrap with waxed paper or plastic wrap. You can also pipe little star shaped butter pieces and freeze on waxed paper on a hard pan in freezer, then pop off and store in a ziplock bag in freezer.

LAVENDER-INFUSED HONEY RECIPE BY TASTY

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!

LAVENDER, LEMON AND HONEY TEA FROM WOLDS WAY LAVENDER FARM

Steps:

• Combine the lavender heads, lemon juice (about 1/2 a lemon) and the lemon peel in a small teapot (for 2 people) and then add boiling water.
• Allow to steep for 5 minutes before adding lavender honey to taste. Serve in warmed china cups.
• To serve cold: Make the tea as directed above. Allow to cool and serve with ice and a slice in a tall glass.