When I saw the original recipe for this lavender honey I just knew that I had to make it! I think it will be perfect as a sweetener in desserts with delicate taste or in some really rich and nice yoghurt. I see a bright future for my pot of lavender honey! I found the recipe in a French cookbook translated into Italian, In tavola appena colti by Marianne Paquin, one of my more beautiful cookbooks, sometimes I just read it for the pleasure of looking at the photos and just get new ideas because this book always makes me think in new ways!
And with this recipe I participate in this weeks Weekend Herb Blogging, hosted by Kalyn, I hope that you steer over there on Monday for the roundup as there are always so many interesting contributions and Kalyn makes really nice roundups!
I have made some small changes in the recipe.
LAVENDER HONEY
1 pot (500 g) of normal honey, I used acacia honey as it is my favorite and it has such a pleasant taste.
7-8 sprigs of lavender in flower
- Pour the honey in a small pan and add the lavender flowers that you have removed from the sprig itself.
- Heat it up but very carefully, it mustn’t boil, for about 10 minutes.
- Leave it to cool down a bit before you pour it into a clean pot. If you want you can apss it through a sieve in order to remove the flowers but I think they are too pretty to remove.
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