Drizzle over fresh fruit and berries, or over pound cake.

Honey Syrup Infused with Rosemary and Lavender

Ingredients

• 1 1/2 cup water
• 1/2 teaspoon lavender blossoms
• 3 tablespoons honey
• 1 sprig of fresh rosemary

Procedure

1. Combine all the ingredients in a saucepan, and simmer softly until it is reduced to 1 cup, about 10 or so minutes. Cool to room temperature, then strain. If you are wanting a milder flavor, strain before cooling, or use less lavender and rosemary.

Notes

 

Content by Renee Shelton. Recipe adapted from Chocolatier magazine, August/September, 1996. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on September 29, 2020.