Cold Infused Lavender Honey (No Heat Needed)
This slow infusion method is my favorite. It keeps all the natural goodness in your honey and gently draws out the soft floral notes from the lavender. It takes a few weeks, but it’s mostly hands-off and completely worth the wait.
Ingredients
- 1 cup local honey
- ¼ cup dried culinary lavender (or ½ cup fresh, fully dried)
Instructions
- Add Lavender: Place lavender into a clean glass jar. Use dried lavender for best results. If using fresh, make sure it’s completely dry to prevent spoilage.
- Pour Honey Over: Add honey, letting it slowly settle. Use a spoon or skewer to help it work its way down if needed.
- Cover the Jar: Seal with a lid, or use cheesecloth secured with a rubber band for a breathable option. Let infuse for 3–4 weeks. Shake or turn gently every few days to help flavors meld.
- Strain & Store: Once the flavor is to your liking, strain out the lavender using cheesecloth or a fine mesh sieve. Store in a sealed jar at room temperature.
Notes
Shelf Life:
Stored in a cool, dry spot, your lavender honey should last up to 2 years (though it’s usually enjoyed much sooner!).
Notes:
- Use culinary lavender (Lavandula angustifolia) for safe flavoring.
- Infusion time can be adjusted: less time = milder flavor, more time = stronger floral notes.
- Avoid moisture in the jar to keep honey from spoiling.
Nutrition
Serving: 1tablespoonCalories: 64kcalCarbohydrates: 17gSugar: 17g
Tried this recipe?Let us know how it was!