Homemade Lavender Honey From South West France Recipes

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.

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.

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 HONEY

Steps:

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

AUBERGE FRENCH LAVENDER PANCAKES WITH LAVENDER HONEY

Steps:

• In a large bowl, mix together all dry ingredients together.
• Add the milk, eggs and vanilla extract and whisk until well combined.
• Whisk in the melted butter until the batter is thick and very smooth.
• Heat frying pan or griddle over medium heat, and spray with cooking oil spray or grease with a knob of butter.
• Spoon the pancake batter onto the griddle in equal amounts and cook until bubbles come to the surface of the batter and the edges start to curl up.
• Flip pancakes with a spatula, and cook for a few seconds more on the second side.
• Check underneath for a golden brown colour- if they are too pale, keep cooking them a bit longer.
• When they are done, remove them from the griddle/frying pan and put on a large heat-proof plate in the oven to keep warm and continue until all the batter is used.
• Makes about a dozen pancakes.
• Top with Lavender honey and cream, or butter and Lavender honey.
• Great with fruit also!