Sam Jones/Quinn Brein
about 1 cup.
1/2 cup local spring honey
1/4 cup granulated sugar
1/4 cup water
1 tablespoon dried lavender blossoms
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I really should check messages BEFORE sending. I meant to say boil water before adding to recipe.
Can't wait to try this recipe. I do have a question though. As honey is a natural preservative (keep Hungarian gingerbread cookies for several weeks), why is this syrup only good for one week - especially if stored in the fridge and warmed when needed?
Thanks so much - sounds wonderful!
Hi, Cindy. Thanks for this excellent question. Honey is shelf stable, but once you add water to it you are essentially adding potential bacteria that could spoil. Therefore, it can’t be kept indefinitely.