This post is part of our restricted diet series from Beth of Tasty Yummies. Homemade simple syrups have become a staple in my kitchen, much like homemade nut milks, nut butters, and even sprouts. It’s a simple treat that you can easily make with your favorite fruits, herbs, and/or botanicals. Occasionally, I will make them with organic raw sugar, but since I really adore the lovely depth of flavor that you get when you use good local raw honey, I usually opt for that instead. The possibilities are endless for flavors – you can experiment with whatever you like best and expand your flavors and combinations from there. This particular flavor combination is one of my absolute favorites. Lavender and vanilla bean together are what dreams are made of…add in the honey and just forget it. A few teaspoons of this syrup are wonderful topped with sparkling water for a refreshing non-alcoholic beverage. You can also use it as a traditional syrup, pouring it over yogurt or ice cream, cereals and granola, or you can even add it to a homemade almond milk latte, which I am telling you – is life changing!! I am kind of obsessed. Of course you can also create a slew of various cocktails with this simple syrup. If you are looking for a fun adult beverage, head over to my site today, where I am sharing a delicious and unique recipe for a Honey Lavender Vanilla Bean Martini. This syrup will last several weeks refrigerated, but I can guarantee it won’t make it that long! Honey Lavender Vanilla Bean Simple Syrup • 1 cup local honey* • 1 cup water • 2 tablespoons culinary lavender buds • 1 vanilla bean, split open with seeds removed Add the honey and water to a medium-sized saucepan. Stir to combine and heat over a medium high, to bring to a boil. Reduce the heat and add the lavender, the seeds from the vanilla bean, and the vanilla pod itself. Simmer for about 10-15 minutes, until the mixture starts to thicken. If it coats the back of a spoon, it should be thick enough. Let cool slightly then pour through a strainer to remove lavender and the vanilla beans. Pour the syrup into a glass jar or bottle. Cover. Allow to fully cool before putting it in the refrigerator. This will keep at least a few weeks. *Note – I use local raw honey, but the benefits of raw honey are lost when heating, so it isn’t imperative that it is raw. If you are vegan, you can simply swap 1 cup of organic raw sugar for the honey. For more of Beth’s recipes visit her blog Tasty Yummies. More healthy recipes from the BLDG 25 Blog.
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