Lavender honey has an amazing taste and its very simple to make.
In Provence, lavender honey is made by the bees that frequent the wild purple-budded bushes growing near their hives. Be aware that this homemade version, infused with lavender flowers, needs to stand for 24 hours before being used. If you purchase dried lavender flowers, be sure that they are culinary quality.
In order to get started you will need to make sure you have culinary quality lavender, which means it’s been cultivated for human consumption. I bought mine at a local health food store, but you can also find it at many farms.
Start by heating the honey, on low in a small saucepan until it starts to simmer. Then add the lavender, stir and remove from heat. (shouldn’t be too warm, really light heating)
Now, you want to add 1/2 tablespoon of lavender for every 1/2 cup of honey. So, if you use a cup of honey, you would use 1 tablespoon of lavender, and so on.
Pour the warm honey and lavender into a bowl, cover, and allow to just sit, at room temperature, for 24 hours.
You can store it in the fridge for 6 months and if desire separate the lavender flowers from the honey.