Stop Buying Expensive Gourmet Honey: The Easy 2-Ingredient DIY Lavender Honey
You know that fancy little jar of honey at the specialty food store? The one with the sticker price that makes you gasp? Chances are, it’s just plain honey with a little extra something, and that something is usually floral and elegant, like Lavender honey. I’m here to tell you that you are officially too good to pay $15 for infused honey. Seriously, stop it.
This recipe is so embarrassingly simple, you will feel guilty keeping the secret. It involves two ingredients and zero cooking skills. It’s a viral hook because it looks and tastes like a million bucks but takes approximately five minutes of effort. I once gifted this to a notoriously snobby foodie friend, and she asked if I had imported it from Provence. Nope, just my sunny kitchen counter! Are you ready to level up your toast, cheese boards, and tea with zero effort?
Why Infused Lavender Honey is Your New Pantry MVP
Why is this recipe awesome? Because it transforms everyday honey—the stuff you probably already have—into an exotic, sophisticated condiment. We aren’t making actual lavender-specific honey (that requires beekeeping and angry bees), we are infusing the flavor into the honey. It’s flavor hacking, people!
It’s the ultimate low-effort, high-reward move. The flavor is bright, herbaceous, and sweet, pairing perfectly with sharp cheeses, yogurt, or even drizzled over roasted chicken. Plus, it makes the absolute best gift. Who doesn’t want a homemade gourmet treat? TBH, it makes me feel like a domestic goddess, even when the rest of my dinner is microwaved leftovers.
The Shortest Ingredient List Ever
You need exactly two things. If you have trouble finding these, I can’t help you, but I can send you a map to the nearest grocery store.
- Honey (Raw, Liquid, and Light-Colored is Best): Choose a neutral-flavored honey (like clover or acacia) so the lavender shines. 1 cup.
- Dried Food-Grade Lavender Buds: MUST BE FOOD GRADE. Do not use the stuff for sachets or potpourri, unless you enjoy the taste of old soap. 2 tablespoons.
Key Substitution Note: You can substitute the honey with pure maple syrup to make a vegan, floral maple syrup. Use the same infusion method, but remember maple syrup is thinner, so use less and watch the heat carefully! You can also use liquid raw sugar alternative (like monk fruit syrup) for a low-carb version.
Tools & Kitchen Gadgets Used
Minimal tools mean minimal cleanup. This is a five-star recipe with a one-star effort level.
- Small Saucepan (or Microwave-Safe Bowl): For gently warming the honey.
- Rubber Spatula: For stirring and scraping out every last drop of honey. Don’t waste the gold!
- Airtight Glass Jar or Container (8-10 ounce): For infusing and storing the honey. A jar with a wide mouth works best.
- Fine-Mesh Sieve or Strainer: Crucial for separating the lavender buds from the honey after infusion.
- Cheesecloth (Optional): If your sieve isn’t fine enough to catch all the tiny bits of lavender.
The Super Simple, Two-Step Infusion Process
This is less of a “recipe” and more of a “put these two things together and wait” guide. Easy peasy.
Step 1: Gently Warm the Honey
Pour your 1 cup of honey into the small saucepan. Set the stove to very low heat (or microwave on 50% power for 30 seconds). We are not trying to boil the honey! We only want to warm it enough to make it runnier. Warming the honey helps the lavender oils release their flavor faster. Once it’s nice and fluid, remove it immediately from the heat.
Step 2: Infuse the Magic and Wait
Stir the 2 tablespoons of dried food-grade lavender buds directly into the warm honey. Use your spatula to ensure the buds are fully submerged. Now, transfer the honey and lavender mix into your airtight glass jar. Seal the jar. Here comes the hardest part: wait 24 to 72 hours on your kitchen counter. This waiting time is when the magic happens, allowing the lavender flavor to steep and deepen. Don’t rush genius!
Step 3: Strain and Store Your Treasure
After a minimum of 24 hours (I find 48 hours is perfect), it’s time to strain. Set your fine-mesh sieve over a clean bowl or a new, clean storage jar. Pour the Lavender honey through the sieve, using your spatula to gently press the buds to extract every last drop of the floral gold. Discard the spent lavender. Transfer the clear, infused honey into a clean jar. Store it at room temperature (unless your kitchen is a sauna, then use the fridge). You just made gourmet food!
Estimated Calories & Nutritional Info (Sweetness Breakdown)
Honey is honey—it’s mostly sugar. But since we use it as a drizzle and not a main course, it’s totally worth the calorie investment. We calculate based on a standard 1-tablespoon serving.
- Serving Size: 1 Tablespoon (approx. 21g)
- Estimated Calories Per Serving: Approximately 64 calories. (Pure, natural sweetness!)
- Nutritional Notes (Per 1 Tbsp):
- Carbohydrates: Roughly 17g (almost entirely from natural sugars like glucose and fructose).
- Fat & Protein: Zero (Don’t look for protein here, folks.)
- Micronutrients: Contains trace amounts of minerals and antioxidants. Raw honey also offers small amounts of B vitamins.
- Wellness Factor: Lavender is associated with calming properties. So, it’s practically medicine. (I’m a food blogger, not a doctor, FYI).
Common Mistakes to Avoid (Stop Ruining Your Honey!)
This recipe is simple, but simple means you have fewer places to hide your mistakes. Avoid these slip-ups for perfect Lavender honey every time.
- MISTAKE: Boiling the Honey. If you heat the honey too high or boil it, you kill the beneficial enzymes in the honey and can damage the delicate lavender flavor. Warm it gently until barely fluid—that’s it!
- MISTAKE: Using Non-Food-Grade Lavender. This is a disaster waiting to happen. Lavender for crafts or aromatherapy is often treated with chemicals or pesticides. Always buy dried culinary or food-grade lavender buds. Check the label!
- MISTAKE: Infusing for Too Long. Lavender is strong! Infusing for much longer than 72 hours can result in a soapy, overwhelming, or bitter flavor. Taste it daily after 24 hours, and strain it immediately when the flavor hits your sweet spot.
- MISTAKE: Not Straining Thoroughly. Leaving behind tiny lavender fragments means the honey continues to infuse and the flavor can become too intense over time. Use a fine-mesh sieve, possibly lined with cheesecloth, for a perfectly clear honey.
Variations & Customizations (The Infusion Station)
Why stop at one flower? Once you master the method, you can infuse your honey with almost anything!
1. The Lemon-Zest Brightener
Want a sunny, vibrant flavor? Before warming the honey, add the zest of one whole lemon along with the lavender buds. The lemon oil adds a tart brightness that perfectly complements the floral notes. Remember to strain the zest out along with the lavender!
2. The Spicy Southern Kick
For a gorgeous sweet-heat combo, add one small dried chili pepper (like a small bird’s eye or half a chipotle) and a pinch of black peppercorns to the honey along with the lavender. The heat infuses slowly, giving you a warm finish perfect for drizzling on fried chicken or biscuits.
3. The Herb Garden Fusion
Lavender pairs beautifully with other herbs. Try adding one tablespoon of fresh thyme sprigs to the honey along with the lavender buds. The thyme adds an earthy, savory note that makes this honey incredible for glazing roasted meats or mixing into salad dressings. You just made a savory floral masterpiece!
FAQ Section: Answers to Your Gourmet Honey Queries
Q1: Can I use fresh lavender instead of dried buds?
No. Fresh lavender contains moisture, which can cause the honey to spoil or ferment. Stick to dried culinary-grade buds for the best, safest infusion.
Q2: Why did my Lavender honey crystallize?
All natural honey eventually crystallizes (that gritty texture). This is totally normal! Gently warm the jar in a bowl of hot (not boiling) water for 15-20 minutes, stirring occasionally, until it becomes liquid again. The infusion will be fine.
Q3: How long does the finished Lavender honey keep?
Like plain honey, your infused Lavender honey is practically immortal if stored correctly. It will keep indefinitely at room temperature in a sealed jar, though the lavender flavor may mellow after about a year.
Q4: What is the best type of honey to use for infusing?
Choose a light, neutral-flavored honey like clover, acacia, or even a local wildflower variety. Darker, stronger honey (like buckwheat) will overwhelm the delicate lavender flavor.
Q5: Can I use this honey in baking?
Yes, but the floral flavor is much more pronounced when the honey is used raw, like drizzled on top of baked goods after they cool. Baking the honey at high heat will dull the delicate lavender flavor significantly.
Q6: What does Lavender honey taste good with?
Try it with goat cheese or Brie on a cracker, stir it into hot tea, drizzle it over Greek yogurt or vanilla ice cream, or use it as a glaze for carrots or salmon. It’s incredibly versatile.
Q7: Can I eat the lavender buds after straining them?
While safe, they will be chewy and mostly flavorless since they gave up all their essence to the honey. Discard the spent buds. You got all the good stuff out already!
Final Thoughts: Welcome to the Gourmet Club
Look at that beautiful jar of Lavender honey! You made that! You took two simple ingredients and turned them into a gourmet product that people actually pay too much for. You now possess the secret to easy elegance. Drizzle it with pride. Share it as a gift and watch people swoon. But whatever you do, never tell them how ridiculously easy it was. That’s our secret. Now, go make something delicious!
