Lavender Honey Mint Julep Recipes

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.

MINT JULEP

Steps:

• Place mint leaves, sugar and a splash of water into a silver julep cup or a 12-ounce Tom Collins glass. Muddle the mint, sugar, and water together with the tip of the handle of a wooden spoon. Fill the glass with shaved ice, add the bourbon, and stir until combined. Garnish with a lemon or orange slice, a cherry, and a few sprigs of fresh mint.

HONEY-LAVENDER LEMONADE

Steps:

• Combine the honey, lavender buds and 3 cups water in a saucepan over medium heat. Bring just to a boil, stirring to dissolve the honey. Set aside and allow to cool completely, then cover and refrigerate overnight.
• Add the lavender sprigs and the lemon juice to a large measuring cup and muddle to release the lavender oils. Strain the honey-lavender water and combine it with the muddled lemon juice. Let sit for 15 minutes before removing the lavender sprigs. Divide the lemonade between two 2-cup to-go containers. Refrigerate until ready to serve.
• Divide the vodka, if using, between the containers. Add some frozen grapes to keep the drink cold! Serve.