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Lavender infusion really comes into its own when producing this exotic flavored honey.
Slowly infused with Pelindaba's organic 'Provence' lavender flowers, this wonderful honey is delicious on toast and scones, in whipped cream instead of sugar, and as an addition to marinades for roasted meats and chicken.
9oz by vol
A serving suggestion from the Pelindaba Kitchen
Lavender Balsamic Vinaigrette
1 teaspoon Lavender Honey
1 1/2 cups balsamic vinegar
2 teaspoons
Organic Culinary Lavender
2 tablespoons extra-virgin olive oil
Lavender Gourmet Salt
and
Lavender Gourmet Pepper
to taste
In a medium saucepan, heat honey slowly until bubbling. Add vinegar and Organic Culinary Lavender and simmer over low heat until reduced to 3/4 cups (8-10 mins). Strain and allow to cool slightly. Whisk in the oil and season with Lavender Salt and Pepper.
Interested in exploring lavender's use in the kitchen further? The fourth edition of our cookbook -
Culinary Adventures with Lavender
is now available.
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We also recommend:
Pelindaba Lavender Cookbook
Lavender Sugar
Lavender Ceylon Black Tea - tin
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