Rose and Lavender Vanilla Honey

 Rose and Lavender Vanilla Honey, exclusively Skirt in the Kitchen

This is what I like and love about Spring– the natural ingredients to add to something to cook and bake with – those beauties from the yard.

 Aromatic and colorful, these ingredients give the honey a victorian flair.  It ought to be one word if it could be, or a segment of flowing words that fit accordingly since it is so meant to be:  rose lavender vanilla honey without a single comma!  Silly, right?!  Lol…  It’s just me, folks, my girly side.

Cut non-pesticide blooms, always.  Don’t choose just any red rose; make sure it’s perfume-scented, heavily floral in its aroma.  It will accentuate the flavor of the honey, more so.  Don’t include too much lavender; otherwise, it will dominate.

 This is the very fragrant Don Juan climbing rose.  It looks velvety in certain light and it can develop some faint black on its petals.  It’s the most gorgeous rose.  I think it’s the prettiest fragrant smell of roses, too.  It perfumes the area of the yard where it’s planted on a trellis.

 In a sterilized canning jar, pick clean petals and completely fill the jar.

 

 Go ahead and add culinary lavender.

 Pick the center from the rose to add, not the green parts.

 

 Fill halfway with honey.

 For the rest of the honey for a pint-size jar, heat honey in a small stainless saucepan before pouring in remainder.  Have a vanilla bean soaked in bourbon for several weeks before slicing open to add contents, then the entire bean pod.  Set jar of honey in a sunny window for several weeks.  Gently rotate the jar each day to infuse the floral aromatic flavor and vanilla into the honey.  Eventually strain the honey.

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