- 4 blood oranges
- ⅓ cup Ojai honey
- ¼ cup water
- ½ teaspoon fresh rosemary
- ¼ teaspoon fresh lavender flowers
Peel the oranges and separate into sections, removing as much white pith as possible. Finely chop the rosemary and lavender. Combine honey, water, rosemary, and lavender in a saucepan and heat gently to a simmer. Remove pan from heat and let stand, covered for 20 minutes. Arrange blood orange segments on dessert plates. Pour honey mixture through a strainer, then distribute over oranges. Garnish with rosemary and lavender sprigs and serve.