Saturday, August 27, 2011

Much Sweeter than Wine...

Rosemary, Lavender, and surprise!

Flavored honey. I love it for tea. But depending on the spice or herb you put into it, you could use it for baking (extra flavor in granola bars), sammiches (peanut butter and honey), and sore throats (on a spoon). This is actually incredibly easy to make and not a big sticky mess everywhere as you'd expect cooking with honey to be.

This recipe is from An Encyclopedia of Country Living Guide: Canning & Preserving Your Own Harvest by Carla Emery and Lorene Edwards Forkner. The recipe is called "Lavender Honey" but they say you can also use: Rose petal, sage blossom, rosemary, sweet bay, and pine.


1 Cup of Honey
6 to 8 lavender stems, blossoms partially open

1. Cut the stems to fit in glass jar and place them inside.
2. Heat honey in the microwave or on the stovetop until warm and has a watery consistency.
3. Pour warm honey into jar over lavender buds and seal the jar tightly.
4. Allow to steep for several days.

Yield: 1/2 pint

Store: Room temperature (6 months)

"the lavender oil will infuse the honey with a deliciously floral scent and flavor"

I am currently steeping a 1/2 pint of lavender honey, rosemary honey, and 4 1/2 pints of CINNAMON honey. It doesn't say you can steep cinnamon sticks but its seems like it will go really well and I didn't know what else to do with the leftover cinnamon sticks since I made sangria. I'll find out in several days if its any good.

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