Pure Honey Recipes



Basic Herbed Honey:
1 cup of honey; 1/2 cup fresh herbs or 1/4 cup dried.
Heat the honey over low heat or in a microwave.
Do not boil.
Place the herbs in a jar that has a lid.
Pour the hot honey over the herbs and allow
to infuse for 10 days before using.

Herbs to use with the basic honey recipe:
Rosemary, mint, lavender, lemon thyme, roses.


Spiced Basil Honey:
1 cup honey, 1/2 teaspoon ground cinnamon,
2 tablespoon brandy, 1/4 cup dried cinnamon basil.
Heat the honey over low heat, add the brandy.
Place the cinnamon and cinnamon basil
in a sterile jar and pour the honey over.
Let mellow for 10 days.
Good on waffles, French toast and vanilla ice-cream....


Herbal Syrups:
A sweetener that can be used for pancakes, waffles,
French toast and as a base for a cool drink!


Basic Herbal Syrup:
3 cups water,
1 cup fresh herbs or 1/2 cup dried herbs,
2 cups of sugar.
Make an infusion with the water and herbs
by bringing the water to a boil and then pouring
over the herbs that have been placed a teapot.
Cover and let the herbs steep and infuse for 2 to 3 hours,
Strain the infusion (a tea strainer should help).
Then combine the liquid and sugar in a saucepan.
Bring to a boil stirring until the sugar dissolves
then continue to cook while stirring occasionally
until the liquid thickens into a syrup.
This takes 12 to 15 minutes.
Remove from the heat, cool and bottle.
Keep refrigerated.


Rosemary and Orange Syrup:
1 1/2 cups water, 1/4 cup rosemary, 2 1/2 cups sugar,
1 1/2 cups orange juice, 2 tablespoons orange zest.
Bring the water to a boil and pour over
the rosemary and orange zest.
Let steep for 2-3 hours.
Strain and combine the rosemary infusion
with the orange juice and sugar.
Boil until thickened 15-20 minutes.
Pour into a bowl to cool.
Skim and pour into a sterilized bottle.