Don’t snooze, infuse!
Buzzzzz. That’s the sound of your honey calling.
If you’re like us, you’ve probably had a mostly-full jar of honey sitting on the shelf since… We don’t wanna talk about it. But come on, a spoonful in a cup of tea is not going to cut it for gorgeous, locally-harvested wildflower nectar. No, this one calls for something creative, something impressive and delicious and not-too-time consuming. (We’re busy bees over here.)
Infusions to the rescue. Start by choosing your favorite dried herbs or spices: rosemary and thyme, perhaps star anise, or even rose petals or pine needles if you’re feeling frisky. The general rule is 1-2 tablespoons of herbs for each cup of honey. (And stick to the dried stuff, please, because bacteria’s not the name of the game.)
Then it goes like this:
Grab a clean, dry jar. Also some mild honey and your herbs of choice.
Plop herbs into jar. Add honey. Stir to combine.
Cover the jar and let it sit for at least five days, turning over occasionally.
Strain the honey into a clean vessel.
Stored tightly covered in a cool place, the honey will keep indefinitely, but that’s for the old you. New you is drizzling infused honey all over fruit, cheese, yogurt, biscuits, waffles, your face.
Thanks, honey, that’s just what we needed.