Watch your labels. The only thing it should have on the label is honey, no additives. Purchase honey from your local bee keeper, farmer's market or organic food store locally or online. It used to be easy to purchase pure honey, however creative marketers have made it more difficult and not all honey or honey products are created equal any more.
What you need:
Clean, sterilized Mason Jar with lid and ring.
Jar and bottle Funnel
Labels (decorative or plain, ribbon, raffia or burlap for decorating if gifting)
Yield: 1 Pint
1 C. Water
1 C. Pure Raw Honey
1-2 Sprigs Lavender, Rosemary or other culinary herbs of choice-(optional)
Wash the herbs and pat dry.
Bring the water to a boil. Remove from heat. Allow to cool, then add the honey and stir to dissolve. If you add honey to the boiling hot water you will lose all the nutritional benefits of the pure honey, so cool it enough before adding the honey, to allow it to dissolve. Pour into clean mason jar. Add a sprig or two of your favorite sweet herb if desired. Allow to infuse a week or more in a dark cabinet or pantry. Strain to remove the herbs.
Pour into decorative jars or bottles, label and decorate if gifting. Add instructions for use, along with your favorite cocktail or baking recipe. Refrigerate. This will keep up to a month in the refrigerator.
Suggested Uses: Add to your herbal tisane, or a heated mixture of citrus juice and the herb infused honey to taste to help ward off cold and flu systems. For a refreshing carbonated beverage, add some of the infused honey to Club Soda or a lemon-lime soda or ginger soda, or add when making ginger bug or ginger bug soda.
Note: To de-chlorinate water, run the tap water a few minutes, fill a container and allow to sit 24 hours. You can use bottled, spring water, well water or filtered water if desired but optional if the water from the tap is de-chlorinated.
Refer to the link to make Honey infused Liquor:
Refer to the link to make Herb infused Honey:
Refer to the link to make Honey Ginger Bug:
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