Saturday, November 9, 2013

Herb Infused Honey

So simple, and so tasty Thanks The Kitchn for the photos and tips.


How to Make Herb-Infused Honey


USES, YOU WILL LOVE THIS

How might one use herb-infused honey? The possibilities are endless. Use it to sweeten tea, lemonade, fruit, and baked goods; stir it into salad dressings and marinades; or serve it with a cheese plate. Herbal honeys may also be used medicinally, for example, sage honey to relieve a sore throat or chamomile honey to promote relaxation. I generally like to create single-herb honeys, but you can also get creative and prepare a blend – maybe your own signature honey!



How to Make Herb-Infused Honey

What You Need

Ingredients

Basic formula: Use about 1-2 tablespoons of dried herbs per 1 cup (8 ounces) of honey.
Honey: A light, mild flavored honey generally works best. (Use the and support your local bees and beekeepers.)
Herbs: Use a single herb or a combination. Rosemary, sage, thyme, mint, lemon balm, lavender, chamomile, rose petals, and pine needles all make lovely infused honeys. You can also use spices like vanilla beans, cinnamon sticks, and star anise. Herbs should be dry; see instructions below.

EQUIPMENT
Clean, dry jars and lids (half-pint and pint mason jars work well)
Chopstick, wooden spoon handle, or other stirrer (avoid metal, which can scratch jars)
Clean cloth for wiping jar rims
Strainer

INSTRUCTIONS


1. Prepare herbs: Herbs should be dry (see safety note, below) and may be in the form of whole sprigs or separated leaves, buds, and petals. Chopped herbs may infuse more quickly, but they may also be harder to strain out. To dry fresh herbs, use an  dehydrator, microwave or oven (THE SUN WORKS WELL ALSO) 
2.
Combine herbs and honey: Place herbs in the bottom of a jar and fill the jar almost to the top with honey. Using a chopstick or other implement, stir to coat the herbs with honey. Top off with more honey to fill the jar. Wipe the jar rim with a clean cloth and cover tightly.
Tip: Label the jar with the contents and date so you don't forget!

3
. Infuse: Let the herbs infuse for at least 5 days. If the herbs float to the top, turn the jar over a few times to keep them well coated. For a more intense flavor, infuse for another week or longer.
4. Strain: Strain the honey into a clean jar. Depending on the volume of honey and herbs and the size of the strainer, you may need to do this in stages.
5. Store: Store the honey in a tightly covered jar in a cool, dry place. It will last indefinitely.


A Note on Safety:
Although some people make infused honeys with fresh herbs, this process calls for dried herbs in order to limit water activity and the growth of Clostridium botulinum spores. For more details, see Clemson Extension's

EASY INSTRUCTIONS 1.2.3

Pour honey over dried herbs


LEAVE FOR 1-4 WEEKS, THEN STRAIN (depending on how strong you want the flavour to be)

LABEL AND STORE (DATE)


BEAUTIFUL




Honey for a BBQ or for those who use honey on a regular basis in teas


If you are having  a BBQ and want to make a glaze or a marinade then use fresh herbs in the honey as it will last for a couple of weeks as  the fridge. This ads a fresh beautiful taste to anyone BBQ
ENJOY

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