Intensely flavored herbs like rosemary are perfect for flavoring honey. Trim stems from your rosemary plant and steep in honey for a delightful gift for a friend, or a treat for yourself.
Rosemary honey is perfect for stirring into tea, serving with biscuits or embellishing a cheese tray.
Infused honey is simple to make, can be scaled for multiple batches and comes together in under an hour. This recipe comes from Bonnie Plants.
MAKE ROSEMARY HONEY in 4 Steps:
1. Begin by assembling your ingredients and supplies. Pruning snips are handy for clipping through tough, woody rosemary stems. Canning jars make attractive containers for the finished products.
2. Heat the honey and rosemary over low heat. Stay close to the stovetop; honey can quickly boil over.
3. Strain infused honey through a fine mesh sieve. Discard the solids. Let the honey cool to room temperature.
4. Pour infused honey into clean jars. Place a clean sprig of rosemary in the honey. Label and store for 24 hours at room temperature. After that, refrigerate.
ROSEMARY HONEY RECIPE
Yield: 2 cups, enough to fill one pint Ball jar
Time: 1 hour or less
- 1/2 cup fresh rosemary leaves, finely chopped
- 2 cups clover or other mildly flavored honey
- 2 fresh rosemary sprigs, washed and dried
SPECIAL EQUIPMENT AND SUPPLIES
- Pruning snips to harvest rosemary
- Canning jars such as jelly jars, 1/2 pint or pint
- Canning labels such as Ball Dissolvable Labels
- Fine mesh strainer
- Pour honey into a small, heavy saucepan and place over very low heat. Add chopped rosemary leaves and simmer, stirring occasionally for about 10 minutes, until mixture is fragrant. (Stay close to the stove, honey can foam up and over-boil.)
- Remove pan from heat and let cool for 5 minutes.
- Place a fine mesh strainer over a bowl and carefully pour the honey through the sieve. Discard the spent leaves. Let mixture cool to room temperature, about 30 minutes.
- Transfer flavored honey to an airtight container such as a Ball jar. Add a sprig of fresh rosemary to the honey. Store at room temperature for 24 hours, then place in the refrigerator.