ROSE INFUSED HONEY

APRIL 16, 2020

heart-opening rose petal infused local honey

RECIPES

A commitment to slow living, seasonal cooking and mindful consumption.

ROSE INFUSED HONEY.

At the beginning of the new year a good friend gifted us a big tub of local honey. We’ve been enjoying it in everything from teas to sauces to deserts. To switch things up a bit we decided to dabble in some fun herbal infusions.

For this specific honey infusion we choose to use dried roses. I love the smell, color and sensual properties that they hold. Here’s what you need:

• dried roses (or any organic herbs and spices of your choice)

• local honey

• pint sized mason jar

• piece of wax paper

INSTRUCTIONS

Clean your mason jar wish soap and water or run through dishwasher. Fill the clean jar a little less than halfway with roses/herbs (we went about 1/4 of the way full but I think we needed to add a bit more). Slowly pour your honey over the flowers and all the way to the top of the jar. Put a lid on the jar (I like to put some wax paper in between the jar and the lid to keep things clean) and place in your kitchen window or somewhere sunny. The sun will help infuse the flowers and keep the honey soft.

Once a day or so flip the jar allowing the roses to float to the top and better incorporate into the honey. Let the honey infuse for one moon cycle (3 or 4 weeks) or as long as you please. You can open the jar and taste the infusion to determine whether or not it needs to go longer and when you feel your infusion is ready to go, strain out the flowers. To aid in this process we warmed the jar to soften the honey. This makes it much easier to pour and strain.

Store the strained honey in a tightly sealed jar and in a cool , dark space and enjoy!