Infused Honey

The last month has flown by-the last day of school, Mother's Day, the wedding and Memorial Day, all behind me now.  I've been thinking about my herbs and recipes to go with them for grilling, baking, etc.  I hope to plan an evening soon to try out some recipes at the store with anyone who can make it, thought that would be fun.  I ran across some old recipes I had for infusing honey with herbs and thought I'd pass a couple along.  My favorite is Lemon Rosemary honey which is a great marinade for pork or even drizzled over roasted vegetables.  To drizzle in my tea I like Chamomile Lemon Balm honey.  Just be sure to rinse off and dry thoroughly any herbs you might use and if you use lemon or orange zest let it dry over night.   I think the easiest way is to put the chopped herbs into a tea bag or piece of cheesecloth, put into a jar and pour over the honey.  It's best to let it sit for a couple of weeks to really infuse those flavors.  You could try so many variations of infusions:  Lavender & Vanilla Bean, Vanilla & Orange, Cloves, Sage....and try drizzling your own combinations on everything from ice cream to yogurt to oatmeal!  

1 tablespoon dried, grated lemon zest , 1 1/4 teaspoons dried or 2 fresh rosemary sprigs and about 8 ounces of honey

2 tablespoons chamomile, 1 tablespoon lemon balm leaves and 8 ounces of honey

We have some new things in the store and definitely have the honey for your infusions!  Stop by if you're out hitting the 40 Garage Sales this weekend-cool off with some Wildberry Hibiscus Tea!  Thanks everyone!

Angie