Infusing Honey with Aromatics
Infusing honey is a process of slow maceration where herbs, spices, or dried fruits sit in raw or high-quality clover honey to draw out their essential oils and essences. The key is using dry ingredients to prevent fermentation and allowing the jar to sit in a cool, dark place for at least one to two weeks before straining or using.
Moisture is the enemy of shelf-stable honey.
Ensure every herb or spice you use is completely dehydrated to avoid spoilage. Use a clean, dry glass jar with a tight-fitting lid.
- Glass mason jar with airtight seal
- Fine mesh strainer
- Small funnel
What goes in.
- 1 cupRaw or unfiltered honey
- 2 tbspDried rosemary, lavender, or crushed cardamom pods
Patience creates the infusion
Keep the jar in a cool, dark spot and flip it upside down once a day to circulate the flavors. The honey will naturally thin as it absorbs the aromatics.
The method.
Prepare the aromatics
Ensure your herbs or spices are bone-dry. If using fresh woody herbs, dry them in a low oven or dehydrator until brittle.
Layer the jar
Place the aromatics at the bottom of the clean jar and pour the honey over them, leaving half an inch of headspace at the top.
Seal and invert
Cap the jar tightly. Turn it over daily so the flavor moves through the viscosity of the honey.
Strain or leave
After two weeks, you can strain out the solids using a mesh strainer or leave them in if the aesthetics are preferred. If straining, do it on a warm day so the honey flows through the mesh more easily.
Other turns to take.
Chili Honey
Add one teaspoon of dried red chili flakes to the jar for a sharp contrast to the sweetness.
Citrus Honey
Include wide strips of dried orange or lemon peel, ensuring all white pith is removed to avoid bitterness.
When it doesn't go to plan.
Always use dried ingredients; fresh items contain water that can cause the honey to ferment.
Use a light-colored honey like acacia if you want the flavors to shine, or a darker buckwheat honey for robust spices like cinnamon.
If the honey crystallizes during the infusion, place the jar in a bowl of warm water until it turns back into a liquid state.
The ones that keep coming up.
How long will this last?
If no moisture was introduced during the process, infused honey remains stable for up to a year in a cupboard.
Can I use fresh ginger?
Only if you dehydrate it first. Fresh ginger root contains too much water and will spoil the honey quickly.
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