Honey Infusions

These infused-honey recipes will yield enough honey syrup for approximately 6 to 8 martinis.

Orange-Fennel Honey

1 orange

1/2 tablespoon fennel seed

3 tablespoons organic clover honey

1 cup water

Pare off the outer skin of the entire orange, taking as little of the white pith as possible. Combine all ingredients in a saucepan and bring to a low boil. Lower heat and cook until the honey mixture reduces to a light syrup (it should drizzle quickly from a spoon). Remove from heat and strain to remove fennel seeds and orange peel solids. Cool to room temperature before using. Stores in refrigerator for up to 1 week.

Ginger-Lemongrass Honey

2 tablespoons minced lemongrass

1 tablespoon fresh ginger, peeled and minced

3 tablespoons organic clover honey

1 cup water

To prepare the lemongrass: Remove the outer leaves from the bunch, cut off the woody tops and at least 1 inch of the bottom, and mince the soft, sweet core. Combine lemongrass, ginger, honey and water in a saucepan and bring to a low boil. Reduce heat and cook until the honey mixture becomes a light syrup (it should drizzle quickly from a spoon). Remove from heat and strain to remove solids. Cool to room temperature before using. Stores in refrigeratpr for up to 1 week.

Lemon-Rosemary Honey

1 lemon

4 sprigs of rosemary, approximately 3 inches long

3 tablespoon clover honey

1 cup water

Pare off the outer skin of the entire lemon, taking as little of the white pith as possible. Strip needles from the rosemary sprigs. Combine the lemon peel, rosemary needles, honey and water in a saucepan and bring to a low boil. Lower heat and reduce to consistency of a light syrup (it should drizzle quickly from a spoon). Remove from heat and strain to remove rosemary needles and lemon peel solids. Cool to room temperature before using. Stores in refrigerator for up to 1 week.

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