вторник, 19 января 2016 г.

Lemon-Ginger Infused Honey

Lemon-Ginger Infused Honey

Lemon-Ginger Infused Honey

How much honey do you add?

enough to cover the lemons and ginger…usually almost a quart.

That’s what I wonder .

Enough to cover the lemon and ginger

Oh, yum! This would be SO good in tea.

Thanks for the recipe! Pinned to my Lemon Board

When finished, where do you store it? In fridge or is pantry okay?

I leave mine in the pantry.

Pantry storage is fine


Sounds delicious, too!

Just an FYI, you will have to store this in the fridge. The water content from the lemon and ginger will bring the sugar/water ratio to a level that will cause mold to grow if you don’t store it in the fridge. If you want to make it safer, you can cook it over a very low heat (don’t go above 100 degrees to retain the honey’s healthy properties) and stir frequently to get the moisture out faster. Do this until it is thick again. Unless, of course, you are going to eat it right away, then forget everything I just said.

Do you strain out the lemon and ginger after it’s steeped for the week?

You can, I leave it in until the honey is all gone, though. Try it both ways, if you like.

I love making infused honey.

This lemon-ginger infused honey is wonderful for adding to teas, or other warming drinks. The lemon and honey are soothing on the throat, while the honey and ginger help to quiet coughs. It also adds a special flair to coffee in the mornings. Making it is so easy, truly. Here’s how I do it.

Cut up 3-4 organic lemons into 1/2\u2033 slices.

I add them to a quart jar, seeds and all. Then, cut up a 2 inch piece of ginger that has been peeled. You want to cut it into 1/8\u2033 slices, or as thin as you can. Thicker slices are okay as well, if you want. Place those into the quart jar with the lemon slices.

Add in honey.

Of course, raw local honey is the best option, but use the best honey you can. Store at room temperature. Allow to “steep” for about a week, shaking gently anytime you think about it. The honey will get more liquidy with time, and as the lemon and ginger infuse with it, make it nearly the viscosity of water. The flavor will be outstanding, though!

To use, simply use like you would regular honey.

We add a tablespoon to a large mug of tea or coffee, or top on fresh baked bread. Perhaps one of my favorite “medicinal” uses for this is making a hot toddy with. When hubby and I aren’t feeling well, or a sore throat and cough keep us awake, a hot toddy is the ticket to a much more relaxed sleep.

To make a hot toddy, simply add 2 tablespoons of the infused honey to a large mug.

Add in one ounce of brandy or spiced rum, and fill with hot water. Stir and sip. After 2 days of having a hot toddy each night, we are usually well on the road to recovery, and our throats feel much better.

Do you make infused honey? Are you going to try this blend?

Original article and pictures take http://thehomesteadinghippy.com/lemon-ginger-infused-honey/ site

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