Easy Guide – How to Make Infused Honey

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Publish date

10/13/2021

Post author

Judy

Everyone knows that honey is delicious. But did you know that you can make it taste even better? Adding spices, herbs, and fruit will allow you to try out different flavours and enjoy honey like never before. Let’s talk about honey infusions and how you can try them out by yourself.

What Are Honey Infusions?

Infused honey, flavoured honey, or honey infusions are all terms to describe one thing — a mixture of herbs and honey. It is a two-in-one (or more) combination that many people enjoy. And trying it out can be addicting! The idea behind it is to make raw honey even tastier by adding your favourite flavour to it.

If you are looking to try making your own herb-infused honey, you should know that the process is quite simple, and you can do it at your home. Some might ask what the point of this is, and they should know that this is an excellent way to make unique tastes and enhance an already great and healthy treat.

How to Make Infused Honey?

Now let’s proceed to the fun part. The first thing you will need is honey, which is obvious. But you will also need a couple of jars, dried herbs, and add-ins you want to try mixing with the honey. Finally, you will need a strainer. And that’s it.

The process of making a unique flavor is quite simple. All you need to do is take herbs of your choice and put them into an empty jar. Now, the most important step here is to use dry herbs since fresh or liquid ones can contain mold, which is something you don’t want in your honey.

Read: What is the best way to limit the growth of bacteria in food?

Furthermore, you should try not to overdo it for your first try. Try not to use many different tastes either. Once your herbs are ready, all you need to do is pour the honey over. That’s it! Just close the jar, and wait for a couple of days.

You will need to wait for up to a week before your infusion is ready, but you’ll need to taste it every once in a while to see whether you like the taste. After that, you will use the strainer to get rid of all the herbs and spices, and your honey will be ready.

A Recipe You Could Try

If you are looking to learn more about herbal honey here is a recipe you need to try. But first things first – ingredients. You will need:

  • Herbs for the infusion
  • 16 oz of honey (or two cups)

Some people like heating the honey during the process, and if you want to try this, an optimal temperature is around 105 degrees Fahrenheit. You can also try the Levo Oil Infuser since it will make everything a lot simpler.

All you need to do is place the herbs into the stirrer inside the reservoir of the Levo unit and fill it with honey. The only thing you need to worry about is submerging all the herbs before you close the lid. It will be quite easy for you to set the Levo Oil Infuser to 105 degrees Fahrenheit, and you should leave it to infuse the honey between thirty minutes and two hours. And that’s it!

After that, all you need to do is put your newly infused honey into a jar.

What Else You Need to Know About Herbal Honeys?

While honey cannot get spoiled over time, infusing it with other ingredients might change this. Yes, the process is quite safe, and there is nothing to worry about, but that doesn’t mean that there is no need for proper storage.

Once you fill the jar, you will need to place your new honey somewhere cool and dry. Ideally, you will keep it in the refrigerator since it will eliminate any possibility of it going bad. The main question here is what type of ingredients you used to infuse honey. If you opt for dried ingredients, you can keep the honey on the shelf without any problems. This infusion process doesn’t require refrigeration, and it has a shelf-life of up to a year.

On the other hand, infusing honey with fresh herbs will significantly lower the shelf-life, and you will need to store it properly. Even with storing, the shelf-life can be up to six months. So, keep this in mind when you choose between lavender-infused honey or honey with pears and apples.

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