Honey Infusions to Flavor Basic Soda

Change up your soda recipe by experimenting with infused honeys to add different, subtle, and delicious flavors to each batch.

| Fall 2019

honey-infusions
Shutterstock/Mama_Mia

Honey’s antibacterial qualities can be problematic for the microorganisms necessary in the fermentation process. However, the addition of liquid to honey disrupts its naturally occurring antimicrobial environment and allows healthy microbes to move in. The exciting thing is, even when diluted, honey maintains the ability to carry and catalyze the phytochemicals from herbs, fruits, or vegetables mixed into it. When we ferment a blend of these ingredients, we make a true superfood that delivers all the benefits of fermentation, including improved digestion, along with all the inherent benefits of honey, herbs, fruits, and vegetables.

Thyme Infusion

In France, it’s traditional to use a combination of thyme and honey for sore throats. Thyme is chock-full of water-soluble vitamin C and the vitamin B complex. Give this infusion a try; it’s as delicious as it is nutritious.

Yield: 1 quart.



Ingredients

  • 2 cups fresh thyme
  • 1 quart raw honey

Instructions

  1. Cut the thyme into coarse pieces, and allow it to wilt on the cutting board for a few hours.
  2. Add the wilted thyme to a glass quart jar.
  3. Pour in the honey, leaving 1/4 to 1/2 inch of space at the top of the jar. Wait for the thyme to begin to soak into the honey and release any air bubbles. Once everything has settled, add more honey if necessary.
  4. Cover the jar with a lid.
  5. Set the jar in sunlight or in a dehydrator set at 95 degrees Fahrenheit to infuse.
  6. Taste often. This infusion rarely needs a second addition of ingredients and may take only 2 to 3 weeks.
  7. Strain out the thyme, and use it if you wish. This honey should be shelf-stable, and can be kept somewhere cool and dry; it’ll last indefinitely.

 


Rose Petal Infusion

We have more than 250 rose bushes on the farm, and when they bloom in late May and early June, I pick them every morning for an hour! These two weeks of bloom are the only time that we make rose petal honey. It’s a labor of love with big rewards.






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