6 Dec 2012

infusing honey

December rolls around and I catch the flu bug. The days of tasting nothingness. My taste buds have returned but I still sound like an ugly toad. I remember making this lemon honey syrup for summer last year but the thought of adding in herbs came in from Sun's tweet

When diluted in water, it soothes the throat when your sick and provides a refreshing drink to beat the heat.

Re-reading J.D. Salinger's The Catcher in the Rye whilst listening to Dexys Midnight Runner's Come on Eileen and Imagine Dragons' It's Time. The Perks of Being a Wallflower's influence, I think so, very much, yes.

Too-ra-loo-ra, too-ra-loo-rye, aye
And you'll hum this tune forever


Lemon & herb honey

Arrange thinly sliced lemons and fresh herbs (a spring of rosemary & a few sprigs of thyme) in a small glass jar along with the any leftover lemon juice on the chopping board. Fill the jar to the brim with honey, screw on the lid and turn it upside down for a few minutes allowing contents to mix together. Turn upright and refrigerate. 

On the following day, the infused honey will become like a watery syrup. Dilute a few spoonfuls in a mug with hot or cold water.