Flexible Infused Honey: An Easy-To-Make Sweet Treat

Infused honey is the perfect sweet treat for any time of year—just get flexible and cater the taste to Fall/Winter or Spring/Summer flavors. See how!

Infused anything is all the rage these days—water, alcohol, oils, salts, sugar, and the list goes on. So, as we ring in the Jewish New Year, I had this fun idea to make infused honey with herbs, spices, citrus, fruits, and other yummy ingredients for my dinner guests. Jazzing up the tradition of dipping apples in honey (something we do every Rosh Hashana to symbolize a sweet year ahead) doesn’t take much time and really impresses guests!

Of course, infused honey isn’t only fun for holidays. This is a great treat any time of year—just get flexible and cater the taste to Fall/Winter or Spring/Summer flavors.

What You’ll Need To Make Infused Honey

Honey:

I used a dark-colored honey, but I think the lighter the better so that you can see all of your other ingredients. It’ll be more translucent and pretty!

Jars:

If you’re going for single-serve honey jars then get a small size. The ones I wanted were all sold out, so instead of wasting my time and shopping around, I just bought assorted sizes. When all else fails, get flexible and use whatever your store has in stock!

Labels:

If you have labels on hand then it’s always nice to jot down what’s inside. Or, you can get creative and write a cute message on each jar. This step is totally unnecessary but is a fun little touch.

Infusions:

Think dried fruits, cinnamon stick, cloves, vanilla beans, dried chili peppers, dried berries, and more. Here are a few combos I made:

  1. Berries and Cream Honey: Dried blueberries, dried strawberries, dried coconut, and a vanilla pod.
  2. Citrus Spice: Dried oranges (I made my own, but you can buy dried pomelo or another citrus), cinnamon stick, star anise (looks pretty!), and white cloves.
  3. Hot Salty and Sweet: Pink Himalayan salt and a whole dried red pepper.

What You Need To Do

You have a couple of options depending on how much time you have before you need to dig in:

  • Slow and Steady Option: Pour honey over your spices and let sit for 2-3 weeks.
  • Faster Option: Heat up your honey then pour. This will compromise the integrity of the honey (meaning it won’t be raw anymore), but it will infuse fast if you’re in a pinch.

Let your guests choose their honey flavor and enjoy!