Prepare Two-Ingredient Honey With Jewels
I am a fierce and implacable advocate of beige food – always was, always will be – but even I admit that a bright color can make a food, snack or drink more enjoyable. If that splash of color comes in the form of tart and sweet honey infused with berries, well that’s even better.
Berry Honey is a two-ingredient discovery I first stumbled upon while browsing Martha Stewart’s website . The recipe is simple: add berries to honey, simmer, strain, enjoy. Martha uses fresh raspberries (which she probably picked from her berry swamp or whatever), but there is absolutely no reason you can’t use frozen ones, and you can feel free to experiment with several types of berries.
Because berries have a lot of water, berry honey is less viscous than non-berry honey. If you want thicker honey, use a one-to-one ratio of honey and berries. If you want something a little thinner (for cocktails, of course), double the berries. Both ratios will give you a beautiful tart and sweet honey syrup with gem-tones that is great for cocktails, drizzled with ricotta toast, or mixed with vinaigrette. To make it you will need:
- 1 glass of honey
- 1-2 cups frozen berries, depending on the desired viscosity
Add honey and berries to a small saucepan and bring to a boil. Stir everything to break the frozen honey and berry pieces, then bring it back to the boil. Strain through a fine mesh strainer and save the solids for a smoothie or use as a yogurt filling. Allow honey to warm to room temperature before storing it in the refrigerator, where it can be stored for up to two weeks.