Infusions are some of the simplest and most beautiful sweet remedies you can make. A successful infusion requires a connection between you and your recipe, blending your intuition and taste preference with the science of chemical extraction. Each infusion you make will be entirely, uniquely yours as a result. In some instances, the synergy found in blending honey and herbs can be further enhanced when another ingredient is added to the mix. When a sweet remedy is created with vinegar to create an oxymel or with alcohol for a tincture, the types of chemicals you can isolate increase, giving you an added benefit.
Lemon-Ginger Garlic Infusion
This infusion is a delicious way to soothe coughs and fight germs. It has made its way into quite a few of our household recipes because it can be used as the base for a wintertime hot toddy, as a tonic, or as an ingredient in a salad dressing.
Ingredients
2 tablespoons lemon zest
1⁄2 cup chopped garlic
1⁄2 cup chopped ginger
1 quart raw honey
Instructions
1. Add the lemon zest to a jar.
2. Add the garlic and ginger to the lemon zest.
3. Pour in the honey, leaving 1⁄4 to 1⁄2 inch of space at the top of the jar. Wait for the herb to begin to soak into the honey and release any air bubbles. Fill in any more honey that is required once everything has settled.
4. Cover with a lid.
Note: You will need about 2 heads of garlic and 1 ounce of ginger to make 1⁄2 cup of each. These do not necessarily need to be wilted. In fact, you’ll capture more of the potent chemicals of the garlic if you cover it relatively quickly after choping.
5. Set the jar in the sunlight or in the dehydrator set at 95°F (35°C) 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 herbs. Don’t compost them though! They’re still delicious and can be added to salads as is. You may even find them useful as the base recipe for a honey-infused tincture. Check the water content of this honey (see How to Read Your Refractometer) or simply store it in the refrigerator to be safe. Use within 3 months.
Citrus Zing Infusion
This blend is great for summer grilling. I love it over shrimp or chicken.
Ingredients
Zest from 2 large oranges
3⁄4 cup spicy peppers
1 quart raw honey
Instructions
1. Add the orange zest to a jar.
2. Cut up the peppers of your choice. Choose wisely! We like a blend of serrano and habanero, but you can alter this to be more or less spicy. The most important thing to note in this step is to let the peppers wilt. To do this, simply cut up the peppers and leave them on your cutting board for 4 to 8 hours until they have wilted. Peppers have a high water content and will quickly cause problems unless you take your time here.
3. Add the wilted peppers to the orange zest.
4. Pour in the honey, leaving 1⁄4 to 1⁄2 inch of space at the top of your jar. Wait for the herb to begin to soak into the honey and release any air bubbles. Fill in any more honey that is required once everything has settled.
5. Cover with a lid.
6. Set the jar in the sunlight or in the dehydrator set at 95°F (35°C) to infuse.
7. Taste often. This infusion rarely needs a second addition of ingredients and may take only 2 to 3 weeks.
8. Strain out the solid ingredients and use them if you wish. Store your honey in the refrigerator. Use within 3 months.
Honey Love Infusion
I loved this recipe even before it was mentioned in the Washington Post and Brides magazine! That validation, of course, does make it easier to hold over my husband’s head, since he originally didn’t think I should make this one. This is a great recipe for Valentine’s Day or any special occasion when you want to show a bit of love. It is chock-full of aphrodisiacs and has a delicious spice that goes well with fruit, chocolate, or ice cream.
Ingredients
1 vanilla bean
1⁄4 cup damiana (dried)
1⁄2 cup fresh rose petals
1 quart raw honey
Instructions
1. Cut open the vanilla bean and scrape the vanilla into the jar.
2. Add the dried damiana. I know, I know, I said that you shouldn’t use dried herbs. This is one exception. Damiana is pungent enough to infuse its flavor into the honey even though it’s dried.
3. Wilt the rose petals by allowing them to sit in a warm, shaded area for 30 minutes to 1 hour. Add the rose petals to the jar.
4. Pour in the honey, leaving 1⁄4 to 1⁄2 inch of space at the top of your jar. Wait for the herb to begin to soak into the honey and release any air bubbles. Fill in any more honey that is required once everything has settled.
5. Cover with a lid.
6. Set the jar in the sunlight or in the dehydrator set at 95°F (35°C) to infuse.
7. Taste often. This infusion often needs a second or third addition of rose petals. Rather than trying to fish everything out, I add in more petals as I go. Let Honey Love infuse for about 4 weeks.
8. Strain out the solid ingredients and use them as the base for a delicious liquor. This infusion should be shelf stable and can be stored in a cool, dry area. Lasts indefinitely.
Chocstasy “Chocolate Ecstasy” Infusion
This infusion makes use of some other blends and is a delicious, spreadable, chocolate treat that has quickly become a customer favorite!
2. Pour in the honey infusion, leaving 1⁄4 to 1⁄2 inch of space at the top of your jar. Wait for the chocolate to begin to soak into the honey and release any air bubbles. Fill in any more honey that is required once everything has settled.
3. Cover with a lid.
4. Allow this blend to set for a few days and give it a stir a couple times so that it blends well. When the chocolate melts into the honey and you have a relatively homogenous spread, it’s finished.
5. Chocstasy is shelf stable but can be kept in the refrigerator if you like the consistency. Eat this one right off the spoon, spread it on toast, warm it and spoon it over ice cream . . . the possibilities are endlessly delicious! Use within 3 months.
Thyme Infusion
In France, it is 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. The French will often add milk to this remedy, making the fat-soluble vitamins A, K, and D available as well. Give this infusion a try; it’s as delicious as it is nutritious.
Ingredients
2 cups thyme
1 quart raw honey
Instructions
1. Cut up the thyme and allow it to wilt on the cutting board for a few hours.
2. Add the wilted thyme to a jar.
3. Pour in the honey, leaving 1⁄4 to 1⁄2 inch of space at the top of your jar. Wait for the herb to begin to soak into the honey and release any air bubbles. Fill in any more honey that is required once everything has settled.
4. Cover with a lid.
5. Set the jar in the sunlight or in the dehydrator set at 95°F (35°C) 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. Lasts 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.
Ingredients
1 cup fresh rose petals, more if needed
1 quart raw honey
Instructions
1. Wilt the rose petals by allowing them to sit in a warm, shaded area for 30 minutes to 1 hour. Add the rose petals to the jar.
2. Pour in the honey, leaving 1⁄4 to 1⁄2 inch of space at the top of your jar. Wait for the herb to begin to soak into the honey and release any air bubbles. Fill in any more honey that is required once everything has settled.
3. Cover with a lid.
4. Set the jar in the sunlight or in the dehydrator set at 95°F (35°C) to infuse.
5. Taste often. This infusion often needs a second or third addition of rose petals. It is important to strain out the old petals so that they do not add a bitter taste to the infusion. You’ll know to change them when they shrivel and turn dark. A basic rose infusion typically takes about 2 to 3 weeks with about three or four rose petal changes.
6. Strain out the rose petals. Use them if you wish; they make a beautiful tea mix. Check the water content of your infusion (see How to Read Your Refractometer) before storing on the shelf, or store your honey in the refrigerator to be safe. Use within 3 months.
Coffee Infusion
I am actually not a coffee drinker, but when a coffee connoisseur friend suggested a coffee-honey infusion, I knew I had to get to work on it. We use an organic, fair-trade roast with a fruity character that combines well with the floral notes of our honey. The finished infusion carries a distinct taste of caramel with a hint of chocolate. We have had difficulty keeping this one on our market tables, especially after it was mentioned in the New York Times. This blend is great over ice cream, chocolate, cheesecake, and tiramisu. Some folks have even used it as a sauce served with beef!
Ingredients
1 cup fresh-roasted coffee beans
1 quart raw honey
Instructions
1. Grind the coffee beans coarsely and add to a jar. Note: Choose your bean carefully. The character of the bean will inform the flavor that you impart into your honey.
2. Pour in the honey, leaving 1⁄4 to 1⁄2 inch of space at the top of your jar. Wait for the herb to begin to soak into the honey and release any air bubbles. Fill in any more honey that is required once everything has settled.
3. Cover with a lid.
4. Set the jar in the sunlight or in the dehydrator set at 95°F (35°C) to infuse.
5. Taste often. This infusion rarely needs a second addition of ingredients and may take only 3 to 4 weeks.
6. Strain out the coffee grounds. Use them for a delicious French press coffee! Store your honey in a cool, dry area. Lasts indefinitely.
Rosemary’s Fire Cider Oxymel
Rosemary Gladstar put this recipe down on paper and gave it the name fire cider in the 1970s. This important medicine should be made, shared, and taught as often as possible. Good for what ails you, this oxymel makes use of all the best herbs for the immune system.
Ingredients
1⁄2 cup freshly grated organic gingerroot
1⁄2 cup freshly grated organic horseradish root
1 medium organic onion, chopped
10 cloves organic garlic, crushed or chopped
2 organic cayenne peppers, chopped
Zest from 1 organic lemon
Juice from 1 organic lemon
1 quart organic apple cider vinegar
1⁄4–1 cup raw local honey, more if needed
Instructions
1. Add the prepared roots, onion, garlic, peppers, lemon zest and juice, and enough apple cider vinegar to cover all in a quart jar. Lay a piece of natural parchment paper over the opening of the jar to keep the vinegar from touching the metal lid (or use a plastic lid).
2. Shake well! Store in a dark, cool place for 1 month and remember to shake often.
3. After 1 month, strain the concoction through a kitchen strainer, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquid goodness as you can from the pulp while straining.
4. Add 1⁄4 cup honey and stir. Taste your cider and continue to add honey in 1⁄4-cup increments until you reach the desired sweetness.
To Use: Just a tablespoon will support your immune system when everyone else is getting the cold or flu, but you should feel free to use this oxymel as often and as much as you like.
Queen of Hungary Oxymel
This traditional recipe is said to be what kept the queen of Hungary looking young and beautiful long past her prime. It is not typically made into an oxymel, but I couldn’t resist. You will undoubtedly find a number of internal as well as external uses for this beautiful formula.
Ingredients
6 parts lemon balm
4 parts chamomile
4 parts rose petals
3 parts calendula
1 part lemon peel
1 part rosemary
1 part sage
3 parts comfrey (add only if you plan to use this topically)
1 quart organic apple cider vinegar
Rose water (see step 4 for quantity)
Raw honey (see step 4 for quantity)
Instructions
1. Add the lemon balm, chamomile, rose petals, calendula, lemon peel, rosemary, sage, and comfrey (if using) to a quart mason jar.
2. Warm the vinegar (don’t boil or allow it to steam) and pour it over everything in the jar. Place a plastic lid on the jar and set the jar aside, shaking it daily for at least 2 to 3 weeks. I like to allow this to steep for 6 weeks, but if you are in a hurry and the vinegar smells potent you can stop it earlier.
3. Strain out the herbs.
4. For every cup of herbal vinegar add 1⁄2 cup rose water and 1⁄2 cup honey.
To Use: Add this oxymel to a spritzer bottle or use on a cotton pad as an astringent for your beauty routine. This is one of those old gypsy remedies that’s rumored to be good for everything, and those rumors might be true. When used in apple cider drinks, this oxymel can become the base for an exciting switchel or add intriguing depth to a shrub.
Traditional Thieves Oxymel
Rumored to have protected thieves during the plague in England, this combination of herbs has strong antibacterial and antiseptic properties. Here, it’s made as a traditional oxymel that can be used internally or externally.
Ingredients
1 tablespoon lavender
1 tablespoon rosemary
1 tablespoon sage
1 tablespoon thyme
2 cloves garlic, smashed
2 or 3 sticks cinnamon, smashed
Handful of fresh lemon peels
16 ounces apple cider vinegar
1⁄4 cup plus 1–2 tablespoons raw honey
Instructions
1. Add lavender, rosemary, sage, thyme, garlic, cinnamon, and lemon peels to a quart mason jar.
2. Warm the vinegar (don’t boil or allow it to steam) and pour it over everything in the jar.
3. Place a plastic lid on your jar and set the jar aside, shaking it often for at least 2 to 3 weeks. I like to allow this to steep for 6 weeks, but if you are in a hurry and the vinegar smells potent you can stop it earlier.
4. Strain out the herbs. Add 1 teaspoon of honey to each tablespoon of vinegar.
To use: Drink as often as you want to prevent or fight off any passing plague.
Mulberry Shrub
A shrub is an American colonial-era drink whose name is derived from the Arabic sharab, which means “to drink.” It is a concentrated syrup of fruit, vinegar, and sugar that is traditionally mixed with water and often spiked with alcohol.
Ingredients
11⁄2cups mulberries
1 cup raw honey
Zest of 4 limes
1 cup apple cider vinegar
Instructions
1. Put the mulberries, honey, and lime zest into a bowl and stir to combine. Crush the berries so that they yield juice.
2. Cover the bowl and place it in the refrigerator to soak for a day.
3. Filter the mixture through a fine-mesh strainer or a jelly bag.
4. Add the vinegar to the strained syrup. You may need to pour the vinegar through the fruits a few times to rinse all the syrup away from the seeds.
5. Pour the syrup into a glass jar with a plastic lid and allow it to age for 1 week in the refrigerator before using.
6. Add 2 ounces of syrup to an 8-ounce drinking glass, fill with ice, and top with seltzer water or alcohol and drink.
Classic Switchel
A switchel is a combination of water, apple cider vinegar, ginger, and a natural sweetener. It originates from the Caribbean in the fifteenth century. The drink is intended to help cool the body, and it was often carried into the fields by workers.
Ingredients
1 part apple cider vinegar
1 part water
1 part raw honey
1 ounce grated ginger
Instructions
Stir together vinegar, water, honey, and ginger and serve chilled.
Citrus Switchel
This refreshing switchel is a great vehicle for Rosemary’s fire cider. While lemon is in the classic version of the recipe, many people mix it up and include all types of citrus. The more you experiment, the more unique this switchel is.
2 tablespoons raw honey (or, c’mon, why not add an interesting infusion?)
Juice from 1 whole small or 1⁄2 large citrus of your choice
Soda water
Instructions
Mix together the cider, honey, and citrus juice. Add more honey to sweeten to taste. Pour the mixture evenly into two 16-ounce glasses and add ice. Top with soda water and enjoy!
Greek Fire Cider Salad Dressing
Another great way to use the classic oxymel, this dressing is delicious on just about any kind of salad.
Mix together with a whisk the olive oil, cider, mustard, lemon juice, salt, oregano, pepper, marjoram, and garlic. Put in a shakable salad dressing bottle and keep in the refrigerator. Warm to room temperature before using.
Basic Honey Tincture
This recipe will work with most kinds of grain or distilled alcohol. If you want to tincture something that gives up its chemicals relatively easily (like rose petals), you can use an 80-proof brandy or rum. If you’re working with something that is fairly resinous, like myrrh, you need to use a grain alcohol or a distilled alcohol with the highest proof you can find. It is typical to use at least a 100-proof vodka for tinctures that involve plant material with chemical constituents that are difficult to isolate.
Ingredients
2 cups grain or distilled alcohol
11⁄2cups raw honey
6 ounces herb or herbal formula of your choice
1 cup water
Instructions
Add the alcohol, honey, and herb to a jar and seal it. Set it somewhere out of direct sunlight where the temperature is even. Shake or stir this mixture often. Allow your tincture to set for 1 month. At the end of the month, stir in 1 cup of water and reseal the jar. Continue to stir or shake the tincture for the next 2 weeks, then strain it and store in a sealed glass container.
Blackberry Cordial
Not all tinctures are medicinal. Once you learn the tincturing process you are free to explore the world of artisanal, small-batch liquors. This is one of our favorite tinctures to make when the garden is an embarrassment of fresh herb and fruit riches.
