Honey Syrup


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Down the street and around the corner from our home in Tehran, there is a little shop that sells nothing but honey. I remember jars and jars of artisanal bee nectar shelved across the walls, two gorgeous toucans sitting in the window, and my father substituting our daily multi-vitamin regimen with royal jelly. Afterall, queen bees are not born, but made.

In the winter time we would chew on honey comb and sip on mugs of warm water or light tea flavored with a squeeze of fresh lemon and a spoonful of honey. But, even winter days sometimes call for something cool and thirst quenching, that we can gulp and not sip, as it braces our insides while we sit by the dry heat of the fireplace. In a more refreshing winter drink, indeed honey solidifies as it hits cold liquids or ice. Simply dissolving honey in  hot water however cures the issue, and can even substitute your home bar’s basic and boring simple syrup, making your mixed drinks earthier and more complex. Use a good, local honey, and add a sprig of rosemary for extra depth and an herbal touch.

Simple Honey Syrup:

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You will need:

two parts honey

one part water

one sprig of rosemary

 

Directions:

Add all above ingredients to a saucepan, stirring over medium to high heat. Bring to a gentle boil, and continue to stir until the honey completely dissolves, about one minute. Remove from heat, cover with the lid, and let cool.

Once at room temperature, remove rosemary, straining the syrup it into an airtight container. You can then store it in the refrigerator for weeks, heck up to a month.

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Sweeten your cocktails, mocktails, lemonades, or drizzle on ice cream.

3 Comments

  1. Very interesting! I’ve recently taken to drinking a concoction of honey, apple cider vinegar and water. Supposed to be good for all sorts of things, but also tastes great.

      • You just educated me! I had no idea of its history, or that it had a name. Apparently it’s traditional to put ginger in there too. “Switchel” or “Haymaker’s Punch” they call it.

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