Rose Honey

Rose Honey
Rose HoneyMatt Taylor-Gross

This idea comes from Christine Buckley, an herbalist and food stylist in NYC. She suggests breaking the petals into very small pieces so you don't have to decant the honey. The flecks or rose petals add texture and color and make it extra pretty. Use this any way you would use regular honey: in tea, on buttered toast, drizzled over fresh fruit or yogurt, or on anything else you'd like to add a floral sweetness to.

What You Will Need

Rose Honey
This idea comes from Christine Buckley, an herbalist and food stylist in NYC. She suggests breaking the petals into very small pieces so you don't have to decant the honey. The flecks or rose petals add texture and color and make it extra pretty. Use this any way you would use regular honey: in tea, on buttered toast, drizzled over fresh fruit or yogurt, or on anything else you'd like to add a floral sweetness to.
Yield: makes 1 1/2 Cups
Time: 40 minutes

Ingredients

  • 1 cup (¾ oz.) edible rose petals
  • 12 oz. honey

Instructions

  1. Preheat the oven to 225°F. Wash a wide-mouthed glass jar with a fitted lid in hot, soapy water. Place the jar, upside down, into the oven until dry, 10 minutes. Carefully retrieve the jar from the oven and set, right side up, on a clean work surface. Let cool completely.
  2. Once the jar is completely cool, add the rose petals and honey. Using a wooden spoon, smash the rose petals until they’re broken up into evenly-sized, tiny pieces, about 10 minutes. Cover the jar and let sit in a cool, dark place for 4-6 weeks, turning the jar occasionally.