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