Basil Mint Infused Honey Recipes

BASIL OIL (AND OTHER HERB FLAVORED OILS)

Steps:

• In a blender, puree the herbs and oil until completely smooth. Put the mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for 45 seconds, then pour through a fine-mesh strainer into a bowl. Don't press on the mixture, but you can tap the strainer against your hand to get the oil to drip through faster. Immediately strain the oil again through a flat-bottomed paper filter. If the filter clogs, you may need to change the filter partway through.
• It's okay to pick the filter up and squeeze it gently to get the oil out faster, but be careful not to break the filter. Sometimes a little dark liquid comes through the filter first. Don't worry; that's water. It will settle to the bottom because it is heavier than the oil. Let the filtered oil settle for a few hours, then pour it off the dark liquid. Store in an airtight jar in a cool, dark place.

BASIL MINT-INFUSED HONEY

Steps:

• Place honey and mint in a double boiler with water in bottom. Bring water to a boil, and bring honey to 185°F and keep at 185°F for 10 minutes.
• Remove from heat and let stand 10 minutes. Strain while still warm.
• Place in sterilized jars and cap.
• Label and decorate the jar as needed.

BASIL SIMPLE SYRUP

Steps:

• Combine the sugar, water, and basil leaves in a small saucepan and heat over medium heat.
• Bring mixture to a simmer, stirring occasionally, until the sugar dissolves into the water. Remove from heat and let the syrup cool.
• Pour the basil syrup through a sieve or strainer to remove the basil leaves. Store in the fridge for up to a week.

CINNAMON BASIL HONEY

Steps:

• In sauepan gently heat together the honey, spices and brandy.
• Put the basil sprigs into a sterilized jar and pour the hot honey mixture over them.
• Cover and allow the flavor to mellow for about a week.
• Use on French toast, pancakes and waffles.