In a restaurant in Idaho we have enjoyed Raspberry Honey on a nice hot scone. Yum makes my mouth water just to think about it. I would have to say my favorite part is the Raspberry honey. read moreI make my own to put on scones, pancakes, homemade bread and even ice-cream. Here are the directions. I hope you enjoy it.
Depending on how much you would like to make:
You will need a clean canning jar and a lid that will fit tightly. Make sure the jar is dry.
Fill the jar half way full of the raspberries.
Now pour your honey over the top of the raspberries. Leave about 1/4
of an inch of airspace at the top. (You may need to add a little more honey later when the air bubbles get out from between the raspberries.
Put the lid to your jar on tight. Now flip your jar over. Your purpose is to infuse the flavors and juices of the raspberries into the honey. Place your jar on the counter and get your exercise. Every time you walk past it just flip it over.
I love to watch the berries float up and down. Leave your berries in the honey for 3 weeks.
After three weeks: Take a piece of cheesecloth or a wire strainer and strain the berries from the honey. You can put the berries on something like ice cream, pancakes, or maybe inside of a crepe.
Put the Raspberry honey in a cute little jar. If you aren’t going to use it right away store it in the refrigerator or someplace cool. (Do not use if the honey gets mold on it or smells bad. I have never had this happen but just in case.) Remember never feed honey to a baby.