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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.
How to make raspberry honey
There is nothing better than homemade raspberry honey to put on scones, pancakes, homemade bread and even ice-cream. This is how I make it. I hope you and your family enjoy it as much as we do.
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 and make sure the lid fits tight. You don’t want any of your honey leaking out as you make it.
Fill the jar half full of raspberries
Now pour your honey over the top of the raspberries filling it up to 1/4 of an inch from 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 on your jar tight. Now flip your jar over. Your purpose is to infuse the flavors and juices of the raspberries into the honey. Leave your jar on the cupboard where you can see it and remember to flip it over. I try to flip it 6 or 7 times a day the first week.
I love to watch the berries float up and down. Let the berries infuse into the honey for at least 3 weeks. You need to continue flipping the jar until you strain the berries off of the honey.
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.
Let me know how this works for you. Leave your comments below and more importantly ENJOY your honey!