Rosemary Infused Honey: An Easy Herbal Honey Recipe

Rosemary-infused honey is a great way to preserve the fresh garden flavors from the garden and another great addition to your slow living kitchen pantry!

Honey is one of my favorite ingredients to work with, and this herb-infused honey is a great addition to my other blended honey: lavender honey, thyme honey, and fermented lemon honey. it comes together in a few minutes and is a great way to capture the flavors of this powerful herb.

Jump to:

• What is rosemary-infused honey?
• Ingredients
• How is rosemary-infused honey made?
• What are the benefits of infusing honey?
• How to use rosemary-infused honey?
• How to make a rosemary honey simple syrup
• Storage and tips for infusing herbs and honey
• Need any ideas for other honey infusion recipes?
• FAQ
• 📖 Recipe
• 💬 Comments

What is rosemary-infused honey?

What's the buzz?
Honey, ya'll. Honey.

Rosemary-infused honey is a mixture of raw honey and fresh rosemary. The rosemary adds a wonderful flavor to the honey and imparts excellent health benefits.

Ingredients

• Raw Honey
• Fresh Rosemary

How is rosemary-infused honey made?

Making this recipe is as simple as adding fresh or dried herbs to your raw honey. There are two different methods in infusing the flavors of an herb info honey: a cold infusion, which relies on time, keeping the honey at room temperature.

This results in a lighter flavor. Using heat over the stovetop will speed up the process and result in a more robust flavor profile. I stick with the cold process for a couple of reasons. First, I prioritize slow preservation methods (welcome to the quiet living kitchen!), allowing the raw honey to retain its antimicrobial properties.

You can store it in a jar on your countertop (if it's not too hot) or infuse it in the fridge. We've found that the refrigerator works best when using fresh herbs, but if using dried herbs, storing them on the counter will work great!

To make rosemary-infused honey, you need fresh rosemary, raw honey, and a mason jar.

Place the rosemary leaves in the mason jar. Make sure to remove the leaves from the sprigs, so there is plenty to space for the flavors to infuse.

Then pour the raw honey over the rosemary until it covers the entire plant matter (or almost covers it).

Seal jar for at least 24 hours or a week for maximum flavor infusion. Once that time has passed, strain the mixture through a fine-mesh strainer or cheesecloth into another container. The result should be just pure honey.

What are the benefits of infusing honey?

Honey has been touted for centuries as a natural home remedy for treating sore throats and coughs, boosting energy, and aiding sleep. It's also great for supporting immune health and reducing inflammation. When you add fresh or dried herbs to your raw honey, you get even more amazing benefits from both ingredients!

How to use rosemary-infused honey?

Infused honey makes a great gift. Place in jars or small bottles and label them with the herb's name or spice infusion. You can make several types of infused honey at once, so your lucky recipient has plenty of different tastes on hand.

There are endless ways you can use rosemary-infused honey, but here are a few ideas:

• Use it as a condiment! For example, spread it on toast or biscuits or swirl it into yogurt.
• It's a dessert flavor booster! Drizzle it over fruit or baked goods like cookies or muffins.
• Add it to warm tea or coffee for an extra kick of flavor (or use this recipe for rosemary tea!).
• Use it in savory dishes, and they are great with chicken and pork!

How to make a rosemary honey simple syrup

Simple syrup is the sugary base added to desserts and drinks to sweeten them up. It's made by boiling water and sugar together until it's all dissolved, then allowing it to cool down before using it. You can also use the simple syrup to give drinks an extra punch of flavor if you add something like vanilla extract or rosemary-infused honey.

Simple syrup is super easy to make. Combine equal parts water and rosemary honey with a whisk in a small saucepan. Heat over medium-low heat, stirring gently until combined and dissolved. Allow the simple syrup to cool before using.

Storage and tips for infusing herbs and honey

If you want to make your infusions, knowing how to best store your herbs and honey is essential. The exact storage and usage tips apply even if you're buying your herbs from a grocery store or farmer's market.

Store honey at room temperature in a container, as that prevents it from absorbing moisture from the air. Once it absorbs water, it will ferment and lose its delicious taste.

You can use any kind of honey for infusion—I like to use raw honey for health purposes and clover honey for a more neutral flavor profile in my cooking. When using honey for an injection, you don't need very much of it so a small jar will last a long time.

When storing fresh herbs, take extra care to preserve their flavor and keep them from going bad. The herbs should be kept in a cool place away from sunlight and moisture; they are typically stored in the fridge in plastic bags or containers with lids.

Some herbs are known to keep well at room temperature if placed on top of paper towels (to absorb excess moisture) inside of a glass jar with an airtight lid.

Need any ideas for other honey infusion recipes?

I've got you!

We've got you covered if you're looking for some new ways to infuse your honey.

Vanilla honey

Combine a half teaspoon of vanilla extract to ¼ cup honey and stir until combined. It can be drizzled over pancakes or waffles, added to tea, or enjoyed on its own.

Tulsi infused honey

Add 1 tablespoon chopped Tulsi leaves (or substitute with dried Tulsi leaves) to a quarter cup of honey and sit at room temperature for 24-48 hours before removing the leaves.

Cinnamon infused honey

Add one cinnamon stick (broken into pieces) to a quarter cup of honey and let sit at room temperature for 24-48 hours before removing the cinnamon stick.

Lemon infused honey

Add three lemon slices (peeled) to a quarter cup of honey and sit at room temperature for 24-48 hours before removing the lemon slices.

FAQ