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According to the Centers for Disease Control, influenza is everywhere. We’ve had a round of it in our house, and it wasn’t fun. I can’t remember the last time we drank so much hot tea– my poor hubby, who was trying to stay warm, drank it by the gallon, it seemed. I drank it strong and a little sweet, to stay awake if he needed something. It was long week, and we used lots of honey and lemon in the tea.
As he began to feel better, I started wondering how I could do the honey-lemon-tea thing more efficiently. After all, I didn’t want to have to run to the store for more lemons to squeeze every time I turned around twice. So I did a little research, and stumbled on this wonderful tutorial on making infused honeys.
I love that the infusions use whole foods and spices, which are easy to track down no matter where you are. For honey, check out what we have for you here at Lehman’s–it’s unpasturized and minimally processed, and you have a choice of varieties:
- orange blossom (the favorite at the Johnson household)
- buckwheat
- wildflower
- clover
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