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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (24g) Recipe makes 16 servings |
||
| Calories 65 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1mg | 0% | |
| Potassium 28mg | 0% | |
| Total Carbohydrate 17.7g | 5% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 17.4g | ||
| Protein 0.2g | 0% | |
Basil Mint-Infused Honey
By: ~Rita~
Apr 16, 2007
You can make straight mint or straight basil. Great for pot stickers, spring rolls or add to a dressing for a fruit salad.
SERVES 16
Ingredients
- 1 cup honey
- 1/2 cup mint leaf, loosely packed or 1/8 cup fresh mint, chopped
- 1/2 cup basil leaves, loosely packed or 1/8 cup fresh basil, chopped
Directions
1
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.2
Remove from heat and let stand 10 minutes. Strain while still warm.3
Place in sterilized jars and cap.4
Label and decorate the jar as needed.
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- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
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Featured Reviews for This Recipe
From: lindseylcw
On Apr 17, 2007
I had this exact recipe when I was in Provence served over a poached pear - so simple but so good
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