In the Kitchen

Honey Quest


I have a newfound appreciation for honey and all that goes into making it. The bees do the making, but getting them from the bees and into a jar is an involved process as well. Once that golden goodness is extracted, uses for it are endless.

At a farmers market thins weekend, there was a stand selling drinks that were usual fare with slightly unusual twists, like iced hibiscus tea, and a lemonade concoction that included watermelon, strawberries, and honey. Overall, the lemonade still tasted like your standard lemonade, probably due to its tartness, but that got me thinking about some sort of liquid refreshment that would fit in at farmers markets…

I’d love to incorporate enough honey in there, where its presence is obvious and not just a subtle sweetener.  A quick, five-minute search yielded the following recipes on my list of things to try:


1/2 c. dried apricots
2 c. unsweetened pineapple juice
1/2 c. honey
1/2 c. orange juice
3 tbsp. lemon juice
1 (3.3 oz.) can evaporated milk
Soak apricots in pineapple juice until softened. Place in a blender container; blend until smooth. Add remaining ingredients and blend well. Chill before serving. Makes 6 servings.


2 quarts spearmint tea
1 qt. apple cider
1 qt. grape juice
Juice of 2 lemons
Honey to taste
Put in large punch bowl. Serve with slices of lemon. Yield: 1 gallon


1/2 c. honey (more or less to taste)
1/2 c. apple cider vinegar (more or less to taste)
1/2 gallon water
Mix ingredients together, chill and serve cold.


3 qts. apple cider
1/2 of a 46 oz. can apricot nectar
1/2 of a 46 oz. can pineapple juice
6 oz. orange juice concentrate
4-5 cinnamon sticks
1 doz. whole cloves
Honey, if desired
Combine all ingredients and simmer 2-3 hours. Serves 15-20.


6 c. apple juice or cider
3 tbsp. lemon juice
1 stick cinnamon
1 tsp. lemon peel; optional
1 (18 oz.) can pineapple juice (2 1/4 c.)
1/4 tsp. nutmeg
1/4 c. honey
In large saucepan, heat juice and cinnamon to boil. Reduce heat, cover, simmer 5 minutes. Uncover; stir in other ingredients and heat 5 minutes more.


1 1/2 c. water
1/2 c. honey
1/2 tsp. cinnamon
6 whole cloves
2 pieces of crystal ginger
1 gallon cider
3/4 c. orange juice
1/8 c. lemon juice
Combine water, honey, cinnamon, cloves and ginger in a small sauce pan. Simmer for 1 hour. Strain. In a large pan, heat the juices and cider to boiling point. Add the spice mixture and stir. Serve hot.

Note: if doubling recipe use 3 pieces crystal ginger.

Leave a Reply

Your email address will not be published.Required fields are marked *