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Rosemary Honey

Drizzle this honey over fresh ricotta spread on toast or stir it into a mug of mild tea. It can also be used as a glaze for poultry or pork when whisked with fresh lemon juice.

  • Prep:
  • Total Time:
  • Yield: Makes 1 cup
Rosemary Honey

Photography: Katie Quinn Davies

Source: Martha Stewart Living, April 2011


  • 1 cup light-flavored honey, such as clover
  • 5 rosemary sprigs (3 inches each)


  1. Bring honey and rosemary to a simmer in a small saucepan. Cook for 5 minutes. Remove from heat, and let steep until cool, about 45 minutes. Remove rosemary, or leave in for a stronger flavor.

Cook's Note

Honey can be stored in an airtight container at room temperature for up to 1 week.

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