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.
Photography: Katie Quinn Davies
Martha Stewart Living, April 2011
- Prep Time 10 minutes
- Total Time 55 minutes
Yield Makes 1 cup
- 1 cup light-flavored honey, such as clover
- 5 rosemary sprigs (3 inches each)
- 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.
Honey can be stored in an airtight container at room temperature for up to 1 week.
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