Buzz
I’m a proud and unrelenting supporter of beige food—I’ve always embraced it and always will—but even I can acknowledge that a splash of bright color can make a dish, snack, or drink far more delightful. And if that splash of color comes in the form of a tangy and sweet berry-infused honey, then it’s even more irresistible.
Berry honey is a two-ingredient discovery I first came across while exploring Martha Stewart’s website. It’s a straightforward recipe: just add berries to honey, let it simmer, strain it, and enjoy. Martha typically uses fresh raspberries (probably plucked from her own berry patch), but there’s no reason you can’t use frozen berries, and feel free to experiment with different types of berries.
Because berries contain a lot of water, berry honey tends to be less thick than regular honey. To make a thicker honey, stick to a one-to-one ratio of honey and berries. If you prefer a more pourable consistency (perfect for cocktails), double the amount of berries. Both ratios will give you a gorgeous, jewel-toned syrup that's both tangy and sweet, making it perfect for stirring into cocktails, drizzling over ricotta toast, or blending into a vinaigrette. To prepare it, you will need:
1 cup of honey
1-2 cups of frozen berries, depending on how thick or runny you want your honey to be
Combine the honey and berries in a small saucepan and bring it to a gentle simmer. Stir occasionally to break up any chunks of frozen honey or berries, then allow it to simmer once more. Strain the mixture through a fine mesh sieve, saving the solids for smoothies or as a topping for yogurt. Allow the honey to cool to room temperature before transferring it to the fridge, where it can be stored for up to two weeks.
