Local Honey Infused with Basil

This honey is delicious and makes a beautiful hostess or holiday gift. But make sure you make some for yourself too. It’s too yummy not have some in your own pantry.

I have two basil plants growing in my mini backyard garden. One of them, a cinnamon basil, has rocketed until it’s almost as tall as my tomatoes. So I’ve been trying to use it in pastas, chicken dishes, eggs, etc. But honey was the perfect solution.

Using my kitchen scissors, I clipped the fresh basil down to about 5 inches on all the stalks. (Does basil grow on stalks?) And brought it inside. In the kitchen, I pulled off the leaves, rinsed the dirt and bugs off, and chopped it roughly. The chop is really just to let all the basil flavor and scent out. I ended up with over two cups of basil.

Next, I got out my honey. I used South Carolina Honey which is made by the bees in the town of Rembert (kind of near Columbia). I could’ve used even more local honey, but I didn’t make it to the Charleston Farmer’s Market this week, so I settled for what was at the Piggly Wiggly. I also washed three 12-ounce apothecary jars to put the finished honey in.

I poured all the honey into a double boiler. (Or a bowl placed inside a large pot of boiling water, like I did. If you use this option, be sure to place a butter knife between the bowl and pot so the steam can escape and the two won’t get stuck together.) Stir in the chopped basil. Using a candy thermometer, heat the honey over medium heat until it reaches 185-degrees, stirring occasionally. Then, pull the honey off, and allow it to cool for about 10 minutes.

Strained the honey into each of the jars, and add one whole basil leaf, just for decoration. Wait until the honey cools all the way before you put the lid on the honey, and decorate with ribbon or tags or however you’d like.

I’ve been enjoying my basil honey on toast. I’m so excited to try it in lemonade or over lemon cake too. Yum.