ELDERBERRY INFUSED HONEY (PART 2)

I shared how I make elderberry infused honey a few weeks back. (You can find that post here.) Here is part 2. I’m sharing how I finish the process by straining out the ingredients and reserving the delicious honey.

After about two weeks of infusing, the elderberries and cinnamon are ready to be strained out. During this infusion process, all of the beneficial properties literally soak into the honey. This creates a much more pleasant way to consume and absorb the benefits of each ingredient.

Generally I’m an unsweetened tea person. But when it comes to infused honey, I sneak in as much as I can when I can. If I feel a tickle in my throat or any tinge of cold or flu symptoms, I increase my usage and add it to my meals whenever I can. I tend to do spoonfuls straight out of the jar as well.

I used raw honey for its immune boosting properties. Mixed with the elderberry and cinnamon, it created such a gorgeous amber color. I’m smitten.

I store the honey in a cool, dark cabinet since I’m planning on using it right away. If I were saving it for later use, I would store in the refrigerator.

Gosh, it’s so good!

ELDERBERRY INFUSED HONEY (PART 2)

Equipments

• Clean and sanitized mason jar
• A funnel
• A small strainer/colander

Directions

1. Pour the infused ingedients over a funnel and strainer/colander in the mason jar.
2. Discard the ingredients and reserve the honey.
3. Use an air-tight lid and store in a cool, dark cabinet or pantry for several months.
4. Take spoonfuls as needed.
5. Enjoy!