Whether you keep bees yourself, support local beekeepers, or just love honey, The Fresh Honey Cookbook by Laurey Masterton (Storey Publishing, 2013) presents recipes for every time of year featuring different honey varietals and seasonal ingredients.This recipe is for making tea, sweetened with honey instead of sugar.
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I migrated to the South after a childhood in the North, where I had known iced tea as only a summertime drink. In North Carolina, tea (the “iced” is assumed) is a year-round beverage. I’ve gotten used to it. Here’s my honeyed version. By the way, if you have enough sun in your area to make “sun tea” (by putting tea bags in a glass jar filled with water and letting it sit in the sun for a few hours), simply add honey while the water is still warm and you’ll have nice sweet honey tea — just like that.
• 6 tea bags
• 1/4 – 1/2 cup honey, preferably avocado honey (depending on how sweet you like your tea)
• Fresh mint sprigs for garnish
2. Allow to steep for 20 minutes to make a strong tea. Remove the tea bags.
3. Cool to room temperature or, better yet, make ahead of time and store in the fridge until ready to serve.
4. To serve, pour the rich sweet tea into ice-filled glasses. Garnish with mint sprigs.
More from The Fresh Honey Cookbook:
• Coconut Macaroons with Dried Cherries
•Chunky Heirloom Tomato Gazpacho with Lemon Crème Fraîche
•Creamy Chicken and Coconut Curry
•Fresh-From-The-Garden Beets with Oranges and Blue Cheese
Excerpted from The Fresh Honey Cookbook, © by Laurey Masterton, photography by © Johnny Autry, used with permission from Storey Publishing. Buy this book from our store: The Fresh Honey Cookbook