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Place the rosemary leaves in the mason jar. Make sure to remove the leaves from the sprigs, so there is plenty to space for the flavors to infuse. Then pour the raw honey over the rosemary until it covers the entire plant matter (or almost covers it). Seal jar for at least 24 hours or a week for maximum flavor infusion.

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Be sure to wash and thoroughly dry the jars! Small strainer. After 3-7 days, you'll want to strain your honey and toss the herbs or flavorings. First, add your herbs or flavoring to the jar. Pour the honey over and put on the lid. Pretty easy. At this point, you'll want to let the honey rest and the flavors infuse.

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Slowly heat your honey until it reaches a temperature of 185F (85C). Keep your honey mixture steeping at 185F for ten minutes. Remove from heat and allow your honey to cool for 10 minutes. Remove your tea bag from the honey. Gently and carefully pour your honey into your sterilized jars.

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Fill it 3/4 of the way with water and place your herb and honey jar in the pan. The water should come up the sides but not touch the cap. Gently warm the water over the lowest heat possible. As soon as the water starts to steam, turn off the heat. Allow the jar to warm for 15 minutes or so, then strain out the honey.

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Store in a cool, dry place. Directions for tea. Pour water into a pot, and add the chopped ginger. Bring to a boil, and then reduce to a simmer for 15 minutes. Strain the ginger tea into 1-2 mugs, and add lemon juice and thyme infused honey to taste. Further ideas and modifications.

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Combine herbs and honey: Place herbs in the bottom of a jar and fill the jar almost to the top with honey. Using a chopstick or other implement, stir to coat the herbs with honey. Top off with more honey to fill the jar. Wipe the jar rim with a clean cloth and cover tightly. Tip: Label the jar with the contents and date so you don't forget!

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Combine honey and flavoring (herb, spice, etc.) in a jar or container. Let sit at room temperature until your desired flavor has been achieved. Drain honey and store. Adding honey and dried flavoring in a jar. Draining honey after cold infusing. The cold method takes more time to extract flavor (at least 5 days).

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Instructions. 1. Place the desired amount of herbs and spices in a small jar (I fill the jar roughly ⅔ full, but there's no hard and fast rules). Then add the honey. 2. Top it with a lid and give it a good shake. Place it somewhere dark and cool for a few weeks. Taste it periodically to see how strong the flavor has become.

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Directions: Wash and thinly slice lemon. Peel and slice ginger. Place elderberry tea, lemon, ginger, and 1 cinnamon stick into a clean mason jar. Pour honey to completely cover. You can use a chopstick or butter knife to stir the plant matter to make sure that the honey has seeped into all of the nooks and crannies.

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Place the lavender into a clean glass jar, then crush with a wooden spoon. Add the honey to the jar. Stir to completely combine the lavender into the honey. Seal the jar with a lid, then place into a sunny window. Every few days, turn the jar over. Infused 3-4 weeks total.

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This ensures the infused flavor is on the stronger side, while bolstering the medicinal value of the honey if it will be taken as an herbal remedy. When the infusion is to your liking, carefully strain the honey through a fine mesh sieve. Decant the infused honey back into a clean jar (or into smaller jars, if desired).

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In a small saucepan, warm the honey and stir in the dried lavender. Continue to gently heat for around 3 minutes to infuse the flavours, keep stirring and do not allow the honey to bubble or burn. Set aside and to cool. After 8 hours (or overnight), gently warm up the infused honey over a low heat.

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Place loose herbs and spices in tea bag or cheesecloth and tie with string to keep the bag remained closed. Pour honey over the top of the tea bag, filling the jar. Use a chopstick or skewer to stir the honey, then top off the jar with additional honey if needed. Screw lid on tightly. Allow flavors to infuse for two weeks.

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Pour the honey to coat and fill the jar. Wipe the jar if you're messy. You don't want to screw the lid onto sticky honey. Infuse for a minimum of 6 days. Flip the jar when you notice the ingredients have floated to the top. Strain the honey through a fine metal strainer.

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Heat can destroy some of the nutritional benefits of honey. Wait until after the steeping process to add it in. Heat the water for your cup, mugs or pitcher. Add the tea bag and let it steep the desired amount of time. Remove tea leaves or bag and let it cool for a couple of minutes. Cautiously take a sip.