Wild Rose Infused Honey

These multi-flora wild roses are the prettiest I have ever seen, with sun drenched blossoms of bright coral pink, deep rose, pale pink, pale violet, and white.  If it weren't for their thorns, and bumblebees, I would have fallen into their fulsome boughs, just to inhale the sweet fragrance of Summer!

Wild roses bloom for only a handful of days each Summer.  With a few handfuls of their precious petals, you can preserve them, to enjoy year 'round.  Wild Rose Infused Honey is as easy as a Summer breeze to make in your own kitchen.

Recipes vary from one cup of rose petals for every cup of honey, to two cups of rose petals for each cup of honey.  The infusion period also varies from as little as one week to one month.  All of the recipes recommend picking the petals after the morning dew has dried.  Some recipes suggest drying the petals for a day, before making the honey infusion.  Use only the petals, not the stamens, or rosehips, or any little insects which might be sunning themselves.  Most importantly, use pesticide-free rose petals.

Wild Rose Infused Honey

8 Cups organic, pesticide-free rose petals

4 Cups organic honey, warmed

Pack the rose petals into a sterilized Mason jar, pushing the petals down until the jar is about three-quarters full.  Pour the warm honey over the petals, so that the petals are covered with honey.  Stir to remove air bubbles, and make room for a little more honey.  Put a sterilized lid on the jar, and set it aside in a warm place for one to four weeks.  Stir the honey every few days.  Taste the honey each week, until the rose flavour is the right intensity for you.  Warm the Mason jar of honey in hot water, so that the honey will pour easily.  Strain the honey through a sieve, pressing the petals to release even more flavour and honey.  Pour the rose infused honey into another sterilized jar, and seal it. Call Martha Stewart, and brag!

Enjoy your honey on fresh baked scones or morning toast...or, pour over vanilla ice cream...or, stir into freshly whipped cream, and spoon over fresh berries.  Did you know that wild roses and blackberries are from the same family?  They're practically cousins!  They even look alike. Blackberry Peach Pie with a dollop of Wild Rose Honey Whipped Cream - Summer in every bite!

Photographs copyright of:  Ruth Adams, Widow's Endorphins Photographic Images Incorporated.