Thyme, Meyer Lemon and Bay Leaf-Infused Honey
We love infusing our own honey. Remember making potions as a kid? This is just like that — only for grown-ups. Infused honeys are quick and easy to make, and they open the door to a world of inventive flavour. The herbal base notes in this aromatic combination of thyme, Meyer lemon and bay leaf-infused honey complement its sweetness perfectly.
Our recipe is simple, calling for just a few ingredients, a little heat and a little time. We chose Meyer lemons because they’re sweeter and more fragrant than your average supermarket lemon, but feel free to substitute another type of lemon or in-season citrus fruit if you like. We made things even zingier with lemon thyme because of its piquant aroma and floral flavour, which pairs well with the bay leaves and citrus, but any readily available thyme will work.
We recommend drizzling this delightful infusion over our Bianco-Inspired Pistachio Pizza. You can also use it as an alternative to regular honey in topping recipes, or as a dip for crusts. If you’d like to expand your honey repertoire, check out our chipotle honey recipe or buy a bottle of Mike’s Hot Honey.
This recipe is part of our garnish of the month series. Find the rest of the series here.
20 minutes active, 24 hours passive
1 cup (237 milliliters)
1 bunch (30 grams) lemon thyme
zest of 2 Meyer lemons (12 grams)
2 bay leaves
⅔ cup (200 grams) honey
Place all of the ingredients in a saucepan, and heat until the honey is melted and easy to stir. Transfer the combination to a sealed container and let it sit overnight at room temperature. Rewarm the mixture and strain out the herbs before storing or using your infused honey.