I am being seduced by a thick, sweet, delicious substance. Honey has my heart these days, and it is well earned. Right now I think I am most enamored by the infinite varieties of honey. From buckwheat to wildflower, honey is a bit like wine; influenced greatly by the area in which the honeybees live and forage for pollen.


I have a fantastic buckwheat honey from Manitoba, which is dark and deep and delicious, and fairly runny. Then there’s the light gold honey from Spillimacheen, British Columbia, which is the lightest hue of gold, and so thick and sticky it’s just like candy. The sheer variety of colours, textures, and flavours of honey have me totally enchanted.

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So, I suppose it’s no wonder I decided to start doing something with my honey. I’m working on eliminating refined sugars from my life wherever I can, and replacing them with honey, maple syrup (I am Canadian, after all), and other natural sweeteners. This rose scented honey seemed like the perfect thing to add to iced teas, or drizzle on shortbread. Just thinking about it makes me want to go have a Downton Abbey tea party.

13-07-13-pic06 The best part about this is how delightfully simple it is. We have a massive rose bush in our garden, so I started by gathering a few handfuls of beautiful, pink rose petals. I have them a good rinse to remove any dirt and insects (we don’t use pesticides on our roses, and this part is very important—make sure your roses are pesticide free!), and laid them out to dry.


Once dry, filled a 250mL mason jar with rose petals and topped it off with some Light Gold honey from Beeland (I warmed it in a hot water bath to make it pourable). I was able to get close to a full 250mL into the jar in addition to the rose petals—they compress down quite nicely.


Then, I waited. I placed the jar on a sunny windowsill and would flip it once or twice a day to keep things mixing. The rose petals candied quite quickly—honey is a strong humectant, meaning it easily vampired the moisture out of the rose petals, leaving them shriveled up and soaked in honey. Mmm.


The resulting honey is delightfully fragrant—roses plus the original honey, of course. It’s fabulous and classy, and I love it.


Rose Petal Honey

~1 cup lightly packed rose petals—organic, pesticide free, rinsed & air dried
1 cup lightly flavoured honey—choose a nice, thick one if you can

Warm the honey in a hot water bath until it is easily pourable.

Pack the rose petals into a 250mL mason jar. Pour honey on top, stopping to rap the bottom of the jar on the counter to knock out air bubbles and make room for more honey. Once the jar is full, cap it and set it on a sunny windowsill. Flip the jar once or twice a day to combine.

Enjoy after at least a week, but leave the rose petals in the honey—they’re delicious, and the flavour will just get stronger!

Looking for more great infused honey recipes? Check out Everyday Roots’ post on 5 Healing Honey Infusions for more great ideas!