Makes 2 cups
This honey can be made 1 month in advance. Store wrapped in the refrigerator. If it becomes too thick, set in a bowl of warm water or microwave on low power for 30 seconds at a time until it thins out.
Ingredients
- 1 1/4 cups honey
- 2/3 cup freshly squeezed lemon juice
- 5 tablespoons minced rosemary
- 1 1/4 teaspoons coarse black pepper
- 1/2 teaspoon kosher salt
Directions
- Whisk the honey, lemon juice, rosemary, peppercorns, and salt in a small saucepan until combined. Bring to a simmer and reduce over medium-low heat to a thick syrup, 15 to 20 minutes. It should look as though all the liquid has evaporated, leaving soft popping air bubbles. Cool for 15 minutes.
