Make Your Own Healing Honey Infusions

Honey is a sweet, viscous food substance produced by bees and some related insects. Bees produce honey from the sugary secretions of plants (floral nectar) or other insects through regurgitation, enzymatic activity, and water evaporation, and store it in wax structures called honeycombs.

The variety of honey produced by honey bees is the best-known, due to its worldwide commercial production and human consumption.Honey is collected from wild bee colonies, or from hives of domesticated bees, a practice known as beekeeping.

Honey has been used by countless cultures all around the world over the past 2,500 years.
While the numerous health benefits of honey have made it an important element of traditional medicines such as Ayurvedic treatments, scientists are also researching the benefits in relation to modern medicine, particularly in the healing of wounds.

But what makes honey so popular?
Most likely, it is the ease with which it can be consumed. One can eat it directly, put it on bread like a jam, mix it with juice or any drink instead of sugar, or mix it with warm water, lime juice, cinnamon, and other herbs to make a medicine. It is savored by all due to its taste as well as health benefits, making it extremely useful and versatile.

Its benefits include the following treatments, taken from both traditional and modern medical experts.

Here are 2 flavors to infuse your honey and make it that much more wonderful.

Formula for infusing your honey: Use 1 cup of honey (raw and organic is best), flavoring to your taste, a saucepan, strainer, and an 8 oz. glass jar with a tightly fitting lid.

1. Lemon-Honey:

Of course this was number one. Lemon + honey = amazing. When you come down with any sort of cold, putting lemon and honey together is a go-to for making you feel better.

You will need…

-1 cup of honey
-1 tablespoon grated lemon peel
-2 fresh slices of lemon, juice and tossed in (optional)


Pour 1 cup of honey into your pan and add 1 tablespoon of freshly grated lemon peel. Toss in 2 slices for boosted flavor if you like. Heat these together for about 10 minutes, making sure to keep the heat relatively low. Burned honey doesn’t taste as bad as some other things do burned, but you still want to avoid it. After you’ve heated the mixture, let it sit for 1-2 hours or up to 1-2 weeks. After its infused strain if you’d like, and place in a glass jar with a tightly fitting top. Know the longer it sits for the stronger it will taste.

Good to use:

If you have a bad cough or cold, place a healthy dollop of your lemon infused honey at the bottom of a cup. Pour freshly boiled water over the top, drop in a teabag, and give it a good stir. The lemon can loosen phlegm, while the honey soothes irritation. You can also slowly heat the lemon infused honey while adding the juice of one freshly squeezed lemon. When it’s still hot and liquid, sip slowly.

2. Cinnamon-honey:

At the state fair one of my favorite things has always been in the horticulture building. It’s the exhibit on bees and honey, where you can purchase just about any flavor honey stick you can imagine. My favorite, having a soft spot for cinnamon, was always…cinnamon. This flavorful spice complements honey well not only in taste but in function, being filled with all kinds of healthy benefits

You will need…

-1 cup of honey
-4-6 sticks of cinnamon
-a pinch of ground cinnamon (optional)


I am crazy about cinnamon, so I tend to add it generously, but try starting with 4 sticks if you’re unsure. Pour 1 cup of honey into the saucepan, and drop in the cinnamon sticks. Push them down with a spoon to submerge them. For 10 minutes on low heat let the mixture heat up, and then let it sit for around 2 hours or up to 1-2 weeks. Strain if you’d like and store in glass jar.

Good if used:

In tea, just like the lemon-honey, or eaten straight off the spoon. It’s also delicious spread on a plain piece of toast. Cinnamon is chock full of anti-oxidants, possesses antifungal properties, and helps break up congestions/clear the sinuses. Even just a half a teaspoon a day has been shown to lower cholesterol levels.


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