Flavoured Honeys: Flavouring honey with herbs is a creative facsimile to honeybees producing varied flavours from a different plants. These honeys can be offered as an alternative to syrups or jams at the breakfast table.

Basic Herbed Honey: 1 cup of honey; 1/2 cup fresh herbs or 1/4 cup dried. Heat the honey over low heat or in a microwave. Do not boil. Place the herbs in a jar that has a lid. Pour the hot honey over the herbs and allow to infuse for 10 days before using.
Herbs to use with the basic honey recipe: Rosemary, mint, lavender, lemon thyme, roses..

Spiced Basil Honey: 1 cup honey, 1/2 teaspoon ground cinnamon, 2 tablespoon brandy, 1/4 cup dried cinnamon basil. Heat the honey over low heat, add the brandy. Place the cinnamon and cinnamon basil in a sterile jar and pour the honey over. Let mellow for 10 days. Good on waffles, French toast and vanilla ice-cream....

Herbal Syrups: A sweetener that can be used for pancakes, waffles, French toast and as a base for a cool drink!

Basic Herbal Syrup: 3 cups water, 1 cup fresh herbs or 1/2 cup dried herbs, 2 cups of sugar. Make an infusion with the water and herbs by bringing the water to a boil and then pouring over the herbs that have been placed a teapot. cover and let the herbs steep and infuse for 2 to 3 hours, Strain the infusion (a tea strainer should help). Then combine the liquid and sugar in a saucepan. Bring to a boil stirring until the sugar dissolves the continue to cook while stirring occasionally until the liquid thickens into a syrup. This takes 12 to 15 minutes. Remove from the heat, cool and bottle. Keep refrigerated.

Rosemary and Orange Syrup: 1 1/2 cups water, 1/4 cup rosemary, 2 1/2 cups sugar, 1/1/2 cups orange juice, 2 tablespoons orange zest. Bring the water to a boil and pour over the rosemary and orange zest. Let steep for 2-3 hours. Strain and combine the rosemary infusion with the orange juice and sugar. Boil until thickened 15-20 minutes. Pour into a bowl to cool. skim and pour into a sterilized bottle.