If you’re looking for a homemade holiday gift idea for others or yourself, look no further: Radio Active’s food columnist is suggesting you infuse your holidays with flavoured syrups and honeys.
Chef Doreen Prei says these can make great gifts and can be used for cooking or marinating.
Here’s how to do it:
Infused honeys and syrups for an easy homemade gift3:13
To make the simple syrup:
- Heat a one-to-one ratio of sugar and water (with a touch of sea salt)
- Bring the mixture to a boil, stirring regularly, until you’ve got a clear, smooth liquid
- Pour into a measuring cup for easy pouring
To make the honey base:
- Add two large scoops of unpasteurized honey into a pot over medium head
- Add a pinch of salt
- Stirring occasionally, heat until honey is completely melted into liquid
Pick your flavours
When it comes to picking your infusion flavours, Chef Doreen recommends a little creativity, but has a couple of tried-and-tested flavours sure to win over the taster.
When choosing what flavours to infuse, Chef Doreen recommends taking a look around your kitchen, and getting a little creative with combinations. The one guarantee she makes: the better-quality the ingredient, the yummier the outcome. (Sam Martin/CBC)
Some combinations to try in the simple syrup:
- Juniper berry and pink peppercorn
- An Earl Grey tea bag (steeped for four minutes in the syrup), cinnamon, dark chocolate, vanilla and cardamom combo
- Thai chilli, coriander seeds and star anise
For the honey:
- Truffle oil and fresh thyme
- Sliced carrot, coriander seed, star anise and lemon zest
Add your ingredients to a small, empty glass jar before pouring the liquid over top. Leave the jars uncovered for at least 10 minutes to cool before sealing.
The infusions can be used anytime within the next 10 days.
Prepare your ingredient combinations and add to each container before pouring in the simple syrup or honey mixture. (Sam Martin/CBC)
What next?
Syrup and honey infusions can be used for marinating or cooking — or they can up the ante in a holiday beverage.
Stacey-Jo Strombecky explains:
Picking the perfect pairing for your infusions1:57
Doreen Prei is a private chef, food consultant and Radio Active’s food columnist. She joins the show every Thursday at 4:40 p.m.
You can learn more about Doreen on her website, or follow her on Twitter.