How to Make Mint Honey

Make this delicious mint honey for yourself or give it away as a gift. It’s the perfect addition to herbal tea, lemonade, baked goods, marinades, your favorite cocktail, and more.

Here in Ohio, the growing season is just around the corner. The spring blooms are beginning to fade, and the summer flowers will soon appear. Even though I don’t plant them, when I see red geraniums in the neighborhood, I know summer has arrived! I’ve also been able to get my small herb garden planted. I’ll be sharing that soon, but for now, let’s talk about mint honey.

How to Make Mint Honey

I included detailed directions in the recipe card below, but in all honesty, this is so easy that anyone can do it. All you need is honey, mint, and a little bit of time! The mint adds such a bright and fresh taste to the honey…and the flavor is amazing.

• Begin with two clean pint sized mason jars.
• Place one cup of loosely packed dried mint in each jar.
• Add 15 oz. (approximately) of honey to each jar.
• Seal tightly.
• Let sit at room temperature for 5 to 7 days. Make sure to invert the jar or swirl the honey around at least once per day.
• Using a strainer, pour the honey into 8 oz. glass jars.
• Tightly cap with the jar lid and attach free printable tag. Make sure to put the date on the back of the tag.
• Honey will last in the capped jars for up to a year.

Tips for Perfect Mint Honey

• Keep the mint leaves whole. Whole mint leaves are much easier to strain than crushed mint.
• Any dried herb can be used in place of, or in addition to, the mint. Suggestions are: rosemary, basil, chamomile, thyme, lavender, lemon balm, or a couple of vanilla beans.
• I prefer organic, orange blossom honey, but any type of honey can be used.

Dried vs. fresh herbs

It is OK to use fresh mint when making infused honey, but I recommend dried mint to avoid any excess moisture in the honey. Use my method to dry herbs in the oven or follow this simple procedure:

• Wash and pat dry a large bunch of fresh mint. (About 20 sprigs.)
• Place the clean mint on a cooling rack.
• Let sit for one to two days. This air dry method will eliminate all the moisture.

Does honey go bad?

If using dried herbs and if stored properly, this honey will last for up to a year. Keep the honey jars tightly-capped in a cool, dark place. Make sure the honey you purchase for infusing is dated more than a year away.

DON’T FORGET TO PIN THIS!

Straining and Pouring

You’ve heard the phrase “slow as molasses.” Well, the same thing can be said of honey. When you are ready to strain the honey, make sure to allow yourself plenty of time. You can’t be in a hurry! If you are making the honey for yourself, simply strain it from one mason jar into another, or into a honey pot.

If you are making it to give as a gift, and using smaller jars, pouring slowly helps keep the jars clean and drip-free. (If you do end up with drips, just wipe clean with a damp paper towel.) I used 8 ounce jars, but 4 ounce jars with a wide mouth would be better. Some of the honey sticks to the mint, so some of it is lost in the straining process. Smaller jars would make the honey go much further.

Mint Honey

4.41 from 5 votes

Make this delicious mint honey for yourself or give it away as a gift. It's the perfect addition to herbal tea, lemonade, baked goods, and marinades.

Prep Time 30 minutes minutes

Servings 3 8 oz jars

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Ingredients

 

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• ▢ 30 oz. Organic honey
• ▢ 2 cups very loosely packed dried mint

Instructions

• Begin with two clean pint sized mason jars.
• Place one cup of loosely packed dried mint in each jar.
• Add 15 oz. (approximately) honey to each jar.
• Seal tightly.
• Let sit at room temperature for 5 to 7 days. Make sure to invert the jar or swirl the honey around at least once per day.
• Using a strainer, pour the honey into 8 oz. jars.
• Cap tightly and attach free printable tag. Make sure to put the date on the back of the tag.
• Honey will last in the capped jars for up to a year.

Nutrition Label

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Ann Drake

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