Make this delicious mint infused honey for yourself or give it away as a gift. It’s the perfect addition to herbal tea, lemonade, baked goods, marinades, and more.
The growing season is in full force here in Ohio. The spring blooms have faded, and the summer flowers are beginning to appear. Even though I don’t plant them, when I see red geraniums, 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 infused honey.
How to Make Mint Infused 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.
Mint infused honey tips
- Try to keep the mint leaves 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 extra 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 use for infusing is dated more than a year away.
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 dry 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.
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Mint Infused Honey
- 30 oz. Organic honey
- 2 cups very loosely packed dried mint
- 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.
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