How to make Liquid Honey (aka Honey Simple Syrup) – an easy way to revive overly thick honey and keep it loose and liquid so it’s easy to pour and mix into vinaigrettes, marinades and drinks!
The soul always knows what to do to heal itself. The challenge is to silence the mind. ―
I wanted to share an easy catering tip I’ve been using for years, but hadn’t ever thought to share, because well, it’s just so darn so simple! So for those of you who already know and do this, please just skip this post!
You know how sometimes when you buy honey, after a while it just gets thick and hard and almost impossible to stir into cold things like vinaigrettes, drinks and marinades? Annoying, right?
What I do to solve this problem is mix honey with warm water and store it in a squeeze bottle or mason jar. The honey is instantly transformed into “liquid honey” or Honey Simple Syrup, that keeps for weeks and weeks! I keep it right above my stove next to the salt and have for years, called it “runny honey” in my mind.
Use the liquid honey as a sugar substitute in vinaigrettes, marinades, sauces, or in cocktails, just like you would a simple syrup. Because the honey is diluted, you may need to adjust your measurements, perhaps adding a bit more than what is called for.
I usually sweeten to taste.
The ratio is really forgiving, but I generally do 2 parts honey to 1 part warm water. You can also do 1 to 1 for an even more liquidy solution (equivalent to simple syrup called for in cocktails). And I’ll mix it up right in the container.
So for example, in this squeeze bottle in the photo above, I added the warm water first, then the honey, and put the lid on (covering up the opening with my finger), and just shook it up. You can adjust the thickness right in the bottle. I like mine about the same consistency of maple syrup.
Like I said, I store it on my stove next to the salt. And interestingly, because honey has natural antibacterial properties, I’ve actually never seen mold form on this (like you would typically see with maple syrup). After time, the flavor of the honey actually seems to become even more complex and flavorful, perhaps fermenting a bit.
You can even revive old, very thick hard honey this way. If your honey is pasteurized, feel free to use really hot water. You can mix both the honey and water in a small pot over low heat, stirring until combined.
If your honey is raw, try to keep the water under 110 F to preserve all the healthy bacteria – the temperature of bath water.Print
Honey Simple Syrup – an easy way to keep honey loose and liquid so it’s easy to pour and mix into vinaigrettes, marinades and drinks!
- 1 cup honey
- ½– 1 cup warm water
Place warm water and honey in a clean squeeze bottle and covering the opening with your finger, give a good shake.
If your honey is very hard and/ or thick, mix with the water, in a small pot on the stove, over low heat, stirring until combined. Cool and pour into a squeeze bottle. This will keep for weeks on the counter or fridge.
If using raw honey, do no heat water over 110 F to ensure you don’t hurt the healthy bacteria.
- Serving Size: 1 tablespoon
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