Rose Petal Infused Honey
Learning to infuse herbs and flowers into culinary creations is one of the great joys of gardening. There is something deeply satisfying about taking what you have grown and transforming it into something both beautiful and useful.
I have rose bushes in my garden with large, red blooms with a rich, lovely fragrance. I have always cherished them for their beauty, but recently I was inspired to infuse their petals into honey. The idea of pairing these fragrant blossoms with local honey felt like a natural extension of the garden’s gifts.
The result was extraordinary. The honey took on a subtle floral note that elevated everything we paired it with. We drizzled it over warm biscuits, spooned it onto Greek yogurt, added it to charcuterie boards, and stirred it into tea. Each use felt like a small celebration of the garden, a quiet luxury made by hand.
Recipe Ingredients:
One cup fresh, fragrant rose petals (loosely packed, or ½ cup dried)
One cup raw, local honey (light-colored honey works best to let the rose color and flavor shine)
Clean glass jar with lid 8 oz or larger (I've included several that I love here) alternate jar
Wooden spoon, saute stick or chopstick (Link to my favorite Earlywood)
Instructions:
1. Harvest or Select Your Roses:
Choose fragrant, pesticide-free roses. Gently rinse and pat petals dry if needed. Remove any bitter white bases at the bottom of the petals.
2. Fill the Jar:
Lightly pack the rose petals into your clean, dry jar. Do not overstuff the jar, the honey will need space to saturate the petals.
3. Add the Honey:
Pour honey slowly over the petals, using a spoon or chopstick to gently press down and release air bubbles. Make sure petals are completely submerged.
4. Infuse:
Seal the jar and let it sit in a warm, sunny window for 1–2 weeks. Shake gently every couple of days to encourage even infusion.
5. Strain:
After the infusion period, strain out the petals.
6. Store:
Keep your rose petal honey in a cool, dark cupboard. It should last for up to a year.
