1-quart mason jar with lid (or similar container) for combining ingredients
2-cup jar/bottle for storing finished syrup
Muddler or wooden spoon
Fine wire mesh strainer
1 cup Dutch Gold Honey
1-2 cups chopped fruit, such as blueberries, peaches or raspberries
1-2 sprigs herbs, chopped or torn
Zest and/or juice from one lemon, lime, or orange
Spices or extracts added to taste
2-33.8 oz. bottles Vintage Seltzer
Here are two of our favorite combinations—or try your own flavor invention:
Blueberry Sage: 1 cup honey, 2 cups blueberries (or blackberries), 8-10 torn or chopped sage leaves, juice from 1 lemon.
Peach Almond: 1 cup honey, coarsely chopped peaches (or mangoes or nectarines), 1/2 teaspoon almond extract, juice from 1 lemon
Add fruit and herbs to quart jar; smashing with muddler or wooden spoon to release juice and flavor. Add honey and stir to combine.
Cover and refrigerate for 24-48 hours. Strain out solids by pouring mixture through fine wire mesh strainer.
Transfer to storage container of choice, and stir into chilled seltzer.
Eddie’s Recipe Tip:
