Pohutukawa flowers are an early summer delight at the trees burst into bloom from November through December. Though there is only a small window of time to make this crimson honey, it’s a real festive treat.
Pohutukawa and lime botanical honey
50g of pohutukawa stamens (we kept the cups the stamens sit in as the cup has the nectar in side)
1 x punnet of strawberries (or any fresh or frozen berries)
1 x whole lime (or lemon)
400g honey
- Chop the citrus into small pieces.
- Coarsely chop the strawberries.
- Separate the stamens from the calyx but keep the tiny cups that the stamens sit in as these are filled with sweet nectar.
- Place the honey in a glass or stainless steel vessel (a Pyrex jug works well). Add the other ingredients and stir to combine.
- Place the vessel with the honey is a shallow pot and fill with water until it reaches half way up the vessel with the honey in it.
- Cover the honey vessel and turn the heat on so that the water is simmering.
- Let it heat and infuse for 2 to 3 hours, maintaining the temp of the honey at 60C.
- Stir regularly.
- Strain through muslin or a fine mesh strainer.
- Bottle in a clean glass jar and label with date.
- Keep refrigerated.
This honey is a delicious and complex mix of flavours. Herbal, both sweet and tart—with a pleasing bitterness on the aftertaste reminiscent of a good negroni.
We like stirring it into our chilled rose-infused ‘Pink’ tea blend (which is made from rosehips, rose petals, hibiscus, pink peppercorns, cardamom and bitter orange peel). This makes a delicious iced tea or or refreshing carbonated cooler when mixed with soda.
