Happy National Honey Month! To celebrate, I encourage you to try these two recipes that use honey!
Lemonade Honey Punch from the National Honey Board
For Ginger Honey Syrup:
- 1 cup of honey
- 5 thin slices of peeled ginger
- 1⁄2 cup of water
For Lemonade:
- 1 cup of freshly squeezed lemon juice
- 24 oz. apple juice
- 5 cups water
- Lemon slices for serving
Directions: Simmer the Ginger Honey Syrup ingredients in a heavy saucepan for about 30 minutes, set aside to cool. Remove the ginger slices and discard. In a large pitcher combine the lemon juice, apple juice and water. Stir in the cooled Ginger Honey Syrup. Fill each glass with ice and the lemonade, garnish with a lemon slice.
Tip: To make your lemonade punch sparkling, substitute the water in the lemonade for club soda.
Honey-Lime Coleslaw from www.tasteofhome.com
Ingredients
- 1 1⁄2 teaspoons of grated lime zest
- 1⁄4 cup lime juice
- 2 tablespoons of honey
- 1 minced garlic clove
- 1⁄2 teaspoon of salt
- 1⁄4 teaspoon of pepper
- 1⁄4 teaspoon crushed red pepper flakes
- 3 tablespoons canola oil
- 1 small head of red cabbage
- 1 cup of shredded carrots
- 2 thinly sliced green onions
- 1⁄2 cup fresh cilantro leaves
Directions
Whisk together the first 7 ingredients until smooth. Gradually whisk in oil until blended.
Combine cabbage, carrots and green onions; toss with lime mixture to lightly coat. Refrigerate,
covered, 2 hours. Sprinkle with cilantro.
