National Honey Month

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

Ingredients
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.