In Praise of Bees, Flowers and the Beautiful Maple:
Blackberry Honey Syrup
This syrup, arrope de mora, accompanied Ecuador
shaman Elva Ortizs' Empanadas with Queso Blanco.
Try it with cornbread, fry bread or homemade
1 pint fresh (or frozen) blackberries
1 1/2 to 2 c. honey
Pour honey into a small bowl. Crush blackberries over
honey bowl in a small strainer, pressing as much of the
fruit pulp through as possible. Stir to blend. Other berries
or fruits may be used, such as cherries or raspberries.
To go with Pomegranate Banana Pancakes, Chapter Four, Within, on sorbets or ice cream,
anytime you’d like a stunning, ruby colored sweet treasure to drizzle.
1 c. pomegranate juice, fresh squeezed or bottled
1 c. honey
In small saucepan over medium heat, simmer pomegranate juice until it is thickened and reduced by half. Stir in
honey and cool, or serve warm, as desired.
Rose or Lavender Flavored Honey
For a delicate delight with your next warm slice of bread or scone, add a drop of rose or two drops lavender oil to
a half a cup of honey, stir to blend.
Orange Maple Syrup
For each cup of pure maple syrup, blend in 1/3 c. fresh orange juice and finely minced rind. Try it with the Almond
Paste Stuffed Grand Marnier French Toast.