Whipping Honey…

Personally I do not like runny honey.

My film maker son used to eat it with peanut butter rolled up in a tortilla.

In England I buy honey so thick I can stand my knife up in it.

In La Belle, the little town ten miles from Turkey Creek where we are staying, there is a honey shop.

I am told if I eat the local honey it will help me keep my allergies at bay or better yet,

banish them completely.

We stopped at the shop and there was a bee hive in full operation inside.  The bees were entering from the outside through this pipe,

HoneyBees

and we we could watch them hard at work through the glass wall of their hive while we sampled their produce.

We asked the owner if she sold the thick, opaque honey?

“We don’t whip the honey, it’s just too much trouble,” we were told.

My ears pricked up at the word, ‘whip’

I could do that!

We bought Seagrape to start with

Honey

and I plonked it in my newly borrowed Kitchen Aid and used the whisk attachment,

Honey3

and hey presto!

Honey2

Opaque and not too runny.

Refrigerated it thickened and thickened and after two weeks we had to store what was left of it at room temperature so we could insert a knife to spread it on our biscuits.

The next batch, Orange Blossom, I left in the pantry after a good whipping and found it almost reverted to being clear and thin, but not quite.  At room temperature it lost most of its bubbles but was still delicious on digestives.

Then we whipped up the Wild Flower, this poured thick from the bottle and whipped slowly and satisfactorily into the best of the opaques!

Honey4

What do you think?

The last one we have left to try is the Palmetto honey which, from all tastes, has a molasses flavour.

This honey whipping is easy!

And what’s more it refills the bottle with enough left over for a couple, or a lot, of extra digestive biscuits for our eating delight.

Guess what I’m taking back as gifts for friends?

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