I recently spotted an exquisite Tulsi Rose Tea photo on Instagram that looked like it tasted like spring. The vibrant colors called to me. After experiencing a long stint of virtually no sunlight in the Great Lakes Region this winter season, I NEEDED to TASTE the spring sun.
This small batch, locally harvested tea is hand blended with locally harvested, organic Tulsi. It is only available during the month of February at The Ayurvedic Wellness Center in Kalamazoo, Michigan. I was presenting an Elixir Show at the center and wanted to use the tea as a base for one of the zero-proof elixirs I planned on showcasing at this wild, warm, and fuzzy presentation. The foraged Tulsi and Rose tea blend was precisely what I wanted - a delicious balance of botanicals between the warming and calming earthy Tulsi and the floral taste and aroma of Rose. It reminded me of a sunny spring day in May with dandelions and violets in bloom. My culinary kitchen witch mind jumped to the flavors of Gin. I decided a hibiscus honey infusion with the Lilith Gin botanical recipe featured in Drink the Wild, would be just right. I wanted the honey infusion to fit like an elegant pair of afternoon tea gloves. I imagined a beautiful spring dance of flavors, much like a vibrant bouquet of fresh spring flowers collected in a basket. I wanted my senses of taste and smell to also experience these spring images I had in my head.
Hibiscus has a bright and tart cranberry-like flavor profile and can be a complementary flavor in many recipes. Hibiscus holds an honored place in some Hindu rituals, and some cultures consider it a medicinal plant. It is packed with iron, calcium, and vitamin C, and is thought to have many antioxidant properties.
The Lilith Gin Elixir formula is an outstanding, spice-forward herbal blend that begins with a kiss of cinnamon and finishes with a soft whisper of juniper berry, cardamom, and dried citrus peels. This botanical formula is featured in the Apothecary Section of Drink the Wild: Recipes From a Kitchen Witch for the Spirited and Sober Soul. The original recipe in the book is for crafting a DIY Gin using Vodka, botanicals, and a 24-hour infusion process. After infusing the honey with the Lilith botanicals and hibiscus, my culinary crystal ball tells me there are many more magical ways to use this bold botanical formula.
"Hibiscus holds an honored place in some Hindu rituals, and some cultures consider it a medicinal plant. It is packed with iron, calcium, vitamin C, and is thought to have many antioxidant properties."
Lilith’s Wild Hibiscus Honey Recipe
ingredients
1 ½ cups honey
4 tablespoons hibiscus flower tea
2 tablespoons dried juniper berries
1 tablespoon dried orange peel
1 tablespoon dried lemon peel
1 teaspoon coriander seeds
1 teaspoon cardamom pods, cracked
Combine the honey with the dried botanicals in a double boiler over medium-high heat. You can also use a small heat-proof bowl placed in a larger pan with a few inches of water. Heat the pan to a rolling boil over medium-high heat.
Once the water is boiling, reduce the heat to a simmer and allow the botanicals to infuse for one hour. Stir occasionally to ensure the honey does not burn.
Simmer for one hour then strain the honey with a fine strainer into a jar with a tight lid. Press the botanical mixture with a spoon against the strainer to get all the flavors.
Once the honey is strained, compost the botanical mix and store the honey in a cool, dry location.
Taking citrus sustainability one step further, I used the lemon peels from a batch of freshly squeezed lemons and crafted an oleo saccharum. This created a tangy pop of citrus oil flavor and aroma to brighten the earthy Tulsi Rose Tea and balance the sweetness of Lilith’s Wild Hibiscus Honey.
Add Lilith’s Wild Hibiscus Honey to hot teas and toddies for an added botanical sweetness of flavor. Use the honey as a spread on savory toasted slices of bread, cheeses, and charcuterie boards. Get kitchen witchy and use the honey as an ingredient in sauces, glazes, and marinades. Take your alchemy skills one step further and turn the honey into syrup with a 1:1 ratio of warm water. Add the syrup to lemonade, iced teas, and sparkling seltzers and wines to create a delightful garden-inspired pitcher of spring sips, and if you want to get spirited, here is an additional recipe to begin your boozy fun.
lilith's garden of beeden
Ingredients
1 ½ ounces of Gin
¾ ounce of fresh lemon juice
¾ ounce of Lilith’s Wild Hibiscus Honey Syrup
In a mixing glass, combine all ingredients with ice and shake for 10 seconds.
Strain into a cocktail glass and garnish with an oleo saccharum lemon peel and/or a fresh Rosemary sprig from the garden.
Recipes by Angie Jackson. Photographs by Angie Jackson and Canva.
Article by Angie Jackson, co-author of "Drink the Wild: Recipes from a Kitchen Witch for the Spirited and Sober Soul"
Let me know in the comments if you have some creative ways to use Lilith's Wild Hibiscus Honey!
Do not try self-diagnosis or attempt self-treatment for serious or long-term problems without first consulting a qualified medical herbalist or medical practitioner as appropriate. Do not exceed any dosages recommended. Always consult a professional practitioner if symptoms persist. If taking prescribed medicines, seek professional medical advice before using herbal remedies.