Wild Spiced Sugar

4 tablespoons Juniper berry, dried

5 tablespoons Fennel Seeds

3 tablespoons dried tart berries (dried completely to be ground into powder) or dried rind of half a lemon or orange – ground to a powder)

2 tablespoons dried Sumac berries (or just add the other half of the lemon/orange rind)

3 tablespoons dried Rose petals

½ tablespoon Lavender buds

2 tsp of dried Mint

pinch of dried Thyme

1 cup granulated sugar (or granulated monk sugar if you want a keto version).

Directions

 

Grind all herbs and berries to a fine powder in a mortar with a pestle or coffee grinder. Carefully sieve off large bits and then grind again. Again sieve off any large pieces. You should be left with a fine soft powder with no gritty bits!​  Mix ground spices with granulated sugar. Place in jar, cap and let sit overnight before using.

 

 

Wild Spice Infused Honey​

 

​Make another batch of the wild spice mixture per the previous recipe. Instead of adding sugar blend the spices into a cup of honey. Place the honey in a mason jar into the top of a double boiler and gently warm it off and on for 3-4 days. ​Just keep it on the lowest setting and remember to replenish the water. I keep it on all day and turn it off at night. ​The longer it warms the tastier – and more medicinal your honey. To pour off for use, simply heat the honey and sieve off the plant material.