Cool off with Honey Infused Drinks!

WHOA! Summer arrived a few days ahead of schedule. If you're like us you are probably looking for a way to cool off with a refreshing drink. Waterford Bee Company has got you covered! We're sharing 3 amazing drink recipes from the National Honey Board. Each drink is infused with honey (that means less sugar, REALLY!).

Order up some Waterford Bee Company squeeze bottles of honey to make your favorite recipe below!

WISCONSIN HONEY

LEMONADE HONEY PUNCH

YIELD: Makes 10 cups

INGREDIENTS

For Ginger Honey Syrup:

1 cup - honey

5 - thin slices of ginger, peeled

1/2 cup - water

For Lemonade:

1 cup - 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

You can substitute club soda for the water if you prefer.

HONEY-ORANGE GINGER FIZZ

YIELD: Makes 4 servings

INGREDIENTS

For Honey Berry Syrup:

1/2 cup - blueberry honey

1/2 cup - filtered cold water

2 cups - 100% orange juice

1/4 cup - fresh ginger root, peeled and minced

2 cups - fresh stawberries, thinly sliced

3 cups - sparkling water, chilled

For Garnish:

4 - fresh orange slices

1 cup - fresh strawberries, thinly sliced

4 - large fresh mint sprigs

DIRECTIONS

For Honey Berry Syrup: Place blueberry honey, filtered water, orange juice, ginger root and 2 cups sliced strawberries in a small saucepot. Bring to a gentle boil then reduce to a simmer. Let simmer approximately 5 minutes.

Remove saucepot from heat, then smash all the strawberries in the saucepot to a pulp, with a spoon, and allow mixture to cool to room temperature.

Once cooled, strain through a super fine mesh strainer or dampened cheesecloth into a bowl, using a spoon to push on the solids to extract as much of the liquid, color and flavor as possible. Place the honey berry syrup in the refrigerator to chill. Discard any solids in the strainer.

Pour equal amounts of the chilled honey berry syrup into each of the 4 serving glasses, and then pour 3/4 cup sparkling water into each glass. Add one orange slice, 1/4 cup sliced strawberries and one fresh mint sprig to each glass and stir. Top off each glass with ice cubes.

Serve and enjoy!

Recipe courtesy of Chef Rob Corliss, made for the National Honey Board

TIP

The honey berry syrup can be prepared a day in advance, to simplify prep.

Substitute fresh lime slices for garnish vs. orange slices.

Use a lime or citrus-flavored sparkling water vs. standard sparkling water.

You can easily turn this "mocktail" into a cocktail, by substituting champagne or prosecco for the sparkling water.

For extra fun, freeze edible flowers (like pansies) in the ice cubes, used in the drink.

Go fancy and add 1/8 to 1/4 tsp. of dried lavender to the honey berry syrup, in step 1.

HONEY CARDAMOM PEAR SANGRIA (Adults Only)

YIELD: Makes 8 servings

INGREDIENTS

1 (700ml) bottle - Pinot Grigio

1/2 cup - elderflower liqueur

1/2 cup - pear liqueur

2 cups - pear juice

1/2 cup - water

1/2 cup - honey

1 tsp. - cardamom bitters

2 - pears, sliced

1 cup - fresh cranberries

Ginger ale for serving

DIRECTIONS

Add honey and water to a saucepan. Bring the mixture to a boil over medium-high heat. Remove the pot from the heat and allow the mixture to come to room temperature.

In a large pitcher add all ingredients, except the ginger ale. Refrigerate for 4 hours or up to 3 days. Serve with a splash of ginger ale.