Turn That Last Bit of Honey into Delicious Lemonade

When you start running low on honey, the last few drops are usually too hard to extract from the jar to make them worthwhile. Instead of throwing the jar away though, use it to make a refreshing pitcher of lemonade.

Melissa Clark's recipe puts that throwaway honey to great use, especially on a hot summer weekend. Just add a little lemon juice to the jar, and shake it all up. The acidity of the juice will help loosen up the honey so it comes off the edges of the jar. Once it's all mixed in, the honey acts as a great sweetener for the lemonade. Once everything's well-mixed, pour a little bit of the mixture into a glass, stir in water, and enjoy! If it came out too sweet or too bitter, just add sugar or lemon juice until you're satisfied.

Kitchen Hip Tip: Honey Jar Lemonade | Melissa Clark - Food Writer via The Kitchn

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Honey Dipper on a Wood Lathe

I've been working on my wood lathe skills, and i love to eat honey, so i decided to make a honey dipper. According to reputable sources, honey dippers are the most effective tool for transferring honey from jar to food item.

I made it at TechShop

TechShop is awesome - if there's one in your area, you should check it out.

techshop.ws

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Give Sliced Fruit a Quick Honey Water Bath to Keep Browning at Bay

Many people use a little lemon or citrus to keep sliced fruit like apples or pears from browning, but it turns out a mixture of honey and water is much better and keeps your fruit fresher longer. This video from our friends at America's Test Kitchen explains why, and notes that this trick works on veggies as well.

The tip is pretty simple—soak your apples, pears, or other fruit you don't want to brown for 30 seconds in a mixture of 2 tablespoons of honey and 1 cup of water. Your fruit will stay fresh and bright for up to 8 hours, perfect if you need to slice now and serve later. The video above explains why and how the process works, but ATK tested it with an untreated apple and an apple soaked for a few minutes in honey water, and the soaked apple was bright for well over 24 hours—way longer than you'd probably need if you're slicing fruit for a party or packing fruit in a container for a bag lunch or road snack.

If you're curious about the science behind it, there's a peptide compound in honey that stops the activation of polyphenol oxidase when it's exposed to air, or the enzyme responsible for the oxidation process in fleshy fruits and veggies like apples, pears, and potatoes. Give this one a try yourself, it works very well.

How to Prevent Fruit from Browning | America's Test Kitchen

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