Recipe Feature: Fynbos Honeycomb Recipe

18 May

General

The endemic rare fynbos on Grootbos Private Nature Reserve yields a rich, dark unique blend of  honey. This dark, golden liquid is filled with the very best of nature’s sweetness and is derived from a single, exceptionally rare blossom, the endemic Erica irregularis. 

This rare species is so localised, over 75 percent of it is found only on the Grootbos Reserve. As the Erica, comes into bloom in June each year, the landscape is transformed into a sweeping pink blush.

The Cape honey bee colonies spring into action, infatuated with the sea of pink and from this natural miracle, produce this unique blend of single blossom Erica honey. 

There is cause for honey to be known as the ‘liquid of the gods’. It is rich in anti-bacterial and anti-inflammatory properties and adds a little healthy sweetness wherever needed.

It is a perfect companion to one of the Grootbos signature herbal teas or is found in the signature Grootbos fynbos honey ice-cream topped with an irresistible honey comb.

Make your very own honeycomb crunch, a perfect compliment to any ice-cream. Alternatively dip the honey crunch into a dark chocolate to enjoy all on it’s own. Please see your recipe for your very own bit of Grootbos sweetness below:

INGREDIENTS

Makes: 125g / 2 cups

• 100 grams caster sugar
• 4 tablespoons fynbos honey
• 1½ teaspoons bicarbonate of soda

METHOD

1. Combine the sugar and fynbos honey into a saucepan and stir together to mix. 
    
2. Place the pan on the heat and let the mixture start to melt. 
    
3. It will become a darker brown colour and start to make bubbles. Avoid stirring it too much at this stage. It will take about 3 minutes.
    
4. Turn off the heat, whisk in the bicarbonate of soda, It will become a cloudy, pale gold. 
    
5. Turn this immediately onto a piece of reusable baking parchment. or greased foil.
    
6. Leave until set and then bash at it using a wooden spoon, so that it splinters into many glinting pieces.