This is our evening jar — the one made for the last cup of the day. True cinnamon bark, tulsi leaves dried in shade from the courtyard plant, and sun-dried lemon peel, all steeped together until the honey smells like the veranda at dusk.
The home method
A small home jar, the way we would tell a friend to make it. Our own batches follow the same idea — with a few stubborn habits we keep to ourselves.
You need
- 1 clean, completely dry glass jar
- 250 g raw honey
- 1 stick true cinnamon (karuvapatta), broken in two
- 1 tablespoon shade-dried tulsi leaves
- 2 strips fully dried lemon peel
The way
- Make sure every ingredient is fully dry — bend the lemon peel; it should snap, not fold.
- Layer the cinnamon, tulsi and peel in the jar and pour the honey over.
- Close and leave for two weeks, turning the jar every few days.
- Strain into a clean dry jar, pressing nothing — let it drip in its own time.
One rule: Everything must be bone dry before it meets the honey. Dry in shade, not sun, to keep the tulsi green.
Or let us do the waiting — we make a small batch each season. This jar reaches the shop when we open.