Bank Holiday weekend saw the inaugural Headstone Village Show, incorporating the annual Harrow-in-Leaf (HiL) event. Nascot Wood Bees participated again, competing in around 20 different classes, from honey to poetry, wax candles to photography, cakes to cut comb.
In a series of short posts, we’ll look at a few of the classes and what’s involved, as they give an idea of not only what’s involved in show prep, but also a flavour of just what you can do with honey, wax and other honey products.
Redcurrant, honey and lemon cordial
When we gave up our allotment a few years ago, we “rescued” a number of currant bushes (red and black) and relocated them to our garden, where they continue to be productive. This year has been reasonable for our redcurrants so we thawed a bag from the freezer and set to to create what would, hopefully, be a refreshing and tasty drink. Very simple to make, with very few ingredients, the “redcurrant, honey and lemon cordial” proved to be just that, and a rather impressive colour too. Bottled in a (sterilised) 25ml wine bottle and with a custom-made label, it looked the part. It seemed to go down well with the judges too, winning 2nd prize in the class. The remainder of the drink was kept in a corked bottle in the fridge, but a few days later “popped” its cork as evidently some fermentation is taking place. There’s no preservatives other than natural honey so if making this, we’d suggest drinking it within a week or so and keeping it chilled. We like it diluted about 50:50.
1 pint water
1 tbsp honey
1 tbsp sugar
Juice of 1 lemon
Simmer redcurrants in water until cooked. Sieve into the honey and sugar; stir well and add the lemon juice. Serve chilled and diluted to taste.