You probably know that Honey Pacifica and its bees are located in California, oftentimes called “The Land of Milk and Honey”, and “The Golden State”. Both of these monikers are very accurate, as California is certainly a place of opportunity and abundance, as well as sunshine. And by sunshine, I mean SUNSHINE – as in our December in Southern California has mostly been perfect, 75 degree, beach-going weather.
In honor of our homeland’s honey and sunshine, we decided that this week’s recipe needed to involve a warm weather staple: ice cream! The topping for our sundae is none other than Buckwheat Honey Sundae Sauce. This sauce is light, flavorful, and a perfect companion to french vanilla ice cream, or whichever variety is your favorite. Makes eight servings.
- 1/2 cup Buckwheat Honey
- 1/2 cup brown sugar
- 1/4 cup water
- a dash of salt
- In a saucepan, combine all ingredients
- Warm over low heat until sugar desolves
- Pour over ice cream and enjoy!
Honey Sundae Sauce by Roger Patterson’s Honey Recipes.