Recipes
Cinnamon Honey Ice Tea
Combine water, orange juice, zest, cinnamon stick and teabags in a pan. Bring to boil, then take off the heat.
Banana Smoothie
Combine water, orange juice, zest, cinnamon stick and teabags in a pan. Bring to boil, then take off the heat.
Honey Chilli Potatoes
Combine water, orange juice, zest, cinnamon stick and teabags in a pan. Bring to boil, then take off the heat.
Honey Panner
Combine water, orange juice, zest, cinnamon stick and teabags in a pan. Bring to boil, then take off the heat.
Honey Fruity Kebabs
Combine water, orange juice, zest, cinnamon stick and teabags in a pan. Bring to boil, then take off the heat.
Honey Shrikand
Combine water, orange juice, zest, cinnamon stick and teabags in a pan. Bring to boil, then take off the heat.
Cinnamon Honey Ice Tea
Combine water, orange juice, zest, cinnamon stick and teabags in a pan. Bring to boil, then take off the heat.
Banana Smoothie
Combine water, orange juice, zest, cinnamon stick and teabags in a pan. Bring to boil, then take off the heat.
Honey Chilli Potatoes
Combine water, orange juice, zest, cinnamon stick and teabags in a pan. Bring to boil, then take off the heat.
Honey Panner
Combine water, orange juice, zest, cinnamon stick and teabags in a pan. Bring to boil, then take off the heat.
 
 
      HONEY FRUITY KEBABS
HONEY FRUITY KEBABS
Preparation 10 mins
Ingredients:
  250 grams strawberries
  250 grams watermelon
  1/4 pineapple
  1-2 mango cubed
   2 bananas sliced thickly
Dipping Sauce
  1 1/2 tbsp MEHSONS HONEY
  Lemon Juice of ½ lemon
  5 tbsp plain yoghurt
  5 tbsp crème
  1/2 tbsp finely chopped mint
 
 
Method:
Mix all the ingredients for Dipping sauce in a container and mix well to form a creamy dip. Cut fruits in same size and thread tem onto a bamboo skewer. Pour the dipping sauce over kebabs and garnish them with mint. Serve these kebabs in your deserts for a healthy ending to your meal.
 

         HONEY SHRIKHAND
HONEY SHRIKHAND
Preparation Time – 4 hours
Chilling Time – 2 hours
Serves – 2 cups
Ingredients:
  1kg yogurt
  6 tbs MEHSONS HONEY
  3 tbsp of your favourite pistachios and almonds
  few saffron strands and crushed cardamom seeds
 
 
Method:
Place 2 large square cheesecloths in a large bowl. Place yogurt on the cheesecloth, gather the open edges and tie them up to form a pouch. Hang this yogurt pouch from the tap over your sink to drain the liquid out into the bowl. After 4 hours, untie the pouch and scoop the drained yogurt in to a medium bowl. Add the honey and nuts. If you are adding saffron and cardamom, they would go in the bowl now. Stir gently with a wooden spoon until thoroughly mixed. Cover and chill in the fridge for at least 2 hours before serving.
 
 
 
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