- 3 rosemary sprigs, needles stripped and stems discarded
- 1 1/4 cups honey
- 1/2 cup water
- 20 mixed oranges, such as navel, blood and Cara Cara
- Using a pestle or cocktail muddler, lightly bruise the rosemary needles. In a small saucepan, combine the rosemary with the honey and water and warm over moderately low heat for 5 minutes. Remove from the heat and let stand for 30 minutes. Transfer the rosemary-infused honey to a serving bowl or small pitcher.
- Meanwhile, using a sharp knife, peel the oranges, removing all of the bitter white pith. Cut the oranges crosswise into 1/4-inch-thick slices and arrange them on platters. Season the oranges lightly with salt and drizzle with some of the infused honey. Serve with additional honey alongside.
NotesThe honey can be stored at room temperature for up to 3 weeks.