Step 1

Dry orange zest: Preheat oven to 225℉ (107℃). Use a vegetable peeler to remove strips of zest from 1 orange (see note 1). Bake on a parchment-lined baking sheet until the edges start to curl, 15 to 25 minutes.

Step 2

Combine: Add dried zest and 1 cup mild honey to a jar. Stir to mix.

Step 3

Steep: Seal jar and let steep at room temperature. Flip the jar every couple days, to submerge the zest (over time it'll float to the top). Let steep for at least 5 to 7 days—or ideally longer for more flavor (see note 3). Once desired flavor is achieved, remove zest by straining through a fine mesh sieve or scooping it out with a fork.

Step 4

Dry orange zest: Preheat oven to 225℉ (107℃). Use a vegetable peeler to remove strips of zest from 1 orange (see note 1). Bake on parchment-lined baking sheet until the edges start to curl, 15 to 25 minutes.

Step 5

Combine: Add dried zest and 1 cup mild honey to a jar. Stir to mix.

Step 6

Warm and steep: Warm honey over lowest heat, stirring frequently and making sure the honey doesn't boil. Warm for 10 to 15 minutes, until desired flavor is achieved. Strain through a fine mesh sieve to remove zest (or for stronger flavor, leave the zest in).