As winter yields to spring, farmers' markets teem with bright produce and blooms shed their pollen, allergy sufferers experience the first sneezes of the season. While over-the-counter and prescribed drugs offer some level of comfort, they also come with a hefty price tag and slew of side effects.
Though science is far from conclusive on this front, many homeopaths think there may be another (edible) option. Some allergy battlers have found that an old folk remedy of eating local honey can help reduce the severity of their reactions. The logic goes like this: bees in an area collect nectar from the same plants that cause allergies, and honey produced from that nectar contains microscopic quantities of the allergens. By consuming small amounts of the honey, sufferers may be administering a form of homespun
immunotherapy.
Others
dispute the effectiveness of this treatment, and even its supporters acknowledge that honey isn't an instant fix. Traditionally, allergy sufferers consume small amounts of it every day for an
extended period of time in order to build up resistance to allergens. (Some even
warn that local honey can actually set off reactions. Be sure to check with your doctor if you are considering this method of handling allergies.)
This is all a long way of saying that we have a delectable honey liqueur recipe for the allergic and the resistant alike.
Krupnikas, a delicious Eastern European liqueur made from spices, honey and grain alcohol, makes an aromatic, golden-hued tipple that can be drunk warm in the fall or on the rocks in the summer. With a spicy flavor and bright glow, it is a great way to celebrate the arrival of (a hopefully sneeze-free) spring.
Making Krupnikas(click thumbnails to view gallery)
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