Virginia Willis (we still have just a couple of spots left for our lunch) has a smart tip for measuring out sticky ingredients such as honey, molasses, and syrups: "first spray a little nonstick spray into the measuring utensil, then fill with the ingredient. The sticky substance will slide right out".

Also, because honey does not mix well with cold drinks you can create a twist on traditional simple syrup: Pour 1/2 c. hot water over 1 1/2 c. honey and stir until fully incorporated. You can store this in a clean jar at room temperature for future use.

Use a honey simple syrup when you want a bit of sweetness with honey overtones. We use it with tarty hibiscus flowers for agua de jamaica, a Latin American iced tea.

Recipe: Agua de Jamaica

7 c. water
1/2 c. dried hibiscus flowers
1 lime, thinly sliced for garnish
Honey simple syrup, to taste

Bring 4 cups water to boil in a non-staining saucepan. Remove from heat. Stir in hibiscus flowers; let steep for 10 minutes.

Pour infusion through strainer into glass, glazed ceramic or other non-staining pitcher. Add remaining 3 cups of water to pitcher. Stir. Chill.

Serve over plenty of ice in glasses, adding honey simple syrup to taste. Garnish with a slice of lime.