Honeyed Tropical Sangria and Honeyed Mai Tai

Flavors of summer! Fruity and crisp!

Flavors of summer! Fruity and crisp!

Honeyed Tropical Sangria

Ingredients:

  • 1 bottle of Starrlight Mead Honeyed Pineapple Mead
  • 1 orange, peeled and sliced
  • 1 lime, sliced
  • 3/4 cup cubed pineapple
  • Optional: 1/2 bottle Starrlight Mead Honeyed Peach Mead

Directions:

  1. Soak fruit in 1 bottle of Honeyed Pineapple Mead for several hours or overnight.
  2. Before serving, add optional 1/2 bottle of Honeyed Peach.
  3. Enjoy!

Honeyed Mai Tai

Ingredients:

  • 1 glass Honeyed Tropical Sangria (above)
  • Splash Cream of Coconut
  • Splash of Grenadine

Directions:

  1. Combine in a tall glass.
  2. Enjoy with an umbrella! Or under an umbrella!

Kickin' Pulled Pork

Yummy pork that's smokin'!

Yummy pork that's smokin'!

  • 3 lbs Pork Shoulder, cut in half
  • 1/2 - 3/4 bottle Starrlight Mead Kickin' Cranberry Orange Mead (this recipe is also great with our NEW Honeyed Pineapple Mead)
  • 2 sprigs of fresh Thyme
  • Salt and Pepper to taste
  • 1 onion, peeled and cut in half
  • 1/4 cup honey

Directions:

  1. Add 1/2 to 3/4 of a bottle of Starrlight Mead Kickin' Cranberry Orange Mead to a zip top bag.  Add sprigs of thyme. Squeeze out air and store in the refridgerator. Marinate the shoulder for 12-24 hours. 

 

  1. Remove meat from marinade and pat dry. Salt and pepper the roast.
  2. Slice onion and lay in bottom of a crock pot. Pour the marinade and thyme into the crock pot.  Lay pork on top of onion bed. Drizzle honey over meat.
  3. Cover and cook on low for 7-8 hours (or high for 4 hours) or until the meat is tender enough to be easily shredded with a fork.

Recipe by Ben Starr

Blackberry Mead Crockpot Pot Roast

Beef and rosemary with blackberries - a match made in heaven!

Beef and rosemary with blackberries - a match made in heaven!

Ingredients:

  • 1 medium onion - diced
  • 1 Tablespoon oil
  • 2 cloves garlic - minced
  • 6-10 new potatoes
  • 3-5 large carrots
  • 2 lbs chuck roast
  • ½ bottle Starrlight Mead Blackberry Off-dry Mead (or Current Mead)
  • 2 sprigs of fresh Rosemary
  • Salt and Pepper to taste

Directions:

  1. Add ½ bottle of Starrlight Mead Blackberry Off-dry Mead to a zip top bag.  Add minced garlic and one sprig of rosemary. Marinate the roast for 12-24 hours. 
  2. Remove meat from marinade and pat dry.  Pour the marinade into a crock pot.  Salt and pepper the roast. 
  3. Sauté onions in a tablespoon of oil until translucent.  Add onions to the crock pot.
  4. Brown each side of roast, then place into crock pot.  Add carrots and potatoes to the crock pot.  Add remaining sprig of rosemary to the crock pot. 
  5. Cover and cook on low for 10-12 hours (or high for 5-6 hours).

Recipe by Ben Starr

Strawberry Apple Mead Sangria

Strawberry Apple Mead Sangria Recipe | Starrlight Mead in Pittsboro, NC

Crisp, not too sweet, strawberry with a honey undertone! Yum!

Ingredients:

  • 2 bottles Starrlight Mead Semi-sweet Traditional Mead
  • 3 c strawberries, sliced
  • 1 Granny Smith apple - sliced thin
  • 1-2 Honeycrisp apples - sliced thin

Directions:

  1. Combine 1 bottle mead with fruit and put in fridge overnight.
  2. Before serving, scoop out some of the fruit to add to glasses and mix in second bottle of mead. Enjoy!

Red, White, and Blue Sangria

Red, White, and Blue Mead Sangria Recipe | Starrlight Mead in Pittsboro, NC

A festive choice for all those patriotic holidays!

Ingredients:

  • 2 bottles Starrlight Mead’s Semi-sweet Traditional Mead (available online here, at the meadery, or at your local store)
  • 2 c strawberries, sliced
  • 2 apples, sliced
  • 2 c blueberries

Directions:

  1. Combine 1 bottle mead with fruit and put in fridge overnight.
  2. Before serving, scoop out some of the fruit to add to glasses and mix in second bottle of mead for sweetness. Enjoy!

Peach Sangria

Peach Mead Sangria Recipe | Starrlight Mead in Pittsboro, NC

Summer is just screaming for this one!

Ingredients:

  • 2 bottles Starrlight Mead’s Peach Mead (available at the meadery)
  • 3 c peaches, sliced
  • 3 c berries - your choice blueberries, strawberries, blackberries

Directions:

  1. Combine 1 bottle mead with fruit and put in fridge overnight.
  2. Before serving, scoop out some of the fruit to add to glasses and mix in second bottle of mead for sweetness. Enjoy!

 

Sparkling Citrus Sangria

Sparkling Citrus Mead Sangria Recipe | Starrlight Mead, Pittsboro, NC

Ingredients:

  • Citrus fruits - lemon, lime, orange - sliced in rounds
  • 1 bottle Starrlight Mead’s Lemon Balm or Mead-a-rita Mead (seasonally available at the meadery)
  • Seltzer water or club soda

Directions:

  1. Combine sliced fruit and mead, let sit overnight.
  2. Before serving, fill glass 2/3 full with sangria, top up with sparkling water. 

Tip: You can also add your favorite hard liquor to any of these recipes! Try Lemon or Lime flavored Vodka, Spiced Rum or another favorite!

Starrlight Mead’s Famous Mead Slushies

Ingredients (4 servings):

  • 1 bottle of Starrlight Mead (your choice of flavor—our favorites are Sweet Peach, Mead-a-rita, and Meadjitos) / some varieties available online here, at the meadery, or at your local store
  • 4 zip-top freezer bags

 

Directions:

  1. Measure 6 oz of mead into each bag.  Carefully squeeze extra air out of bag and zip closed.  
  2. Lay bags flat in freezer-safe dish or container.  
  3. Freeze for 6 hours or overnight (6 hours for cold mead, overnight for room temperature). 
  4. Before serving, massage bag gently to break up ice crystals and create slushie! 
  5. Pour into glass and Enjoy! 

 

Blackberry Mead Cake with White Chocolate Mead Glaze

Recipe for Blackberry Mead cake with White Chocolate Mead Glaze | Starrlight Mead, Pittsboro, NC

Mead Cake Ingredients:

  • 1 box of white cake mix
  • 1 pkg of blackberry gelatin
  • 1 cup of Starrlight Mead Semi-sweet Blackberry Mead (check online here, at the meadery, or at your local store)
  • 4 eggs
  • 1/2 cup vegetable oil

Mead Cake Directions:

  1. Preheat oven 325 degrees.
  2. Use non-stick spray or oil and flour in bundt pan.
  3. Combine dry ingredients with wet ingredients, mix well.
  4. Pour into pan and bake 45 minutes.
  5. While cake is still warm and still in pan, poke holes with a thin skewer.
  6. Spoon several additional tablespoons of Blackberry Mead over the cake.
  7. Cool and turn it out on a serving plate.

Mead Glaze Ingredients

  • 1/2 stick butter
  • 1/4 C Starrlight Mead Semi-sweet Blackberry Mead (available here or at the meadery)
  • 1 C powdered sugar
  • 1 pkg white chocolate chips

Mead Glaze Directions:

  1. Mix butter, mead, and sugar together and bring to a boil.
  2. Heat until slightly thickened, remove from heat and fold in chocolate chips. Return to low heat if needed until glaze is smooth.
  3. Spoon Blackberry Mead Glaze onto cooled cake.

Thanks to a Starrlight Mead guest for inspiring this updated blackberry cake recipe!


Recipe by Becky Manda, employee at Starrlight Mead