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    Puri Botanical - Mega Kebon Jeruk Block I 10 No. 60 - 61
    Jl. Joglo Raya, Jakarta Barat 11640 - Indonesia
    Tel. +62 21 58900427
            58900428 /5321890
    Fax. +62 21 58900430 / 5331890
    email :

  • Resep resep madu untuk kesegaran

    Treatment for Beauty

    Cucumber Honey Eye Nourisher

    Makes 4 treatments

    • 1 Tbsp. aloe vera gel
    • 2 tsp. cucumber, peeled with seeds removed
    • 1/2 tsp. chamomile tea
    • 1/2 tsp. honey

    Steep chamomile tea in boiling water. Set aside to cool. In food processor or blender combine cucumber, aloe vera and honey. Blend on low setting. Add chamomile tea. Blend until smooth. Apply gently under eyes using ring finger. Store in glass dish covered with plastic wrap in refrigerator for up to one week. Best applied chilled.


    Tip: Potential Benefits: May help reduce puffiness and refresh contours under eyes.

    Cranberry Lip Gloss


    • 1 Tablespoon sweet almond oil
    • 10 fresh cranberries
    • 1 teaspoon honey
    • 1 drop vitamin E oil

    Mix all the ingredients together in a microwave-safe bowl. Microwave for two minutes or until the mixture just begins to boil. (Bowl may also be heated in a pan of water on a stovetop). Stir well and gently crush the berries. Cool mixture for five minutes and then strain through a fine sieve to remove all the fruit pieces. Stir again and set aside to cool completely. When cool, transfer into a small portable plastic container or tin. Apply a small amount onto your lips and remember to smile!


    Tip: Protect sensitive lips from the drying winter elements with this simple yet rich lip balm. Delightful to wear alone or on top of your lipstick for extra shine!


    Dry Skin Moisturizer

    Makes 2 applications

    • 2 Tablespoons honey
    • 2 Tablespoons cocoa butter, melted
    • 2 drops bergamot essential oil, optional
    • 1 drop lavender essential oil, or tea tree, optional

    Mix all ingredients together and apply to clean, dry face. This all-natural moisturizer can be covered and kept in a cabinet, but it will solidify. For a second application, heat in microwave for 10 seconds, stir and apply to skin same as before.

    Facial Toner


    • 1 Tablespoon honey
    • 1 apple, peeled and cored

    In blender, puree honey with a peeled, cored apple. Smooth over face; leave on 15 minutes. Rinse with cool water.

    Firming Face Mask


    • 1 Tablespoon honey
    • 1 egg white
    • 1 teaspoon glycerin (available at drug and beauty stores)
    • approx. 1/4 cup flour

    Whisk together all ingredients and enough flour to form a paste (approximately 1/4 cup). Smooth over face and throat. Leave on 10 minutes. Rinse off with warm water.

    Green Honey Glow Mask

    Makes 2 treatments

    • 4 cups fresh spinach
    • 1 cup fresh mint
    • 3 Tbsp. honey
    • 1 piece (1-inch) ginger
    • 1 ripe banana
    • 2 egg whites

    Rinse spinach thoroughly in colander. Cut and peel ginger, set aside. In food processor or blender combine spinach, mint and ginger. Blend on low setting. Add honey and banana and blend until liquid consistency. Add egg whites, blend until all ingredients are mixed thoroughly. Transfer to porcelain bowl or glass dish. On clean skin apply a small amount of Green Honey Glow to entire face and neck. Apply using a fan brush or finger tips. Allow to remain on skin for 15-20 minutes. Rinse and apply appropriate moisturizer. Store covered in refrigerator for up to one week.


    Tip: Potential Benefits: May help promote tight, glowing skin.

    Hair Conditioner

    Hair Conditioner


    • 1/2 cup honey
    • 1/4 cup olive oil, use 2 Tbsp. for normal hair

    Mix honey and olive oil. Work a small amount at a time through hair until coated. Cover hair with shower cap; leave on 30 minutes. remove shower cap; shampoo well and rinse. Dry as normal.


    Lemon Drop Body Scrub

    Makes 3-4 applications

    • 1/2 cup lemon juice
    • 1 cup honey
    • 2 Tablespoons sweet almond oil
    • 2 Tablespoons vegetable glycerine
    • 2 cups sugar

    Combine lemon juice, honey, sweet almond oil and vegetable glycerine in a large bowl. Slowly add sugar and stir to combine all of the ingredients. If too runny, add more sugar to soak up the excess liquid. Store in container with lid for up to one month. To use: Scoop a handful of scrub and massage all over body, paying special attention to dry areas. This scrub is gentle enough to use on your face. Be sure to avoid under eye area and use finger tips to gently massage the face and neck. Rinse off with damp cloth or in the shower.


    Peppermint Honey Feet Treat

    Peppermint Honey Feet Treat

    Makes 2 treatments

    • 4 Tbsp. aloe vera gel
    • 4 tsp. grated beeswax
    • 2 tsp. honey
    • 2 tsp. fresh mint, optional
    • 6 drops peppermint essential oil
    • 2 drops arnica oil
    • 2 drops camphor oil
    • 2 drops eucalyptus oil

    Rinse mint leaves and place on a paper towel to dry. Grind mint using coffee grinder (or by hand using mortar and pestle). Set aside. Melt beeswax using a small double boiler. In a microwave safe glass bowl combine aloe vera and honey, mix well. Stir in beeswax. Let cool. Add mint and oils stirring until completely mixed. Apply after bath or shower to entire feet and toes. Store remaining feet treat in covered in cool place away from sun or heat.


    Tip: Benefits: Aids in circulation of overworked feet. Moisturizes and softens while it soothes and restores tired aching feet.

    Smoothing Skin Lotion


    • 1 teaspoon honey
    • 1 teaspoon vegetable oil
    • 1/4 teaspoon lemon juice

    Mix together honey, vegetable oil and lemon juice. Rub into hands, elbows, heels and anywhere that feels dry. Leave on 10 minutes. Rinse off with water.



    Kind of Beverages


    Agua de Limon (Limeade)

    Agua de Limon (Limeade)

    Makes 2 quarts

    • Juice of 12 to 15 small limes
    • 1 cup honey
    • 2 quarts water
    • Handful mint, optional

    Mix juice with honey and water in pitcher until combined. Taste for sweetness and adjust accordingly.


    Serving Suggestion: Best if served chilled. You may also add fresh mint.

    Agua de Sandia (Watermelon)

    Agua de Sandia (Watermelon)

    Makes 2 quarts

    • 1 medium watermelon, peeled, seeded and chopped
    • 1 to 1-1/2 cups honey
    • 2 quarts water
    • 2 limes, thinly sliced, optional

    Place chopped watermelon in blender. Add 1 cup water and 1 cup 100% pure honey. Puree fruit until smooth, this will require several batches. Pour puree into a pitcher and add remaining water. Stir until combined. Taste for sweetness. If necessary, add additional 1/2 cup of honey.


    Serving Suggestion: Best if served chilled over ice. You may also add thinly sliced limes to add taste and color.

    Agua de Piña (Pineapple)

    Agua de Piña (Pineapple)

    Makes 2 quarts

    • 1 pineapple, peeled, cored and chopped
    • 1/2 to 3/4 cup honey, depending on sweetness of fruit
    • 2 quarts water
    • Handful mint, optional

    Place chopped pineapple in blender. Add 1 cup water and 1/2 cup 100% pure honey. Puree fruit until smooth, this may be done in several batches. Pour puree into pitcher and add remaining water. Stir until combined. Taste for sweetness and add additional honey if needed.


    Serving Suggestion: Best if served over ice. You may also add a handful of fresh mint for a lively twist.

    Bee's Knees Cocktail

    Bee's Knees Cocktail

    From Chef Ricardo Zárate

    Makes 1 drink

    • 1 Tablespoon honey
    • 1/2 jigger gin
    • 1 Tablespoon freshly squeezed lemon juice
    • 1 Tablespoon freshly squeezed orange juice

    Note: The orange juice is optional. Bars in Los Angeles and New York that serve the Bee’s Knees omit it.


    Combine all the ingredients and shake well with ice. Strain into a glass.

    Note: When made as directed, the honey often forms into a giant ball in the middle of the shaker. To avoid this, combine three parts honey to one part hot water and stir together until completely mixed, then continue with the recipe.

    Fruit and Honey Punch

    Fruit and Honey Punch

    Makes 8 servings

    • 2 cups apple cider
    • 2 cups cranberry juice
    • 1/4 cup honey
    • 1 cinnamon stick
    • 4 slices lemon
    • 4 whole cloves

    Combine all ingredients in saucepan; heat only until mixture boils. Pour into serving glasses or mugs; serve immediately.


    Tip: One to two cups of dry red wine can be added.



    Fresh Honey Recipe

    Chafing Dish Chicken Wings

    Source: National Broiler Council

    Makes 15 servings

    • 15 broiler-fryer chicken wings
    • 1/2 cup soy sauce
    • 1/2 cup lemon juice
    • 2 Tablespoons canola oil
    • 1/4 cup honey
    • 2 cloves garlic, minced
    • 1/4 teaspoon hot pepper sauce
    • Sweet & Sour Sauce (recipe below)

    Make marinade by mixing together soy sauce, lemon juice, canola oil, honey, garlic and hot pepper sauce; stir until honey is dissolved. Place chicken wings on cutting board; cut and discard (or save for stock) wing tips. Cut remaining wing into two sections at joint, making 30 drummettes. Place chicken in bowl and pour soy-honey mixture over all; cover and marinate in refrigerator overnight. Arrange chicken drummettes in single layer on baking pan; pour marinade over chicken. Bake in 425°F. oven for about 20 minutes or until chicken is fork-tender, basting several times with marinade during cooking. Place chicken in chafing dish, reserving marinade for making sauce. Pour Sweet and Sour Sauce over wings and keep warm in chafing dish. To prepare Sweet and Sour Sauce, in saucepan, pour marinade remaining after chicken has cooked. Add 1 can (8 ounces) pineapple cubes (drained but juice retained), 1 green pepper cut into cubes, 1/4 cup vinegar and 1 cup chicken broth. Slowly bring to a boil. In small bowl, mix together until smooth 4 tablespoons cornstarch, 1 teaspoon ground ginger and 1/4 cup reserved pineapple juice. Stir mixture into liquids in saucepan and boil until thickened and smooth, about 2 minutes.



    Honey Roasted Nuts

    Makes 3 cups

    • 3 cups nuts
    • 1/2 cup honey
    • 2 Tablespoons butter or margarine
    • 1/2 teaspoon grated orange peel
    • 1/2 teaspoon ground cinnamon

    Combine all ingredients; mix well. Microwave at HIGH (100%) in 600 to 700 watt microwave oven 4 to 7 minutes or until nuts are toasted, stirring halfway through cooking time. Spread nuts on foil to cool.


    Nutrition: 424 Calories * 33.8 g Fat Total * 29.9 g Carbohydrates * 35.3 mg Sodium * 7.77 mg Cholesterol * 2.46 g Dietary Fiber * 7.25 g Protein * 67% Calories from Fat *


    Honey-Glazed Sweet Potatoes

    Honey-Glazed Sweet Potatoes

    Makes 4 servings

    • 2 lbs. sweet potatoes or yams
    • 2/3 cup orange juice
    • 1/3 cup honey
    • 1 Tablespoon cornstarch
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 1 Tablespoon butter or margarine

    Wash and pierce potatoes or yams. Place on a piece of heavy-duty foil and bake at 375°F for 40 to 50 minutes until just tender. Cool, peel and cut into 1-1/2 inch pieces. Spray 8x8-inch baking dish with nonstick cooking spray. Place cooked potatoes or yams in dish; set aside. In small pan, combine orange juice, honey, cornstarch, ginger, nutmeg and salt. Stir until smooth. Cook over medium-high heat stirring until thick and mixture begins to boil. Stir and cook for one minute. Remove from heat and stir in butter. Pour over potatoes or yams stirring to coat. Bake at 350°F for 25 to 30 minutes until hot and potatoes are tender.


    Sweet and Sour Poached Fish Appetizers

    Makes 8 servings

    • 1/3 cup honey
    • 1/4 cup lemon juice
    • 1 clove garlic, minced
    • 3/4 teaspoon salt, divided
    • 1/4 teaspoon hot pepper sauce
    • 1/4 cup olive oil
    • 3 Tablespoons minced parsley
    • 1 cup water
    • 1/2 cup dry white wine
    • 1 cup sliced onion
    • 1 lemon, sliced
    • 1 bay leaf
    • 1-1/2 lbs. halibut, cod or other white fish, cut into appetizer-size portions
    • Lettuce leaves

    In a blender, combine honey, lemon juice, garlic, 1/4 teaspoon salt, and pepper sauce; mix well. With blender running, slowly pour in oil. Add parsley and pulse in; set aside. Bring water, wine, onion, lemon slices, 1/2 teaspoon salt, and bay leaf to boil in medium skillet. Add fish; cover and simmer, 6 to 8 minutes or until fish flakes when tested with fork. Let stand 5 minutes and gently remove fish from water. Drizzle poched fish with half of the honey mixture (reserve half for serving) as soon as it is removed from poaching liquid. Cover and marinate in the refrigerator until cold. Serve fish on lettuce-lined platter, drizzled with reserved honey-lemon mixture.


    Nutrition: 144 Calories * 4 g Fat Total * 16 g Protein * 31 mg Cholesterol * 9 g Carbohydrates * 264 mg Sodium * 0 g Dietary Fiber * 25% Calories from Fat *


    Dates and Honey Bread

    Makes 1 loaf

    • 2-1/2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 3/4 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon ground ginger
    • 3/4 cup pitted and chopped dates or raisins
    • 1/2 cup pecans, chopped
    • 3/4 cup buttermilk
    • 3/4 cup honey
    • 1/4 cup vegetable oil
    • 2 Tablespoons molasses
    • 1 egg

    In large mixing bowl, blend flour, baking powder, baking soda, salt and spices. Stir in dates or raisins and nuts; set aside. Beat together buttermilk, honey, oil, molasses and egg. Add liquid ingredients to dry ingredients, stir until just mixed. Spray a 9x5-inch loaf pan with nonstick cooking spray. Pour in batter. Bake at 325°F for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool for 20 minutes. Remove from pan and cool on wire rack.


    Honey Twists

    Honey Twists

    Makes 6 to 8 twists

    • 1/4 cup honey
    • 1 Tablespoon Butter
    • 2/3 cup chopped walnuts or pecans
    • 1 Tablespoon sesame seeds
    • 1 (11.5 oz.) container refrigerated cornbread twists, or refrigerated breadsticks

    Combine honey and butter in small saucepan and heat gently, stirring until butter is melted. Pour onto dinner plate. Mix nuts and sesame seeds on a separate plate. Separate the refrigerated dough into 12 or 16 strips. Dip two strips into honey-butter mixture, turning to lightly coat both sides; dip each strip into nuts to lightly coat. Twist the two strips together and pinch ends. Place on ungreased baking sheet. Repeat with remaining strips. Bake at 350°F for 20 minutes or until baked and golden.