1, the crystallized honey together with the bottle in hot water, but pay attention to the hot water temperature must be less than 50 degrees Celsius, because the temperature is too high will make the honey in the enzyme inactivation, vitamin loss.

2, can be together with the bottle, into a pot of cold water slowly heated, when the water temperature reaches 50-60 degrees Celsius, the precipitate will naturally melt, and will not be precipitated.

3. Leave the precipitated honey to melt naturally in summer.

Expanded Information

Crystallized honey does not have any inherent quality changes, and there is not much inconvenience in consuming it, only a few varieties of it have a brownish taste when consumed directly, that's all.

Crystallized honey will recrystallize after being heated and melted, and the shape and taste of the crystals will change; in particular, the heating process will inevitably destroy some of the active ingredients in honey, such as VC, salivary gland hormones and enzymes.

Baidu Encyclopedia - Honey (Honey made by bees)

Baidu Encyclopedia - Honey Crystallization