Sharp, sour lemon blends perfectly with sweet wildflower honey. Versatile enough to be both a syrup for sore throats and a perfect cocktail mixer.
Man, oh, man…is this honey good! We go through jars of this recipe more quickly than the other infused honey and syrups that we keep around the house. There is something magical about the way that the sharp sour lemon and the rich sweet honey combine…like angels dancing on your tongue!Print
This is less a recipe and more an explanation of the basic technique I use to make lemon-infused honey. The fruit sizes vary too much for me to offer strict, measured instructions. Instead, just grab a suitable jar and see how much you can fit into it!
- 1 or 2 lemons
- Honey (raw and local is best!)
- 1 jar with a well-fitting lid
First, wash your lemons really well, removing any stickers. The rinds are staying on and so we want them to be clean!
Wash and dry your mason jar and lid.
Slice your fruit into thin rounds.
Pour in a little bit of honey, just enough to coat the bottom of the jar. Add a lemon slice. Drizzle a bit of honey, and add a lemon slice. Repeat this process until the jar is full!
At the top of the jar, add more honey to completely cover the lemon slices. Use a chopstick or a butter knife to get around the edges and make sure that there aren’t hidden air pockets. Fill the jar to within an inch of being full.
Put the lid on tightly. Set the jar somewhere you can see it.
If you are confident in the strength of your jar lid, turn the jar over once a day so that the floating lemons become covered in honey. If you are worried about leaks, you can use a different technique: open the jar every day and use a clean utensil to push the lemons back under the honey.
Turning the jar or pushing the lemons back into the honey helps to deter potential mold growth on the top of the fruit. You’ll notice that the honey gets runnier each day as it pulls the moisture and oils out of the lemons.
After about two weeks, strain your runny honey into a clean jar or bottle. Label it and store it in the fridge, where it will last almost indefinitely. Because of the moisture content from the fruit, this honey will ferment or go moldy pretty quickly if stored at room temperature.
What can you do with lemon-infused honey?
- Drizzle it over pancakes, crepes, french toast, yogurt…anything!
- Pour some into a tea to help soothe a cold or a cough. Whiskey is optional, but encouraged! Hot toddies, anyone?
- It makes a delicious cocktail mixer.
- I’ve caught my husband with the jar and a spoon in the kitchen, so don’t rule that out.
Use the Lemons After You Strain Your Honey!
Once you make this recipe, you will have honey-soaked lemons. There are so many awesome things you can do with these gorgeous, golden discs! Yum, yum, yum…
- Chop them up into a chutney.
- Make them into a simple syrup!
- Dice them into a teapot and add hot water for tea.
- Dehydrate them and use them in teas or spice blends.
- Put them in a jar and cover them with vodka. Shake the jar every now and then, and strain in six weeks for a bittersweet lemon cordial. (More about tinctures & cordials)
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