Have you ever wanted a glass of Lemon Honey Tea in the morning, but you get too lazy to slice up the lemon? Or have you ever sliced up a lemon for a Lemon Honey Cocktail but end up wasting the whole lemon because you forgot about it and never used the lemon again? This happens to me REALLY often, which is why I always make my Lemon Honey Syrup in bulk for easy morning detox drinks or fun Friday night cocktails. Lemon Honey Syrup is something that I have around all year round; it lasts in the fridge up to 3 months and tastes better over time.
Every holiday season, I love making homemade goods as gifts for friends and family; Lemon Honey Syrup is one of my most popular gifts. It pairs well with Tequila or Gin for a Friday night, and it is also a perfect remedy with hot water when you need a pick me up. Whenever I go to Costco, I always pick up lemons in bulk to stock up on my Lemon Honey Syrup. It is a great way to prevent wastage of the lemon, and as honey infuses in, it tastes even better!
A few important notes to help syrup last longer are scrubbing the lemon with baking soda for a deep clean and ensuring the lemon is thoroughly dry before cutting. It is also essential to remove the lemon’s seeds, or else the syrup will become bitter. Next time you have lemons lying around, give this syrup a try! Each mason jar fits approximately 2.5 lemons; you can also use sugar as an alternative if you don’t have access to honey.
¼ cup of Baking Soda
1 cup of Honey
- Scrub the lemon with baking soda and rinse well. Pat until the lemon is fully dry
- Thinly slice up the lemon and remove all the seeds.
- Layer 3 slices of lemon to 1 ½ tbsp of honey. Repeat the process till the jar is filled
- Store in the fridge for up to 3 months. The syrup tastes better after 2 days.