Honey Citrus Syrup

Honey Citrus Syrup

A bright, sticky syrup that pairs honey's warmth with sharp citrus zest and juice.

Total 20 min Makes 16 oz Calories 70/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This syrup simmers honey, orange and lemon juice, and citrus zest into a glossy pour-over for pancakes, waffles, or yogurt. It also works well drizzled over roasted vegetables or stirred into hot tea. The citrus keeps the sweetness from feeling heavy, while a short simmer thickens it just enough to coat a spoon.

Ingredients

  • 1 cup honey
  • 1/2 cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon orange zest
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon ground cinnamon
  • 1 pinch salt

Method

  1. Zest the orange and lemon, then juice them to measure out the orange and lemon juice.

  2. In a small saucepan, combine the honey, orange juice, lemon juice, orange zest, lemon zest, cinnamon, and salt.

  3. Bring the mixture to a gentle simmer over medium heat, stirring to dissolve the honey.

  4. Reduce the heat to low and simmer gently, stirring occasionally, until the syrup thickens slightly and coats the back of a spoon.

  5. Remove from the heat and let the syrup cool for 10 minutes; it will continue to thicken as it cools.

  6. Pour the syrup through a fine-mesh strainer into a clean jar or bottle to remove the zest, if desired.

  7. Store the syrup in a sealed jar in the refrigerator for up to 3 weeks; warm slightly before serving if it thickens too much to pour.

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★ 3.3 (1)

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    Honey Citrus Syrup

    This syrup simmers honey, orange and lemon juice, and citrus zest into a glossy pour-over for pancakes, waffles, or yogurt. It also works well drizzled over roasted vegetables or stirred into hot tea. The citrus keeps the sweetness from feeling heavy, while a short simmer thickens it just enough to coat a spoon.

    20 min 16 oz 70 cal

    Ingredients

    • 1 cup honey
    • 1/2 cup fresh orange juice
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon orange zest
    • 1/2 teaspoon lemon zest
    • 1/4 teaspoon ground cinnamon
    • 1 pinch salt

    Method

    1. 1

      Zest the orange and lemon, then juice them to measure out the orange and lemon juice.

    2. 2

      In a small saucepan, combine the honey, orange juice, lemon juice, orange zest, lemon zest, cinnamon, and salt.

    3. 3

      Bring the mixture to a gentle simmer over medium heat, stirring to dissolve the honey.

    4. 4

      Reduce the heat to low and simmer gently, stirring occasionally, until the syrup thickens slightly and coats the back of a spoon.

    5. 5

      Remove from the heat and let the syrup cool for 10 minutes; it will continue to thicken as it cools.

    6. 6

      Pour the syrup through a fine-mesh strainer into a clean jar or bottle to remove the zest, if desired.

    7. 7

      Store the syrup in a sealed jar in the refrigerator for up to 3 weeks; warm slightly before serving if it thickens too much to pour.