Honey Lemon Syrup

Honey Lemon Syrup

A bright, sticky syrup simmered from honey, lemon juice, and zest.

Total 20 min Makes 16 oz Calories 65/serving

Dietary

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

This syrup simmers honey with fresh lemon juice and zest until slightly thickened, yielding a tangy-sweet pour for drizzling over pancakes, cakes, or into tea and cocktails. The zest infuses the syrup with fragrant citrus oil while a brief simmer concentrates the flavor without turning it bitter.

Ingredients

  • 1 cup honey
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup water
  • 1 pinch salt

Method

  1. Zest the lemon and juice it, keeping zest and juice separate.

  2. In a small saucepan, combine the honey, water, lemon zest, and a pinch of salt over medium heat.

  3. Bring the mixture to a gentle simmer, stirring occasionally, and cook until slightly thickened.

  4. Remove from heat and stir in the fresh lemon juice.

  5. Let the syrup cool to room temperature; it will continue to thicken slightly as it cools.

  6. Strain out the zest if a smooth syrup is preferred, then transfer to a clean jar or bottle for storage.

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    Honey Lemon Syrup

    This syrup simmers honey with fresh lemon juice and zest until slightly thickened, yielding a tangy-sweet pour for drizzling over pancakes, cakes, or into tea and cocktails. The zest infuses the syrup with fragrant citrus oil while a brief simmer concentrates the flavor without turning it bitter.

    20 min 16 oz 65 cal

    Ingredients

    • 1 cup honey
    • 1/2 cup fresh lemon juice
    • 1 tablespoon lemon zest
    • 1/2 cup water
    • 1 pinch salt

    Method

    1. 1

      Zest the lemon and juice it, keeping zest and juice separate.

    2. 2

      In a small saucepan, combine the honey, water, lemon zest, and a pinch of salt over medium heat.

    3. 3

      Bring the mixture to a gentle simmer, stirring occasionally, and cook until slightly thickened.

    4. 4

      Remove from heat and stir in the fresh lemon juice.

    5. 5

      Let the syrup cool to room temperature; it will continue to thicken slightly as it cools.

    6. 6

      Strain out the zest if a smooth syrup is preferred, then transfer to a clean jar or bottle for storage.