Make a big batch of this easy ginger-honey syrup with lemon to amp up the flavor of your everyday cooking. We start with fresh lemons and Meyer lemons and layer the slices in a tall jar with raw honey and lots of sliced ginger! As the mixture sits, the honey coaxes out the juices from the lemons and they create this delightfully floral syrup that can be used everywhere from sweetening iced tea to creating a vibrant, herby lamb shawarma bowl, to a sweet and spicy cocktail mixer!
- 3/ 4 cup honey
- 1 1/ 2 pounds (about 10) small lemons or Meyer lemons, or a combination
- 1 large stem fresh ginger, peeled and thinly sliced
Pour a few tablespoons of honey into a clean, 1-quart glass jar. Trim the ends of the lemons, then slice into ¼” thick rounds. Layer all of the slices over the honey, overlapping them to the edge of the jar, then pour more honey overtop. Repeat with the remaining lemon slices, ginger slices, and honey until jar is full, topping off with a layer of honey. Close jar tightly and refrigerate for at least 6 hours (preferably overnight) to coax out lemon juice, inverting the jar periodically in the first few hours to make sure syrup is combined. Lasts for up to two weeks in the fridge.