Make a big batch of this easy lemon-honey syrup to amp up the flavor of your everyday cooking. We start with fresh lemons and layer the slices in a tall jar with raw honey. 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. We encourage you to try this recipe using Meyer lemons or limes, too! The result is a little more complex in flavor but is equally delicious.
Once ready to use, we recommend adding the lemon-honey syrup to:
- A mug of hot water for a soothing herbal tonic or hot toddy
- Brush a few layers of syrup onto chicken, pork, or lamb throughout cooking to give it a caramelized, crisp coating
- Chop some of the softened lemons to punch up marinades or salad dressing
- Drizzle a few tablespoons onto a warm cake to add moisture and a layer of flavor
- This peachy mezcal cocktail! (we used limes instead of lemon!)
- 3/ 4 cup raw honey
- 2 pounds (about 10) small lemons
Pour a few tablespoons of honey into a clean, 1-quart glass jar. Trim the ends of one lemon, 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 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.