Homemade Lemon Honey Syrup
My homemade lemon honey syrup brings two powerful ingredients together which have so many benefits already on their own: lemons and honey. For me, I like to start my day off by adding them to a warm glass of water and having it first thing in the morning.
In the past, I would be squeezing lemons every morning. This is not fun, especially if you feel lazy because you have not had your caffeine yet. That is when I started experimented on preparing a mixture which should have a shelf life of few weeks and always be available. This yellow sunshine beauty is now always in my fridge.
This homemade lemon honey syrup combines the zesty tang of lemons with the natural sweetness of honey, creating a simple, flavorful and powerful syrup with numerous benefits.
This syrup becomes a star especially during the winter months when most of us start coming down with a cold. It is great even during the spring when allergies are so common. The vitamin C from the lemons contributes to strengthening the immune system, while honey provides antibacterial properties and potential allergy relief. Combined together, this syrup can soothe sore throats and alleviate coughs. Additionally, this syrup can be a key component in detox regimens, supporting digestion, improved skin health, and hydration.
This syrup pairs well with so many things. I add it to my green tea, hibiscus tea, smoothies and even lemonades. Would you believe if I said that I add it to my salad dressings too?
Important Tips:
- Use fresh lemons to extract the juice. Avoid bottled lemon juice! But if lemons are not available, out of season or are expensive then bottled version can do.
- Make sure to remove the seeds or it will give a bitter taste.
- While juicing, it is ok if some pulp gets in. We will be straining the mixture anyways.
- If you plan to use the zest of the lemons, make sure to wash the lemons well, let it dry, zest it and then juice it.
- Use honey which is pure and organic and there is no sugar added. If using maple syrup, again, make sure it is organic. The sugar will reduce the shelf life of the syrup.
- Always use a CLEAN & DRY spoon when you want to take some the syrup out.
- Straining it before bottling it up prevents it from going bad.
- Always keep it refrigerated.
- Adding a few slices of lemons in the mason jar deepens the flavor with time.
Uses of Lemon Honey Syrup:
- Take 2-3 tablespoons of syrup in a glass, add water and ice and you have a lemonade ready!
- Take 2-3 tablespoons of syrup in a glass, add warm water and have it 2-3 times a day if you suspect you are catching a cold or your throat is sore.
- Take 2-3 tablespoons of syrup and add carbonated water, soda water, 7-UP or Sprite.
- Add 1-2 tablespoon to your favorite herbal tea- green tea, chamomile tea, hibiscus tea, etc.
This wonderful homemade lemon honey syrup will surely become part of your wellness routine and your natural medicine cabinet.
Homemade Lemon Honey Syrup
Ingredients
- 1 cup freshly squeezed lemon juice (about 4-6 lemons)
- 1/2 cup honey (see Notes below)
- 1 cup water
- 4-5 lemons thinly sliced
Optional Add-Ins
- 2-3 fresh mint leaves
- 2 inch ginger slice
- 1 tablespoon lemon zest
- 1 inch cinnamon stick
Instructions
- Start by juicing the lemons until you have 1 cup of fresh lemon juice.
- In a small saucepan, combine the lemon juice, water, and honey (or your chosen natural sweetener)
- If you want to add some extra flavor to your syrup, toss in a few fresh mint leaves, slices of ginger, lemon zest or a cinnamon stick.
- Heat the mixture over medium heat, stirring constantly until the sweetener dissolves completely. This should take just a few minutes.
- DO NOT LET IT BOIL.
- Once the sweetener has dissolved and the flavors have infused, remove the saucepan from the heat and let it cool to room temperature.
- Once the syrup has cooled, strain it through a fine-mesh sieve.
- Transfer the strained syrup to a clean, airtight glass jar or bottle.
- Add a few slices of lemons.
- Store it in the refrigerator. It should keep for about 2-3 weeks.
Notes
- Use freshly squeezed juice for the best flavor and nutritional benefits.
- Make sure to remove the seeds or it will give a bitter taste.
- If you plan to use lemon zest, make sure to wash the lemons beforehand.
- Besides honey other sweetener options are: Maple syrup, Agave nectar & Stevia (if you prefer a zero-calorie option)
- If using stevia, you may need less than 1/2 cup, as it’s much sweeter than the other options. Adjust the sweetness to your liking.
- Do not let the mixture boil as it will reduce the benefits of honey.
- Always use a CLEAN & DRY spoon when you want to take some the syrup out.
- Always keep it refrigerated.
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