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Homemade Lemon Honey Syrup

Falak
Print Recipe
Servings 2.5 cups

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

  1. Use freshly squeezed juice for the best flavor and nutritional benefits. 
  2. Make sure to remove the seeds or it will give a bitter taste.
  3. If you plan to use lemon zest, make sure to wash the lemons beforehand.
  4. Besides honey other sweetener options are: Maple syrup, Agave nectar &  Stevia (if you prefer a zero-calorie option)
  5. 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.
  6. Do not let the mixture boil as it will reduce the benefits of honey.
  7. Always use a CLEAN & DRY spoon when you want to take some the syrup out.
  8. Always keep it refrigerated.