Lemon Infused Honey
This homemade lemon infused honey is so easy to make! With notes of cinnamon and the citrusy zing of fresh lemon, this one's perfect to make and use as a herbal tincture or give as a handmade gift during the holidays.
Everyone absolutely loved my spiced orange honey, so of course, I had to try a similar recipe using fresh lemons too.
I'm a bit of a sucker for handmade gifts, and every holiday season, I end up making huge batches of my habanero hot honey and pecan praline sauce to give as gifts to my friends and family.
This time, I thought of making something really simple and versatile, and what could be better than another infused honey?
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What's So Great About the Recipe?
Making this lemon cinnamon infused honey is really easy. In fact, once you give it a try, you'll find yourself trying out different variations of it. And when you do, don't forget to check out my jalapeno honey recipe too.
Recipe Ingredients
Lemon: Choose a ripe, fresh lemon.
Cinnamon: I used ground cinnamon here to lend the honey a more powerful flavor. If you have cinnamon sticks, feel free to use them instead.
Honey: Raw, organic honey for best results. I always use it for my ginger lemon honey syrup that I make during the flu season.
See recipe card for quantities.
Substitutions & Variations
- If you're using this infused honey as a herbal decoction, you can also add a pinch of Air Fryer ginger powder into the mix.
- To make a spiced honey, you can add whole black peppercorns, star anise and even nutmeg into the honey.
How to Make Lemon Infused Honey
Step 1: Heat water in a saucepan over medium heat and boil the lemon in it for about 2 minutes.
Step 2: Allow it to cool down and then pat dry. Use a sharp knife to thinly slice the lemon, making sure you remove the seeds.
Step 3: Stack the lemon slices in a clean glass jar with a sprinkle of cinnamon between them. Pour the honey over the top.
Step 4: Refrigerate for 4-6 days to allow the natural juices from the lemon to release into the honey.
💭Top Tip
For extra citrusy flavor, add some freshly grated lemon zest into the honey along with the slices.
Tips & Tricks to Nail the Recipe
- Allowing the honey to rest for a few days before you use it is important. This helps the flavors of the lemon infuse into the honey.
- If you don't have the time to allow the honey to rest and want to whip this up quickly, warm up the honey slightly in a saucepan and then add the lemon slices into it. Let this cook for a couple of minutes, remove from heat and let it refrigerate for a few hours before you serve.
- If you're using ground cinnamon, remember that less is more. Don't add too much, as it can make the honey taste bitter.
- You can also add herbs like thyme and rosemary or even some turmeric powder if you want to. I actually made an incredible turmeric ginger honey that turned out to be SO useful during the flu season.
- Refrigeration will cause the honey to crystallize and that's normal. If you notice it, simply get it out and place it in a water bath to warm it up slightly.
How to Use Lemon Infused Honey
Use the lemon infused honey on its on or use it to sweeten your teas. I love drizzling it over my breakfast pancakes or waffles and even my oatmeal bowls.
Sometimes, I also spread it on my toast when I run out of my all time favorite whipped honey.
Troubleshooting & FAQs
Store the lemon infused honey for up to 2 weeks in a glass jar in the refrigerator. Make sure you use a clean spoon to spoon it out every time you're using it and ensure no moisture gets in.
Check for any discoloration or signs of bacterial growth on the honey. If you notice any off-putting smell, discard the honey immediately.
More Condiment Recipes
Looking for other recipes like this? Try these:
If you tried this lemon infused honey or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Lemon Infused Honey
Ingredients
- 2 cups honey
- ½ teaspoon ground cinnamon
- 1 lemon
Instructions
- Heat water in a saucepan over medium heat and boil the lemon in it for about 2 minutes.
- Allow it to cool down and then pat dry. Use a sharp knife to thinly slice the lemon, making sure you remove the seeds.
- Stack the lemon slices in a clean glass jar with a sprinkle of cinnamon between them. Pour the honey over the top.
- Refrigerate for 4-6 days to allow the natural juices from the lemon to release into the honey.
Notes
- Allowing the honey to rest for a few days before you use it is important. This helps the flavors of the lemon infuse into the honey.
- If you don't have the time to allow the honey to rest and want to whip this up quickly, warm up the honey slightly in a saucepan and then add the lemon slices into it. Let this cook for a couple of minutes, remove from heat and let it refrigerate for a few hours before you serve.
- If you're using ground cinnamon, remember that less is more. Don't add too much, as it can make the honey taste bitter.
- You can also add herbs like thyme and rosemary or even some turmeric powder if you want to. I actually made an incredible turmeric ginger honey that turned out to be SO useful during the flu season.
- Refrigeration will cause the honey to crystallize and that's normal. If you notice it, simply get it out and place it in a water bath to warm it up slightly.
