Lemon Infused Honey
Make a batch of this easy lemon infused honey over the weekend and use it for weeks! It's the perfect handmade holiday gift too!
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.
Nutrition
Calories: 524kcalCarbohydrates: 142gProtein: 1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.003gSodium: 7mgPotassium: 126mgFiber: 1gSugar: 140gVitamin A: 7IUVitamin C: 15mgCalcium: 20mgIron: 1mg
Tried this recipe?Share a photo of what you made on Instagram and tag us @cookinuplife or hashtag it #cookinuplife