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Lemon-Honey Syrup

  • Author: Meagan


I decided to try this so we could use it to enhance innumerable cocktails…but we’ve also since discovered that it serves as a fabulous base for some really great lemonade for the girls.  I saw this first on Instagram and the recipe is by Lisa Thompson as shown on the FeedFeed site.  I also need to give another shout out to our generous local honey suppliers, Tim and Rebecca – enjoy!



~2 lbs. fresh lemons – mine were large so I only needed 3 to fill my jar – evenly sliced into rounds

3/4 c. raw honey


Fill a quart or a 1 liter jar with lemon slices, giving it a shake to adjust and fit in as many as you can.  Drizzle the raw honey overtop (you may need to heat it up a titch if it’s too thick to pour), and then leave the contents to sit and macerate for at least 6 hours.  I left mine on the counter for the day, closed it tightly and gave it a good shake, and then put it into the fridge.

You can either remove spoonfuls as you wish to use on demand (keeping the jar in the fridge in between uses), or you can use a muddler to give the contents a good mashing and then strain into a new container or jar for more ease of use.  This mix should last for a couple of weeks in the fridge, but I’m guessing it will be long gone before that!



From Meagan's Kitchen

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