This homemade lemons with honey is perfect for chilly days or just for an evening of relaxation. This delightful combo of lemon and honey delivers a medley of sweet and sour flavors that will have you adding spoonfuls to your tea and more.
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This recipe is known as (yuja cha) which requires yuzu citrus. Yuzu citrus is nearly impossible to find in the States, as it's generally grown in Japan and Korea. So, a great substitute suggested to me was Meyer Lemons.
Reasons to Love These Lemons with Honey Recipe
- It’s easy to make! The hard part is waiting for it to ferment.
- Multi-purpose: This homemade lemons with honey can be used in my roselle tea, desserts, or even as a glaze for savory dishes, making them incredibly versatile.
- Perfect for tea time accompanied with our fall favorite pumpkin snap cookies, waffles, or plantain bread.
- Natural Sweetness: The honey adds natural sweetness to balance the tartness of lemons, making it a guilt-free sip.
- Immune boost: great for when you feel the sniffles. I use it judiciously with my kids whenever I hear a crackling of cough. It works wonders!
📃Ingredients Notes
Here is a short list of ingredients you’ll need to make the honeyed lemons:
Lemons: the classic recipe calls for Yuzu citrus, but it’s almost impossible to find here in the States, hence using Meyer lemons. We need 3 large ones to fit a pint of jar.
Honey: Its distinct flavor and golden hue enhance the overall taste.
Ginger (optional): this adds a great flavor backdrop for the tea, and it also aids in soothing stomach discomfort.
💭Variations and Substitutions
📝Step-by-Step Instructions
These steps will guide you in making the best citron tea:
Step 1: Wash and rinse the pint-sized jar. Fill a large pot with enough water to submerge the jar and bring it to a boil. Carefully place the cleaned jar into the boiling water using a kitchen tong. Let the jar boil for about 10 minutes to sterilize it.
Step 2: Remove the jar from the boiling water using a kitchen tong. Rest on a flat surface or over a drying rack to dry.
Use caution, and wear your gloves if possible.
Step 3: Place the lemons with ginger into a shallow bowl with water. Scrub each lemon with kosher salt to remove any dirt.
Step 4: Using a cutting board, slice the lemons in rounds about ¼ - ½ of an inch or quarters.
Step 5: Place the lemon slices into the jar, then slowly pour the honey. Massage with your hands or push down, ensuring honey is saturated all over the lemons. Massage the lemon slices with the honey so no lemon is left without honey.
Step 6: Cover the jar and give it a nice shake. Place it in the refrigerator to ferment for at least 12 hours or overnight.
Store the lemons with honey for up to 2 months in the refrigerator.
👩🏽🍳Maur's Tips
- Choose fresh, ripe lemons. They should be firm, brightly colored, and free from blemishes for the best flavor.
- Slice the lemons thinly for even flavor distribution. A mandoline slicer can help achieve consistent results. (affiliate link)
- Raw, unprocessed honey retains more of its natural flavors and benefits compared to processed honey. It's a perfect match for the tangy lemons.
- Alternate layers of lemon slices and honey in the clean, airtight container. This allows the flavors to meld over time.
- Let the honeyed lemons sit for at least a few hours, or even better, overnight. This gives the flavors time to meld and intensify.
- Store the lemons with honey in the refrigerator to keep them fresh. They can last for weeks if stored correctly.
📝Recipe FAQS
While you can use any honey, raw and unprocessed honey is often recommended as it retains more natural flavors and health benefits.
Lemons can last in honey for several weeks to a few months when refrigerated in an airtight container. Honey acts as a natural preservative, helping to keep the lemons fresh during this time. Remember to check for spoilage signs and discard if you notice any.
Fermented lemons are a versatile ingredient, adding an intense citrusy flavor to various dishes. They're great in salads, marinades, stews and can elevate seafood and roasted meats. You can also use them to infuse grains, cocktails, and a variety of culinary creations, making them a valuable tool for enhancing both sweet and savory dishes.
Love Lemons? Here are Some Lemon and Honey Related Recipes:
You definitely can't go wrong with adding this delicious citron tea to your favorite warm or cold beverage. It's a must-try if you're looking for a way to fight off a cold or simply want to enjoy its refreshing taste. Trust me, it's guaranteed to be a hit!
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
PEACE & LOVE
Maureen
📖 Recipe
Homemade Lemons with Honey
Equipment
- Kitchen tongs
- Large pot
- 1 Pint jar
Ingredients
- 3 large Meyer lemons
- 2 . oz. fresh ginger root peeled and sliced
- ¼ cups kosher salt to scrub lemons
- 1 ½ cups Raw honey
Instructions
- Wash the pint-sized jar and lid with hot, soapy water and rinse thoroughly. Fill a large pot with enough water to submerge the jar and bring it to a boil.
- Carefully place the cleaned jar into the boiling water using a kitchen tong. Let the jar boil for about 10 minutes to sterilize it.
- Turn off the heat, remove the jar with a kitchen tong, and place it on a flat surface or over a drying rack to dry. Use caution, and wear your gloves if possible.
- Place the lemons with ginger into a medium-sized shallow bowl with water. Scrub each lemon with kosher salt to remove any dirt.3 large Meyer lemons, 2 . oz. fresh ginger root, ¼ cups kosher salt
- Using a cutting board, slice the lemons in rounds about ¼ - ½ of an inch or quarters. Peel and slice the ginger thinly if using.
- Place the lemon slices and ginger in the jar halfway up, then slowly pour the honey. Repeat until the jar is full. Push down using the bottom of a wooden spoon or any sturdy, slim, rounded object that won’t prick the lemons, ensuring the honey is saturated all over them.1 ½ cups Raw honey
- You can equally massage the lemon slices with the honey in a bowl before adding it to the jar.
- Cover the jar and give it a nice shake. Place it in the refrigerator to ferment for at least 12 hours or overnight.
- Stores for up to 2 months in the refrigerator.
Notes
- Unprocessed honey is definitely the way to go if you want to experience its natural flavors and benefits fully. It pairs exceptionally well with tangy lemons.
- For the best flavor, it's important to select firm, brightly colored lemons that are free from any blemishes.
- For the best results, it is highly recommended to allow the honeyed lemons to sit for a minimum of 12-48 hours. This will facilitate the blending of the flavors, resulting in a more intensified and well-balanced taste.
Karen says
I have made this recipe and it's AMAZING, especially if you are a tea drinker who loves to add lemon to your tea. I did have a question about the ginger - you didnt mention when or how much to add to the jar. I would like to make a ginger lemon batch and gift to friends for the winter season. Please advise!
Maureen Celestine says
Hi Karen, thank you for the lovely feedback. I have updated the recipe card to indicate when to add the ginger. I appreciate you for catching that. Your friends are fortunate to have you make such a thoughtful gift. Please let me know how it goes. Enjoy!