For a richer flavor, use a dark, robust honey such as buckwheat or chestnut honey. If you prefer a smoother syrup, strain it through a fine-mesh sieve after cooking to remove the lemon zest. Store leftover syrup in an airtight container in the refrigerator for up to 2 weeks.
Honey Syrup
-
PREP TIME10 mins
-
COOK TIME20 mins
-
TOTAL TIME30 mins
-
SERVING12 People
-
VIEWS33
Elevate your culinary creations with this luscious honey syrup. Drizzle it over gingerbread for a touch of warmth, stir it into cocktails for a hint of sweetness, or lavish it on pancakes and waffles for an unforgettable breakfast experience. Its versatility knows no bounds!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate35 g
-
Fiber0 g
-
Protein0 g
-
Sodium2 mg
-
Sugar35 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a small saucepan, combine honey, water, lemon juice, and lemon zest. (1 minute)
02
StepPlace the saucepan over medium heat and stir occasionally until the mixture comes to a boil. (5 minutes)
03
StepContinue to boil, stirring occasionally, until the syrup thickens and reduces by approximately one-fourth. (7-10 minutes)
04
StepRemove from heat and let cool slightly before using.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Thaddeus West
May 14, 2025So easy to make and incredibly versatile. I've been using it on everything from yogurt to roasted vegetables.
Rodrigo Gusikowski
May 8, 2025This recipe is a keeper! I've already made it three times.
Roy Haag
Apr 7, 2025I love the hint of lemon in this syrup. It adds a bright and refreshing note.
Russel Kiehn
Apr 7, 2025Be careful not to overcook the syrup, or it will become too thick and candy-like.
Kristopher Keeling
Mar 29, 2025I added a splash of this syrup to my Old Fashioned, and it was a game-changer!
Cynthia Dicki
Mar 16, 2025The ratio of honey to lemon juice is perfect. Not too sweet, not too tart.
Dortha Pollich
Jan 26, 2025This syrup is absolutely divine! I used it on my homemade waffles, and it took them to the next level.