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.
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.