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Lemons with Honey
Alysen
Lemons with honey is the perfect combination of sweet and tangy. This minimal effort recipe yields delicious lemons and honey!
5
from
2
votes
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Prep Time
5
minutes
mins
Wait Time
2
days
d
Total Time
2
days
d
5
minutes
mins
Course
Snack
Cuisine
Japanese
Servings
10
serving
Calories
109
kcal
Ingredients
1x
2x
3x
2
lemons
1
cup
raw honey
Instructions
Wash and scrub your lemons. Let air dry.
Slice the lemons very thinly. Discard the ends of the lemon and remove any seeds.
Pour a small amount of honey in the bottom of the clean jar.
Alternate layers of sliced lemons and honey, until the jar is filled. Stir to make sure the lemons are covered.
Seal the container and refrigerate for at least 2 days. Refrigerate up to 3-4 weeks, stirring the lemons and honey every few days or as needed.
Notes
I recommend to slice the lemons very thinly for best results. I sliced my lemons about ⅛-inch thick.
You can use other citrus for this recipe, too. Oranges and limes also work great.
Since you are eating the rind of the lemon, be sure to wash and scrub before slicing. It’s best to use organic lemons if possible.
Nutrition
Calories:
109
kcal
Carbohydrates:
30
g
Protein:
0.3
g
Fat:
0.1
g
Saturated Fat:
0.01
g
Polyunsaturated Fat:
0.02
g
Monounsaturated Fat:
0.002
g
Sodium:
2
mg
Potassium:
47
mg
Fiber:
1
g
Sugar:
28
g
Vitamin A:
5
IU
Vitamin C:
12
mg
Calcium:
8
mg
Iron:
0.3
mg
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