Lemon and Honey Ginger Syrup

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS:
CALORIES
84kcal
protein
0.4g
carbs
20.1g
fat
0.2g
serves
20serves

Introduction

I first made a batch of this amazing super syrup about a month ago and I have made it over and over again since to give as gifts and to drink daily myself

In fact, this very bottle is in the post today to a friend

The combination of the soothing, healing and immune-boosting properties of these three ingredients is just what we all need right now

The best part is that it is super versatile

Just add 1 tablespoon of the syrup to hot or cold water – or take it as a delicious shot

I ‘ve been having mine with soda water as a refreshing pick me up in the afternoon, or in hot water as a soothing toddy in the evening

The raw honey means that it lasts for age in the fridge so you can have a bottle ready to go whenever you need a little something extra

And it makes a great gift

Enjoy!

The recipe

Ingredients

400 ml raw honey
10 cm knob of fresh ginger
2-4 lemons

Directions

Step 1
Take two clean 375ml jars.
Step 2
Peel and grate the ginger.
Step 3
Thinly slice two of the lemons to start with.
Step 4
Starting with a teaspoon of ginger, layer the ginger and lemon slices.
Step 5
Cut more lemon if required – this really depends on the size of your lemons.
Step 6
Keep going until you are about an inch from the top of the jar.
Step 7
Slowly add the honey.
Step 8
Don’t worry if you can see air pockets, they will disappear as you steep the syrup.
Step 9
Place the lids tightly on the jars and store in a cool, dry place for a week.
Step 10
Turn the jars and give them a light shake every day to combine all of the ingredients.
Step 11
The lemons will release their juice, as does the ginger, creating a thin syrup.
Step 12
Strain the syrup through a strainer and then store in a jar in the fridge for up to three months.
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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
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