Combine fragrant Meyer lemons and raw honey into a syrup-y concoction that makes a sweet addition to your table. Use this basic lemon honey recipe for everything from iced tea to making a delightful vinaigrette!
New to fermenting foods? Be sure to read this compilation of frequently asked questions before you get started!
Contributed by Devon Young in March 2019; this post has been updated.
Lemon fermented honey is an excellent way to nourish your body. The lemon fermented honey is a real treat when prepared with raw, preferably local honey. I harvested just under three gallons of beautiful honey from our own hives this last year. Although extracting the honey was a sticky, messy task, the reward was doubly sweet knowing that the glistening jars of amber were filled with the goodness collected from the wildflowers, trees, and berries around our property.
- Naturally fermented foods recipes are host to the original probiotic and promote a healthy digestive system.
- Meyer lemons (and all citrus fruit) are a great source of natural vitamin C which boosts the immune system.
The Marvelous Meyer Lemon
I have always had a great fondness for the bright citrus-y notes of lemon. This ole girl prefers a nice glass of lemonade over a canned soda any day of the week. There is hardly a more refreshing flavor than lemon. But when I finally discovered Meyer lemons – all bets were off. A lemon-ier lemon, if there were such a thing.
While most folks are familiar with the common grocery store lemon varieties Eureka or Lisbon (both Citrus limon), the Meyer lemon is actually a lemon and mandarin hybrid (Citrus x meyerii).
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The Meyer lemon is notably sweeter and less acidic than common lemons, while also sporting darker and more vibrant peel and flesh. The internal layer of pith can be relatively thin compared to other types of lemons, making it less bitter and easier to squeeze by hand.
Meyer lemons are generously fragrant and even just a handful of the sunny beauties can perfume a kitchen with their clean citrus and faintly floral aroma. Like their more common citrus siblings, the Meyer lemon is brimming with vitamin C, a powerful immune booster and cell protector that may help to reduce the intensity and severity of the common cold and flu.
Ingredients
Honey — It is very important to use raw, unpasteurized honey in this recipe. A host of beneficial bacteria and yeast lay dormant in raw honey due to its high osmotic pressure environment. As the honey loosens and thins in this recipe due to the presence of the lemons, it starts to ferment, developing a beneficial microbial environment that is good for the gut and general health.
Meyer lemons — Traditionally only available from December through May, you might not find these in the produce section of the supermarket. Instead, farmers markets or a friend’s backyard tree. Regular lemons can be used of course, but this recipe is at its best with the use of Meyer lemons.
The Fermentation Process
Lacto-fermentation is the process used here. Lactobacillus bacteria converts sugars into lactic acid. This good bacteria inhibits the growth of harmful bacteria. The lactobacillus organisms that develop when fermenting food preserves it, but it’s also a boon to our digestive tract. This lactic acid fermentation provides us with the probiotics that we’ve heard so much about in recent years.
To get started fermenting honey with lemons, pour a small amount of honey in the bottom of a jar. Alternate layers of lemons with honey until the jar is filled.
Use a skewer to lightly stir the lemons and remove air pockets. Place the jar on the counter at room temperature and stir or invert the jar to coat the lemon slices twice daily for 5-10 days.
Related: Preserve the Harvest with Salted Citrus
Using Lemon Fermented Honey
- We find that a spoonful of this lemon fermented honey can soothe a sore throat.
- A tablespoon or so of the lemon honey (complete with lemon slices) combined with a cup of water just off the boil makes for a delightful cup of tea. Add a splash of whiskey to the lemon honey tea and you have just fixed yourself a super hot toddy.
- This honey pairs well with a brewed cup of ginger tea.
- Drizzle this honey over a these buttermilk biscuits or these scones.
- Whisk some into a sweet and tangy vinaigrette.
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★ Did you make this lemon fermented honey? Don’t forget to give it a star rating below! ★
Easy Lemon Fermented Honey
Ingredients
- 3 - 4 Meyer lemons sliced thinly with as many seeds removed as possible
- 1 - 1 ½ cups raw honey to cover
Instructions
- Pour a small amount of honey in the bottom of a clean jar.1 - 1 ½ cups raw honey
- Alternate layers of a few sliced lemons and more honey until the jar is filled. Use a spoon or a skewer to gently stir and remove air pockets.3 - 4 Meyer lemons
- Start fermentation by loosely placing a lid on the jar and setting it at room temperature. This lemon honey recipe ferments best with some oxygen exposure.
- Stir gently to coat the lemon slices with honey at least twice daily, for 5-10 days over which time the honey will thin and may start to bubble slightly.
- This lemon fermented honey is finished when you like the flavor – these is no set end point. When you are happy with the flavor, store your lemon honey in the refrigerator. Discard if signs of mold appear.
Notes
- If Meyer lemons are unavailable, common lemons may be substituted.
- Discard honey if signs of mold appear.
I am thinking about doing a combo of lemon, garlic, and jalapeno with the raw honey. Since they take differing lengths of time to ferment, is it even possible to ferment them together or am I better off doing separately?
That’s a good question, those will all be wonderful honey ferments, I’m not sure about timing but I think it would be ok!
Mine started growing mold on the top. I noticed when I went to burp the jars. What did I do wrong. All the jars and lids were sterilized. I kept them in a cool kitchen cabinet. I want to try again but don’t understand where I could have gone wrong, any advice?
It’s hard for me to say for sure, but usually, it’s due to a warmer or more humid environment. Don’t hesitate to try another batch!
Hello! I made some of this about two weeks ago and I Love it! Is it necessary to put it in the fridge after ten days? Can it remain self stable?
Putting it in the fridge will stop the fermentation, so if you like where it’s at now I’d do that! Otherwise, it should be ok on the shelf for longer, just keep checking on it. Enjoy!
I made some today. After it’s fermented, and I store in the refrigerator, do I still have to burp the jar daily?
No, you shouldn’t have to, the refrigerator slows everything down.
This is so delicious and I’m only on day 3! Why does the recipe say 5 minutes cook time? Am I missing something? Thank you!
Whoops! Nope, you didn’t miss anything, don’t cook it 🙂
Can I make this with other types of lemons? I don’t have access to Meyer lemons.
Yes, regular lemons work just fine.
Can I add turmeric and grated ginger to this or will it get moldy?
You can add those, it should be fine!
Could I do this with Eureka lemons?
Sure! Any lemons will work, so use what you have access to.
You say to use by adding water right off the boil. Will the boiling water kill the probiotics that developed over fermentation, or the enzymes in the raw honey? Thanks for this amazing recipe! Just made some!
You’re right; using it in boiling water will kill off the probiotics.
what if i have local honey but it is not raw? what would happen if I use that?
It won’t ferment with pasteurized honey, so using raw honey is a must for this recipe.
You eat the whole lemon correct?
Can I add turmeric to this?
You can eat the lemon, and yes try adding turmeric!
What does it look like if mold grows in it???
It would look moldy most likely on top, fuzzy with a pink or green tinge.
Can I leave the lemons in the honey?
I’ve made a couple batches and absolutely love it.
Yes, there’s no need to take them out unless you want to. I’m glad you love it!
Hi! I’m curious if maple syrup would work well as a replacement for honey in this recipe?
I haven’t tried that, but it likely wouldn’t ferment as well as raw honey.
I may have missed it, but what size jar do I use? Thanks
A pint should do it, or a quart if you want more room!
I saw your recipe on Pinterest. I took it down to put in my cookbook so in December I’m planning on making thus recipe for Fermented Honey-Lemon!! It really sounds good to me!
I’m also interested in your in your book. I would like to know how to get a copy of it!
Thank you,
Norma Collins
Hi Norma! There are a number of options for buying online here: https://www.attainable-sustainable.net/book/ Your local bookstore may have it as well.
On average, how long does this recipe last before it goes mouldy?
It should last 2-3 months or so.
I have 32oz of raw unfiltered honey that is well within it’s sell by date, but it must not have been stored properly, and already has an alcoholic and slightly sour taste. Is it ok to use that in this recipe?
Seems like it would be a good way to use it!
Can you add ginger to this fermentation?
Sure. Fermentation is more flexible than canning. Perfectly fine to fiddle with it a bit!
Hi, I have some that’s several years old. It’s not moldy but it’s very potent smelling. Do you think it’s still good medicine, or will it make me sick?
I’m sorry, I just can’t answer that for you from way over here!
Hello! I have some raw unpasteurized honey but it’s creamed honey. Can I use that for this recipe?
I don’t see why not, though the result may be cloudy looking.
Your description of the Meyer lemon has me drooling over the idea of summertime lemonade! This recipe sounds really good too; but I can’t get past the thought of an iced lemonade on a sweltering August afternoon. Saving this for later!
A sweltering August afternoon sounds really good when it’s still chilly outside, doesn’t it??