How to soak lemon honey that many people do not know

1. Use Meyer lemons and raw honey

Content:

1. Use Meyer lemons and raw honey

2. How to make honey lemon

Meyer lemons (yellow lemons) originate from China and are said to be a hybrid between a lemon and a mandarin orange.

Meyer lemons are less sour than other lemons and even the peel is delicious, suitable for many dishes. They can be purchased in supermarkets.

Meyer lemons are high in the antibacterial powerhouse pectin, which is mostly found in the white pith of the lemon peel. Since this honey lemon recipe doesn’t require heating, the pectin in the lemons is slowly released once stored in the jar.

Honey is a natural sugar rich in nutrients, containing many bioactive molecules, including polyphenols, flavonoids and organic acids that have a range of pharmacological properties including antibiotic effects, anti-cancer prevention, protection against harmful free radicals and anti-inflammatory effects... It is recommended to use pure honey because of its properties to support the reduction of cholesterol as well as fasting triglycerides.

You can use this honey lemon mixture for many different purposes such as making warm or cold honey lemon tea depending on your preference and health condition. But when the seasons change like Fall and Winter, the cold weather is best to drink warm honey lemon tea.

Honey is a natural preservative. Meyer lemons also have a low pH value, making them a highly acidic food. The combination of these factors makes this honey lemon tea keep well.

2. How to make honey lemon

Honey and lemon are both considered "super" foods and naturally combine the natural sweetness of honey with the sourness of lemon.

Soaking fresh lemon slices in honey and leaving them in the refrigerator for 3-5 days will make the lemon slices very delicious, soft and mild, not too sour so you can eat each lemon slice separately. The honey will also become thinner, suitable for making honey lemon tea, honey lemon shaved ice, or even as a seasoning for grilled chicken with honey lemon. Try using this mixture to drizzle on toast or fruit salad. The method is very simple and does not require soaking for too long, up to several months, like some other honey lemon soaking methods.

Prepare 2 large Meyer lemons or 4 small lemons, about ½ cup honey or adjust the amount of honey according to personal preference and a small glass jar suitable for the ingredients.

Wash the lemons thoroughly and pat dry with a clean paper towel or let them air dry. Peel off both ends and cut each lemon into thin rounds. Remove the seeds.

In a clean or sterilized glass jar, let it dry completely, then add a little honey to the bottom of the jar, then arrange a few lemon slices, continue to add a little honey. Do this until all the lemon slices and honey are used. Use a spoon to gently push the lemon slices to remove air bubbles and store in the refrigerator. This simple recipe does not require as long as the usual soaking method. You can store the remaining amount in the refrigerator for about a month if not used up immediately.

Note:

- Do not cover the jar too tightly as this honey lemon recipe ferments best when exposed to some oxygen.

- Stir gently at least twice daily to coat the lemon slices with honey, in 5-10 days the honey will thin and may begin to foam slightly.

- Always store honey lemon in the refrigerator and discard if signs of mold appear.