This year I was gifted a Meyer lemon tree. I don’t usually cook with lemon but it is nice to have your own when I do. The lemon on this tree took so long to get yellow. I got two from this tiny tree this year.

Lately I have been addicted to this Asian ginger lemon honey drink mix that you add to hot water. I wanted to make something similar but with simpler ingredients. I decided to try just fermenting the lemon and ginger in some honey. It will be best to make this with organic ingredients as you keep the skin on.

The first step is to slice everything thinly and have that ready to layer. I sterilized my jar by boiling it in hot water for 10 minutes.

The recipe I was following used raw honey but I was only able to get unpasteurized honey. I think it worked out.

Layer lemon slice, ginger and some honey until your jar is full. Make sure there is enough honey to fully cover your lemon and ginger.

I added a few lime slices in it as I had some available.

Cover the jar with a pickle pipe or coffee filter. Then store in a dark cool cupboard for about two weeks. The liquid from the lemon will make the honey runnier.

After two weeks, there were some bubbles but not as many as some of my other fermentations. I saw some white yeast form on the top so I scooped it out. Apparently it is safe to eat.

I mixed my honey lemon ginger mixture and then store in the fridge to slow the fermentation.

You can use this with just hot water. When I want something sweet and warm I will add a large scoop and mix with hot water. You can also add some of this to some hot tea or in salad dressing. This is a great way to store your summer harvest and use over the winter months.

Honey Fermented Lemon Ginger

• 2-3 lemons
• 2-3 ginger
• unpasteurized or raw honey

Sterilize your jar in boiling water for about 10 minutes. Wash and clean the ginger and lemon. (try using organic as you will be using the skin.) Slice the lemon and ginger thinly.

In your jar, layer the lemon, ginger and honey until it is full. Leave about an 1 inch of space to allow the mixture to bubble when fermenting. Before storing make sure there is plenty of honey covering your lemon and ginger as the honey will help the fermentation fro going bad.

The honey will get thinner as the mixture sits since the liquid from the lemon will start mixing with the honey. After about 2 weeks, you can give this a big stir and store in the fridge. To use this, you can add a large spoon to some hot water or tea. You can also use the honey in some salad dressing.

Enjoy

Try some of our other recipes: Recipe List