Lemon infused honey is a simple, healing staple for your kitchen and home apothecary. It is easy to make and so great to always have on hand!

Lemon and honey are a timeless pair. One offers bright, citrusy zing, while the other brings soothing sweetness, and together, they create a beautiful infusion that’s as useful as it is delicious.

Whether you’re stirring it into tea, taking a spoonful for a scratchy throat, or using it in salad dressings and marinades, lemon infused honey deserves a permanent spot in your pantry.

I love making infused honeys! I have made so many variations, so I had to try a lemon honey version.

This is one of those herbal kitchen remedies that feels more like a cozy ritual than a recipe. No fancy tools. No complicated steps. Just real, nourishing ingredients that you likely already have on hand.

Here is how to make lemon infused honey and all the amazing ways to use it!

Why Lemon Infused Honey?

This isn’t just about flavor (though the flavor is wonderful!). Lemon infused honey is packed with natural benefits.

Here are a few of my favorite benefits from this infused honey:

Soothes sore throats with the antimicrobial properties of honey and the vitamin C in lemon.
Supports digestion when taken first thing in the morning with warm water.
Boosts your immune system with every spoonful.
Adds brightness to recipes perfect for dressings, marinades, baked goods, and beverages.

It’s also a beautiful way to preserve fresh lemons, extending their benefits long past their peak season.

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How to Make Lemon Infused Honey

Here is my simple recipe for a homemade lemon infused honey:

Ingredients:

2 fresh organic lemons
1-1 1/2 cups raw high quality honey
1/2 liter jar with tight lid

Instructions:

Wash the jar clean, sterilize it in the microwave oven for 4 minutes.

Rinse the lemons in water and scald with boiling water. Cut the citrus fruits into thin slices with the peel. Remove the seeds, as they give the dessert bitterness.

Place 3-4 lemon slices on the bottom. Then add 1-2 tbsp. honey.

Repeat this process, layering lemon wedges and honey until the jar is full. If you want to add extra flavor you can sprinkle honey with ginger, cinnamon or add a pinch of dried rosemary.

All the lemon slices should be covered with honey. This prevents mold. Close the jar tightly and leave in a dry dark place for fermentation. You will need about 3-5 days, but it can infuse longer than that!

During this time, the lemon will slowly release its juice and the honey will absorb the lemon flavor. Once a day, gently invert the jar to evenly distribute the flavors.

Fermented lemon and honey is ready. Move the jar to the refrigerator and store it for about a month.

How to Use Lemon Infused Honey

Here’s a few of my favorite ways to use this DIY lemon infused honey:

In tea: Add a spoonful to your favorite herbal blend (it’s lovely with chamomile or ginger).
Morning tonic: Mix with warm water for a gentle daily detox and immune boost. I love doing this!
Salad dressing: Whisk into olive oil with a splash of apple cider vinegar and fresh herbs.
Cough and cold remedy: Take a spoonful straight or stir into hot water when you feel a tickle in your throat. My kids use this a lot during the winter season.
Baked goods: Use it in place of regular honey or sugar for a citrusy twist.
Face mask boost: Mix with yogurt or clay for a brightening, skin-loving treatment.

Lemon Infused Honey

Materials

2 fresh organic lemons
1-1 1/2 cups raw high quality honey
1/2 liter jar with tight lid

Instructions

Wash the jar clean, sterilize it in the microwave oven for 4 minutes.
Rinse the lemons in water and scald with boiling water. Cut the citrus fruits into thin slices with the peel. Remove the seeds, as they give the dessert bitterness.
Place 3-4 lemon slices on the bottom. Then add 1-2 tbsp. honey.
Repeat this process, layering lemon wedges and honey until the jar is full. If you want to add extra flavor you can sprinkle honey with ginger, cinnamon or add a pinch of dried rosemary.
All the lemon slices should be covered with honey. This prevents mold. Close the jar tightly and leave in a dry dark place for fermentation. You will need about 3-5 days, but it can infuse longer than that!
During this time, the lemon will slowly release its juice and the honey will absorb the lemon flavor. Once a day, gently invert the jar to evenly distribute the flavors.
Fermented lemon and honey is ready. Move the jar to the refrigerator and store it for about a month.

Final Thoughts

Lemon infused honey is one of those simple herbal recipes that offers so much for so little.

It’s quick to make and so easy to use! Whether you’re stocking your herbal pantry or just want to add more nourishment to your everyday routine, this is a sweet place to start.

If you try it out, be sure to leave a review and let me know what you think!

Want more infused honey recipes? Check out these: