Honey Syrup

8 Reviews

Prep: 10 min
Cook: 20 min
Ready In: 30 min

“This is a great syrup for pouring over gingerbread, but it is wonderful on almost anything. For best flavor, poke holes in the cake with a fork before pouring syrup.” - by Denise

Ingredients

1 1/2 cups honey
1/2 cup water
1/4 cup fresh lemon juice
1/2 teaspoon grated lemon zest

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 2 cups

Directions

In a small saucepan, combine the honey, water, lemon juice and lemon zest. Cook over medium heat stirring occasionally until boiling. Continue to boil until the mixture is reduced by a fourth. Pour warm syrup over cake and allow to sit for a few minutes before serving.

Nutrition

Amount Per Serving (12 total)

Calories
130 cal
7%

Fat
0 g
< 1%

Carbs
35.4 g
11%

Based on a 2,000 calorie diet

Share It

Reviews (8)

Rate This Recipe

KUCHENCHEFINCANADA

Jul. 13, 2005

"This syrup went wonderfully with Honey Cake I. I did substitute some of the honey for marmalade because it was less expensive but it still had a great flavor and consistancy...." See more"

alarose

Feb. 15, 2004

"Yum! This is sweet and actually tastes quite strongly of lemon/citrus. It is very light tasting at the same time, in fact if you put it on a cake or pancakes - like I did, on Buttermilk Pancakes - i..." See moret will make the cake taste LIGHTER. I made a half batch of this exactly per directions, it was much better than the actual pancakes, and it keeps fine in fridge (no seperating sugar or guck or anything). A winner!"