Lemon Slices In Honey Citrus Concentrate For Your Health Recipes

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LEMON SLICES IN HONEY / CITRUS CONCENTRATE FOR YOUR HEALTH



Lemon Slices in Honey / Citrus Concentrate for Your Health image

Make and share this Lemon Slices in Honey / Citrus Concentrate for Your Health recipe from Food.com.

Provided by Rita1652

Categories     Beverages

Time 15m

Yield 20 serving(s)

Number Of Ingredients 2

20 ounces honey, raw is best
5 limes (sliced 1/8 inch if possible. Mix and match your citrus as I did using all 3) or 2 oranges, sliced super thin (sliced 1/8 inch if possible. Mix and match your citrus as I did using all 3)

Steps:

  • Start by pouring some honey, layer lemons limes and orange slices in a glass jar alternating with honey. Let it set at least 8 hours in the refridgartor.
  • To serve, stir 2 tablespoons of the honey mixture into an 8 oz. cup of boiling water, hot ginger tea or hot herbal tea.
  • Or for a cold drink add sparkling water and ice.
  • Get cozy and enjoy!

Nutrition Facts : Calories 90.4, Sodium 1.4, Carbohydrate 24.7, Fiber 0.5, Sugar 23.6, Protein 0.2

KOREAN HONEY CITRUS TEA (RAW VERSION)



Korean Honey Citrus Tea (Raw Version) image

This 'tea' is delicious, and very soothing on the throat through the winter. In Korea, it is made with pomelo or citron, but I have also enjoyed it with lemon, and have heard that it can be made with any citrus fruit. Among my small circle of Korean friends, no one makes this at home, so I learned from some kind of sketchy instructions off the internet, and am enjoying the results. I've made two batches so far, and they turned out quite differently. One was delicious, the other was bitter enough that I doubt most people would want to drink it--though I still find it good. The only think I can figure out that might have made the difference was that the good batch sat and extra hour with the sugar on it before I added the honey, and included more of the pith. Anyone with insight on how to minimize the bitterness of the peel, please tell me!

Provided by Kate S.

Categories     Beverages

Time 3h

Yield 5 pints

Number Of Ingredients 3

1 lb pomelo fruit, with peel or 1 lb other citrus fruit
1/2 lb brown sugar (or white, raw, turbinado)
1/2 lb honey

Steps:

  • Set a bowl on top of your kitchen scale, and adjust the weight to zero.
  • Peel the citrus fruit, and remove seeds, membrane, and as much of the white pith as you can. With pomelo, there's a thick layer of pith that can be shaved off with a knife.
  • On a cutting board that doesn't taste like onion or garlic, thinly slice both fruit and rind, and transfer to bowl. Catch and include as much of the juice as you can. When the scale reaches 1 lb, you have enough.
  • Pour in sugar until the scale reads 1 1/2 lbs. Toss with a spoon and leave for 2 hours.
  • After 2 hours, pour in honey until the scale read 2 lbs.
  • Transfer mixture to glass jars with lids. If necessary, add a bit more honey until the fruit solids are covered with liquid.
  • Place jars in the refrigerator. According to your measure of patience, leave it in the refrigerator 1-4 weeks before using. (I personally only lasted 24 hours, but it's supposed to improve with age.).
  • To use: Place one or two generous spoonfuls of fruit and honey mixture in a mug. Add boiling water. Drink up! You can eat the fruit and peel if you like.

Nutrition Facts : Calories 310.5, Sodium 14.5, Carbohydrate 81.9, Fiber 0.1, Sugar 81.3, Protein 0.2

OVEN CANDIED LEMON SLICES



Oven Candied Lemon Slices image

Great to top pies, tarts, cakes, etc. Adapted from Better Homes and Gardens magazine. You can do this with limes and oranges too.

Provided by Sharon123

Categories     Lemon

Time 50m

Yield 1 batch

Number Of Ingredients 2

2 small lemons (or limes or oranges, tangerines, grapefruit, etc.)
1/4 cup sugar

Steps:

  • Preheat oven to 275*F.
  • Liine a 15x10x1" baking pan with parchment paper(or wax paper).
  • Cut 2 small lemons crosswise into 1/8-1/4 inch thick slices.
  • Arrange in a single layer on pan.
  • Sprinkle lemon slices with 1/4 cup sugar.
  • Bake in at 275*F. 45-50 minutes or until lemons are almost dry and covered with a sugary glaze. While still warm, loosen slices from paper to prevent sticking.

Nutrition Facts : Calories 210.3, Fat 0.2, Sodium 1.7, Carbohydrate 55.4, Fiber 1.6, Sugar 51.4, Protein 0.6

LEMON INFUSED HONEY(WITH VARIATIONS)



Lemon Infused Honey(With Variations) image

Honey(raw organic is best) is one of nature's miracles. It is a delicious ingredient in many foods, has antibacterial properties, works as a humectant (keeps things moist), soothes a cough or sore throat, and makes your tea about 1,000 better-and that's just scratching the surface really. Whether you're using it as a sweetener, or trying to kick a cough, it's just plain useful. Here are 5 flavors (and a general method) to infuse your honey and make it that much more wonderful. From everydayroots.

Provided by Sharon123

Categories     African

Time 15m

Yield 1 cup

Number Of Ingredients 13

1 cup honey
1 tablespoon grated lemon peel
2 fresh slices lemons, juice and tossed in (optional)
1 cup honey
4 -6 sticks cinnamon
1 pinch ground cinnamon (optional)
1 cup honey
1 tablespoon finely chopped gingerroot
1 pinch ground ginger (optional)
1 cup honey
5 -10 whole cloves
1 cup honey
2 -3 tablespoons apple cider vinegar

Steps:

  • Lemon Honey:.
  • Pour 1 cup of honey into your pan and add 1 tablespoon of freshly grated lemon peel. Toss in 2 slices for boosted flavor if you like. Heat these together for about 10 minutes, making sure to keep the heat relatively low. Burned honey doesn't taste as bad as some other things do burned, but you still want to avoid it. Around 115 degrees Fahrenheit releases the flavors nicely, but it will depend on your stovetop. After you've heated the mixture, let it sit for 1-2 hours or up to 1-2 weeks. After its infused strain if you'd like, and place in a glass jar with a tightly fitting top. Know the longer it sits for the stronger it will taste.
  • Good to use: If you have a bad cough or cold, place a healthy dollop of your lemon infused honey at the bottom of a cup. Pour freshly boiled water over the top, drop in a teabag, and give it a good stir. The lemon can loosen phlegm, while the honey soothes irritation. You can also slowly heat the lemon infused honey while adding the juice of one freshly squeezed lemon. When it's still hot and liquid, sip slowly.
  • Cinnamon Honey:.
  • Pour 1 cup of honey into the saucepan, and drop in the cinnamon sticks. Push them down with a spoon to submerge them. For 10 minutes on low heat let the mixture heat up, and then let it sit for around 2 hours or up to 1-2 weeks. Strain if you'd like and store in glass jar.
  • Good if used: In tea, just like the lemon-honey, or eaten straight off the spoon. It's also delicious spread on a plain piece of toast. Cinnamon is chock full of anti-oxidants, possesses antifungal properties, and helps break up congestions/clear the sinuses. Even just a half a teaspoon a day has been shown to lower cholesterol levels.
  • Ginger Honey:.
  • Pour 1 cup of honey into a saucepan and add 1 tablespoon of finely chopped gingerroot. You can add a small pinch of ground ginger if you'd like as well, but it does have a strong flavor. On low heat let the mixture sit for 10 minutes. When it's done let it infuse for 2 hours or up to 2 weeks in a glass jar with a tightly fitting lid. Strain when it's finished if you'd like.
  • Best used: In your tea when you're feeling ill-especially with an upset tummy, since both ginger and honey are known to soothe your stomach and chase off "bugs." The added ginger helps circulation, flushing toxins through your systems and helping get rid of aches and chills. If you're in a pinch and have wound up with a minor abrasion, applying this cooled and then covering with gauze can help it heal , and the ginger fights inflammation.
  • Not to be confused with clover honey, clove honey is made by infusing whole cloves with honey, whereas clover honey is made from the nectar of clover flowers. Cloves are great at numbing pain (sore throats, toothaches, etc.) and the honey makes a happy, healthy, medium to ingest it with.
  • Pour 1 cup of honey into a saucepan, and then add 5-10 whole cloves. On low, heat for 10 minutes before letting it infuse for 2 hours or up to 2 weeks, putting it in a jar with a tightly fitting lid. Strain when it's finished if you'd like.
  • Best used: In tea when you have a sore throat or a toothache, or dabbed directly on the gum by a sore tooth. The eugenol in the clove is a powerful numbing agent that was used by dentists before modern painkillers were created, and is so effective it is still used in modern dentistry in an extracted form. If you have a little cut or sore in your mouth, the honey may help it heal faster and keep bad bacteria out while the cloves take care of the discomfort.
  • Apple Cider Vinegar Honey:.
  • Add 1 cup of honey to a saucepan, and then pour in 2-3 tablespoons of apple cider vinegar. Let it heat over low heat for 10 minutes, stirring well about halfway through. Place in a jar and let it sit for as long as you like-its taste and benefits are all there pretty quickly, and it doesn't need to sit as long as something like cinnamon sticks or cloves would.
  • Best:If you make the Braggs apple cider vinegar health drink you can try adding this for an extra kick. While this is subject to opinion, I think it tastes good stirred in to tea or a glass of lemon water in the morning. Apple cider vinegar can help neutralize and correct excess acidity in our bodies (counterintuitive, but often times true) and helps a number of issues from an upset stomach to easing sore throats to showing promise in treating diabetes.
  • Storage:.
  • The shelf-life, if stored in a glass jar with a tightly fitting lid, is 6 months. Some people say it can last years, but I have never experimented with that. Even with plant matter, it can go a long time (microorganisms have a hard time surviving on/in it) without needing to be refrigerated. Simply store in a cool place away from direct sunlight. Straining is more for looks/taste, and is easiest when the honey has been warmed slightly after sitting for a few hours so it is runnier. If you want to let it infuse for longer than several hours, pour it into your jar so it's not sitting out in the open for a super long time. When it's infused enough, simply re-heat before straining by placing the jar in warm water if you'd like.
  • Tips:.
  • -If crystals form, set the honey (in its jar) in a pot of gently simmered water. The crystals will "melt" and your honey will be smooth again.
  • -A nice touch for flavor is to add 3 tablespoons of diced or roughly chopped fruit. Apple-strawberry is one of my favorite flavors for eating on toast with butter. I don't strain it at the end either.
  • -Flavored honey makes an awesome gift in a nice decorative jar, and you can actually get "honeystix" at many craft/party stores.
  • -Freely adjust to taste, and experiment. It's not an exact science, and it's all about what you like and what's good for you.

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