Fermented Lemon Honey

A simple, citrusy ferment to support everyday wellness.

There’s something really satisfying about turning a few lemons (especially when they're in season) and a jar of honey into something you’ll use all winter long and beyond.

This fermented lemon honey is simple to make, naturally supportive for your immune system during cold and flu season, and easy to enjoy daily because it actually tastes good.

This recipe is a great way to make the most of citrus season while it’s here. Our favorite lemons to use are Meyer lemons. They’re slightly sweeter, less acidic, and especially beautiful this time of year, but any lemon variety works well. You can even experiment with other citrus varieties available to you. 

Best of all? This ferment is incredibly easy to make, beginner-friendly, and requires just two ingredients.

So, why lemons and honey?

Lemons are naturally rich in vitamin C and antioxidants, and their acidity helps support fermentation while making the final ferment easier to digest.

Raw honey brings more than sweetness. It contains natural enzymes and antimicrobial compounds, and helps gently support the fermentation process while preserving the fruit.

Together, they create a naturally fermented, soothing syrup that’s comforting, versatile, and easy to enjoy — whether stirred into warm water, added to tea, or enjoyed by the spoonful.

Fermented Lemon Honey Recipe

Ingredients:

• 2–3 lemons, thinly sliced
• ~1½ cups raw, unpasteurized honey (enough to fully cover the lemons)
• Fresh ginger root, thinly sliced (optional)

Tools:

• 16 oz Mason jar 
• Pickle Pebbles
• Pickle Pipes
• Tough Bands

Instructions:

1. Wash the lemons thoroughly and slice them thinly. Remove any seeds as you go.
   
2. Add the lemon slices (and optional ginger) to your Mason jar, pressing them down gently as you pack.
3. Pour honey over the lemons until it reaches the shoulder of the jar. Tip: You may need to add the honey in stages — wait a minute or two between pours so it has time to drip all the way down and fully coat the lemons.
4. Place a Pickle Pebble in the mouth of the jar and gently press it down so everything stays covered in honey.
   
5. Secure the jar with a Pickle Pipe and Tough Band.
6. Let it ferment at room temperature, out of direct sunlight, for 1–2 weeks.
   
7. Over time, the mixture will become thinner. Once fermented to your liking, it can be stored in the fridge (stays good for 6 months or longer). Remove the Pickle Pebble and Pickle Pipe, replace them with Tough Top lid - now your lemon honey is ready for fridge storage. 
   

How to use fermented lemon honey:

• Stir a spoonful into warm water for a soothing, digestion-friendly drink
  
• Mix with sparkling water for a refreshing citrus sip
  
• Use in cocktails, salad dressings, or marinades
  
• Drizzle over yogurt, oatmeal, or roasted vegetables

Enjoy!

Are you interested in more fermented honey fruit recipes? Try our Fermented Honey Plums!