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Saffron Lemon Honey



3/4 cup – 250 g honey

a pinch of ground saffron (about 0.5 gram)

1/2 tsp fresh squeezed lemon juice plus one lemon slice


Combine the honey, saffron, lemon juice and lemon slice in a saucepan. Heat gently over a low temperature, avoid boiling it as it may become a little frothy. (Should that happen, just let it cool down and skim off with a spoon.)



I like to serve it with the slice of lemon left in the honey. It can be stored for a long time, up to a year but that is difficult to achieve because it makes just about anything better. Like porridge, cheeses, tea, tomato sauces, fish soup, etc …..