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.
1 ½ cups honey
½ cup water
¼ cup fresh lemon juice
½ teaspoon grated lemon zest
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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.
Nutritional Information
Honey Syrup
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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