(Lime or) Lemon, Ginger Honey in a Jar

A couple months ago, I saw this recipe for a lemon ginger honey tea “mix” and it fascinated me.  It was an easy recipe that you make once, store in the refrigerator, then scoop from anytime you want a nice cup of lemon, ginger, honey tea. Like, maybe, every day in the winter?

Honey, ginger, lemon tea served

Honey, ginger, lemon tea served

Even the recipe is easy.  Slice lemons and ginger, then cover them with honey.  As the mix sits in your refrigerator, the flavors blend and the honey changes from a molten gold gel to a smooth liquid.  Then, whenever a cold (or simply the mood) hits, you dip in a spoon and have a completely natural “mix” for hot tea.  Imagine that!

Lemon ginger tea ingredients

Lemon ginger tea ingredients

Problem was, I couldn’t find organic lemons at a reasonable price.  And since the whole lemon, peel and all, is basically marinated, I really didn’t want to go with conventional.  After weeks without success, I had a thought–why not do it with organic limes, which Trader Joe’s had at a great price?   I had just gotten honey from one of my CSAs and ginger root is a staple in my house (I store it in the freezer all the time), so I was ready!

Now mostly we’re a pretty healthy bunch, so I wasn’t sure if this would get a good workout.  But I have found it rejuvenating after a tough workout and warming when the temperature takes a sudden dip.  Some of  original commenters swore it helped them stay cold free–so if my daughter does the school musical again, with its busy rehearsal schedule and late nights, I may start to dose her daily.

And one thing I want to emphasize after a reader comment.  Please store this in the refrigerator or it may ferment.   While fermented foods have their value, you need to know how to prepare them safely–and a boozy “tea” is probably not what you want to serve your ailing child anyway 😉

Sliced lemon and ginger

Sliced lemon and ginger

lemon tea001

Layer lemon and ginger slices


Cover with honey

lemon tea006

Store in the refrigerator and scoop out as needed

Since I first made this, organic lemons have come back into season.  Now I have both varieties–hooray!

Honey, ginger, lemon (or lime) tea in a jar

Honey, ginger, lemon (or lime) tea in a jar

(Lime or) Lemon Ginger Honey in a Jar
Serves 8
A simple recipe for "tea in a jar." Perfect when cold weather arrives.
Write a review
Prep Time
10 min
Total Time
8 hr
Prep Time
10 min
Total Time
8 hr
67 calories
18 g
0 g
0 g
0 g
0 g
32 g
1 g
18 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 67
Calories from Fat 0
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 1mg
Total Carbohydrates 18g
Dietary Fiber 0g
Sugars 18g
Protein 0g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 lemon
  2. 1 in piece of ginger
  3. 1/2 c honey
  1. Slice lemon thinly.
  2. Peel and slice ginger.
  3. Layer ginger and lemon slices in a 1 cup jar and top with honey. Place in refrigerator for 8 hours for flavors to blend.
  4. To serve, spoon out a heaping spoonful of honey, lemon and ginger slices and place in a mug. Top with boiling water, stir, let sit for a few minutes, then serve.
  1. Tips: Don't over stuff the jar with lemons and ginger--you should leave enough room for honey. As the jar gets emptier, you can add additional honey if desired.
  2. You can substitute 2 limes for the lemon--it's delicious too!
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29 thoughts on “(Lime or) Lemon, Ginger Honey in a Jar

  1. Louise

    Woo, Woo, look at you with your new recipe layout! It looks wonderful Inger!!! However, those Honey in a Jar recipes are pretty snazzy too. I don’t even want to mention the word cold in this house but, having a mix like this ready and able to help is probably a good idea.

    Organic lemons have been so “dear” around here. (that’s what marion says when things are expensive:) I’ll be looking for them though. I may go Lime too for the time being.

    Thank you so much for sharing, Inger…Stay well…

    1. Inger

      Thanks Louise. I am trying a recipe plugin now–don’t know why I waited this long on that. You should check our your Trader Joe’s on the lemons again because I think they are just coming in season. If they are still ridiculous, the limes are wonderful in this. I may even like them better! Happy winter!

    1. Inger

      The practicality of this was a huge attraction for me. It always felt like a lot of work before to make this on the fly. Now I may need to ration my youngest who is loving this!

    1. Inger

      I try to let it sit about 8 hours, though I think my daughter (who was complaining of a sore throat) dipped in early ;-). If the honey has turned more liquid-y and you can taste the citrus and ginger in it, it should be good.

    1. Inger

      I’ve made it at home one cup at a time by putting lemon and ginger in a pot to simmer & adding honey, but this is so much easier!

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  4. Shanna

    Hello, in light of using this as a gift, does it need to be continuously refrigerated? Thank you for sharing such a beautiful recipe

    1. Inger

      Hi Shanna… What a thoughtful gift! Yes, it should be refrigerated. It’s not going to go bad in a couple hours like meat might, but I tend to put it in a cooler with ice if I am traveling any distance with it.

  5. Ecca Anderson

    oh, we can use lime for honeylemon slices?!! sometimes lemons out of stock in the fruitshop, or the prices is so so expensive, thats too bad, bcause I love honeylemon….
    but, lime is cheaper than lemon and I can buy it everytime… thats great
    thank you

    1. Inger

      They both work very well Ecca. You can also freeze lemons (or limes) whole or sliced. I have started doing this whenever I have a partial lemon left from a recipe and love being able to reach into the freezer when I don’t have fresh.

      1. Ecca Anderson

        I tried to freeze lemon slice. its ok for a month. thank you for your suggestion. 😀
        Lemons with thick peel is more durable than thin peel right? I usually use thick peel lemons.

        1. Inger

          I don’t usually have an option, organic lemon is so hard to find in Wisconsin! If you notice a difference, let me know!

    1. Inger

      Oh, so sorry Maria. That would be logical if you didn’t refrigerate it. I have heard of people fermenting things in honey (and mead is a fermented honey alcoholic beverage) but I can’t tell you if yours is safe or not. If there is ever mold or an off taste/smell with anything fermented, you should discard it. (As they say, “When in doubt, throw it out…” ) I will take a look at this post and see if I can emphasize refrigerating it, since my goal was not to create a fermented food!

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