Honey syrup

    30 min

    This is a sweet lemony syrup for pouring over cakes, which is typical of Greek cuisine. You can also use this as an alternative to maple syrup on pancakes, or to drizzle over ice cream. It's very sweet so a little goes a long way!

    38 people made this

    Serves: 12 

    • 350g (12 oz) honey
    • 100ml (4 fl oz) water
    • 4 tablespoons fresh lemon juice
    • 1/2 teaspoon lemon zest

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a small saucepan, combine the honey, water, lemon juice and zest. Cook over medium heat stirring occasionally until boiling. Continue to boil until the mixture is reduced by a quarter.


    If you're using this for a cake, pour hot syrup over cooled cake and allow to sit for a few minutes before serving. Alternatively, pour cooled syrup over the hot cake straight out of the oven.

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    Reviews in English (18)


    This syrup went wonderfully with Honey Cake I. I did substitute some of the honey for marmalade because it was less expensive but it still had a great flavor and consistancy.  -  13 Jul 2005  (Review from Allrecipes US | Canada)


    Yum! This is sweet and actually tastes quite strongly of lemon/citrus. It is very light tasting at the same time, in fact if you put it on a cake or pancakes - like I did, on Buttermilk Pancakes - it will make the cake taste LIGHTER. I made a half batch of this exactly per directions, it was much better than the actual pancakes, and it keeps fine in fridge (no seperating sugar or guck or anything). A winner!  -  15 Feb 2004  (Review from Allrecipes US | Canada)


    This one is very tasty, but also VERY sweet, so don't pour too much... I tried it with pancakes and it was a perfect match.  -  09 Dec 2002  (Review from Allrecipes US | Canada)