Here's a winter spin on my favorite lemon-honey syrup! Oranges and clementines are my citrus fruits of choice for the season, but this would also work beautifully with Meyer lemons or minneola tangelos. And don't forget to add a few cinnamon sticks for a fragrant, spicy kick. As the mixture sits, the honey coaxes out the juices from the citrus and mingles with the cinnamon and they create a delightfully floral syrup that can be used everywhere from a cocktail or mocktail mixer, a glaze for simple roasted chicken, or drizzled on top of a festive pavlova. Top with a bow or tie with a tag and give to the foodie in your life as a thoughtful edible gift!
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Serving Size: 1 quart (1034g) | ||
Recipe Makes: 1 quart | ||
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Calories: 386 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.1mg | 0 % | |
Potassium 66.1mg | 2 % | |
Total Carbohydrate 104.8g | 31 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 104.5g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 386
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