If you’re anything like me, you have two or three jars of mostly-empty honey lingering in your kitchen. You keep saying you’re going to do something with them…maybe give them a hot water bath to soften those sweet remains. But there’s always something more important to do. So those jars bide their time, perfectly happy to take up valuable cabinet space.
My dear friend Olga Massov (who is about to get married…Congratulations Olga!) has a fantastic solution for those dilly-dallying honey dregs—honey simple syrup.
I went to a lovely event this week (an awards show for the Red Bull Theater Company) and the centerpieces on each table were bowls brimming with lemons. I was given persmission at the end of the event to fill my purse, so I did. (Don’t have to tell me twice!) Saddled with an abundance of really fragrant lemons, I made the juice into honeyed-lemonade concentrate.
Dahlia was my enthusiastic assistant, and as I had a few teaspoons of fresh ginger juice leftover from a Golden Bowl cocktail I was putting together for the Times we tossed that into the jar too. (Strictly optional, it doesn't need it).
The acid in the lemon juice will break down the honey all on its own if you let it sit for a while, but some agitation helps to speed up the process. Give it all a good shake and you’ll have tart-sweet lemonade concentrate in no time. Just add enough lemon juice to taste so everything is well balanced, and then when you're ready to drink, mix a little in a glass with a bit of water or club soda for super easy lemonade. Pantry cleaning, delicious over ice.