Honeyed lemon

1

Prepare a lemon and an appropriate amount of honey. Lemon clean, skin dry

2

Lemon slice, remove the seeds. If you're in trouble, you don't need seeds

3

Clean up the containers and control the dry moisture. Put the lemon blades in one piece of the container, pour them into the honey and cover them

4

I usually drink the next day

1. Do not fill the bottle to the brim with honey. Because the honey concentration is high, it will draw moisture out of the lemons, making it easy to overflow. 2. Some methods require layering lemon and honey (or white sugar), but don't bother; the layers will eventually blend together anyway. Just arrange the lemons and add the honey all at once. 3. Whether to refrigerate it depends on the room temperature. Honey is a natural preservative and won't go bad at room temperature. However, in summer when the room temperature is very high, such as over 30°C, leaving it at room temperature for a week will cause fermentation, producing a sour smell and gas, which will cause the lid to bulge. In this case, it needs to be put in the refrigerator. 4. Honey will crystallize when placed in the refrigerator. You can't have the best of both worlds; unless you buy unripe honey concentrated by high heat or XX honey, it won't crystallize. Genuine honey will crystallize at low temperatures.