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Korean-Style Lemon Tea

There are a couple of different versions of Korean lemon tea. It begins with a lemon syrup, a staple in Korean households that is used to make not only tea, but cold lemonade, and lemon sauce. The original version uses a lemon-like fruit called a Yuzu. Our version uses lemons and your choice of sugar or honey.
Course: Drinks


  • 5 lemons


  • 2 cups sugar


  • 1/2 cup water
  • 1 1/2 cup honey


  • 1-3 teaspoons syrup to taste
  • 1 cup hot water


  • Use a pinch of baking soda and cold water to scrub the lemons clean. You will be using the peel as well as the fruit, so this is important.
  • Make sure you boil your jars and seals well beforehand, so that they are fully dried before you begin. Lingering moisture around the seal area can cause mould.
  • Slice the lemons as thinly as you can discarding all the seeds as you go along.


  • Mix the lemon slices and sugar gently in a large bowl, taking care to coat all side.
  • Pour the lemons into a clean glass jar with an airtight lid. Spoon in any sugar/juice left in the bowl.


  • Mix the honey and water in a small saucepan and heat slightly, stirring until just dissolved.
  • Remove from heat, and pour into a large mixing bowl.
  • Add the lemon slices, and stir to coat evenly.
  • Pour a little honey into the bottom of the jar.
  • Add about a third of the lemon slices.
  • Pour over the honey to cover.
  • Repeat until the jar is full.


  • Seal the jar. Store in a dark area at room temperature for one day, turning the jar about halfway through the day.
  • Refrigerate and store another two days, turning at least once per day.


  • Dissolve one to three teaspoons of the syrup in 1 cup of hot water and stir.


Note: There should be about an even 1:1 ratio between the lemons and sweetener, so if you are using very large or small lemons, you will want to adjust the sugar or honey accordingly.