Lemon Honey Poppy-Seed Syrup (Low Sugar)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 112
- Amount Per Serving
- Calories: 16.5
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.2 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
View full nutritional breakdown of Lemon Honey Poppy-Seed Syrup (Low Sugar) calories by ingredient
Introduction
Lemon Honey Poppy-Seed Syrup, a low sugar recipe.Adapted from a failed attempt at Lemon Honey Poppy-Seed Jelly. It tasted so delicious, I didn't want to scrap it! I decided to try adding some more water (accounted for in recipe) and see what happened. After I let it sit overnight in the refrigerator, I discovered it ended up turning into a really great syrup consistency. Jelly fail, Syrup Win!
I have also made this recipe and omitted the Poppy-Seeds, instead of using it as Syrup on breakfast items I use it to flavor Ice Tea. Lemon Honey Poppy-Seed Syrup, a low sugar recipe.
Adapted from a failed attempt at Lemon Honey Poppy-Seed Jelly. It tasted so delicious, I didn't want to scrap it! I decided to try adding some more water (accounted for in recipe) and see what happened. After I let it sit overnight in the refrigerator, I discovered it ended up turning into a really great syrup consistency. Jelly fail, Syrup Win!
I have also made this recipe and omitted the Poppy-Seeds, instead of using it as Syrup on breakfast items I use it to flavor Ice Tea.
Number of Servings: 112
Ingredients
-
5 Cups Water
2 Cups Fresh Lemon Juice (Organic)
2 Cups Turbinado Sugar (Organic)
4 TBSP Laney Honey (Star Thistle)
2 Pouches Certo Liquid Pectin (Kraft, 3oz Each)
2 TBSP Poppy Seeds (Organic)
Tips
Syrup will stay good in the fridge for up to a month I'd think. Mine never lasts that long though so don't quote me on the time frame.
Directions
Always remember to sanitize your storage containers before each use! Germs are unwelcome guests!
In a large stockpot combine all ingredients and cook over medium heat to a full boil, stirring often to prevent scorching.
When stirring doesn't prevent the boiling of the mixture, continue cooking for one full minute.
Remove from heat, skim off any foam that has formed and then pour directly into containers. Cover and let cool to room temp. Refrigerate.
Makes 7 1-Cup Containers, 16 Servings per container.
In a large stockpot combine all ingredients and cook over medium heat to a full boil, stirring often to prevent scorching.
When stirring doesn't prevent the boiling of the mixture, continue cooking for one full minute.
Remove from heat, skim off any foam that has formed and then pour directly into containers. Cover and let cool to room temp. Refrigerate.
Makes 7 1-Cup Containers, 16 Servings per container.