Lemon Honey Tea (with fresh lemon fruit)

1 fruit without seeds Lemons
.25 cup Honey

If preserving a large amount of lemons, use a 1:1 ratio of fruit to sugar. If using right away, less is suitable. Honey has health benefits and handles the underlying bitterness of regular lemons better.

Slice lemon thin with rind on a plate. Discard seeds. Include any juice lost to slicing. It is not necessary to remove the pitch, but to remove any bitter elements you may de-rind the lemon first and keep it, and remove as much pith as possible from the lemon before slicing. Combine with 1/4 of honey or up to a 1:1 ratio of sliced lemon to honey or regular sugar. Let sit 24 hours in a covered container then refrigerate. Add spoonful to cup, add hot water, and enjoy. Eat the lemon bits! If you don't like floating bits in your tea, steep then strain, eat the lemon bits separate, drink tea. You may also rested the lemon bits for a second cup of more subtle tea. This is how Korean yujacha, and Japanese yuzu tea are prepared. The yuja/yuzu fruit is difficult to find if at all, lemons (particularly the sweeter, floral meyer lemon) or lemons combined with blood orange are a fair approximation.

Serving Size: Makes 8 mugs of tea (about a small soup spoon worth per cup)