1. Rub the lemon with coarse salt (or home table salt) for about one minute, and then soak it in salt water for about 20 minutes.
2. Wipe the soaked lemons with paper towels to dry the surface moisture and cut them into thin slices (the thinner the better). Use the tip of a knife to remove the lemon seeds to prevent bitterness.
3. Wash and dry the sealed jar, pour the bottom of the jar with the prepared honey for primer (the first layer can be poured a little more)
4. Spread a layer of lemon slices, then pour a layer of honey, and fill the jars in order. When the jar is about to reach the mouth, pour a thick layer of honey as a seal to isolate the air.
5. Cover the jar and put it in the refrigerator, wait patiently for three days, stir it with a spoon, let the honey mix evenly, you can enjoy the delicious! The finished honey lemonade needs to be stored in the refrigerator. It can be stored for about a week. It is an excellent heat relief artifact to make a cup after get off work and school!
Tips:During the production process, be sure to keep it fully dry and cut off from moisture, so as not to affect the taste of the finished product.
