Fermented Citron and Honey Tea

What You'll Need

Equipment
  • measuring cups and spoons
  • mandoline or a sharp chef’s knife
  • scrubber
  • large air-tight jar with gasket or large jar with cheesecloth
Ingredients
  • 1 cup raw honey
  • 1/4 teaspoon sea salt
  • 1/2 cup filtered water, warmed
  • 1 Buddha’s hand, aka citron, 12-14 ounces
This recipe comes to us from the gorgeous Dandelion and Quince: Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs. We love this book for the attention it pays to uncommon and unusual fruits and vegetables, highlighting each one in a way that makes it sing out. If you’ve ever needed an excuse to explore the fascinating, captivating Buddha’s Hand citrus, this recipe is your gateway and your permission. Michelle McKenzie uses this honey to soothe a dry cough and sore throat, and the way this cold and flu season is going, we will soon have reason to test its curative properties. In the meantime, we will enjoy it in cocktails and mocktails, as well as in the healing tea she espouses. Beautiful in the jar, and wonderfully fragrant, a sweet reason to pounce on the rare appearance of the Buddha’s Hand as it appears in local markets this citrus season.
buddahs hand

Directions

Stir the honey and sea salt into warm (not hot!) filtered water, mixing well until dissolved. dissolve honey in waterThis makes a sweet, lightly salted honey brine for the citron to ferment in.
Scrub the Buddha’s hand lightly and pat dry.

Using a mandoline or a sharp chef’s knife, slice the citron into thin slices.
slice citron into thin slicesPack the slices into a clean, dry jar, drizzling honey brine over each layer. pack into jar with honeyWhen the last of the citron has been added, pour the remaining brine over the fruit, making sure that the citron slices are covered by at least 1/4 inch of sweet liquid.
make sure citron is covered with liquidCover the jar with cheesecloth, or, if using a clamp top jar, remove the gasket so that gas created during fermentation can escape. Alternatively, use an airlock, or burp the jar every day until fermentation ceases.cover with cheesecloth
Keep the jar at room temperature for 5 days, then seal the jar. Replace the gasket, if it was removed, or tighten the lid of a mason jar. Cap the jar tightly, in any case, and store in the refrigerator for up to a year.cap jar
To use the fermented citron honey as a tea, dissolve a tablespoon or two or into a cup of hot water and breathe in the fragrant steam. The honey is also lovely drizzled over pound cake or other desserts, or used as a simple syrup in fancy drinks.

citron honeyOver to You

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