If you love honey citron tea but hate the long list of additives hiding in store bought jars, this homemade version is for you! Made with just fresh lemons, ginger, turmeric, and raw honey, this easy Korean-inspired recipe comes together in minutes. The result is a warming, immune-supporting tea that is free of preservatives and tastes better than what you buy at the grocery store.

THE STORY BEHIND THIS HONEY CITRON TEA…

Citron tea, known in Korean as yujacha, is a popular drink that originates from East Asia. It is typically made with yuzu fruit, a citrus native to East Asia. The yuzu is preserved in honey to create a thick, marmalade-like paste that is stirred into hot water to make tea!

I came across it for the first time at an office I used to work at many years ago. There was a big jar of Honey Citron Ginger Tea in the break area, and someone told me how to prepare it. You just took a scoop of the sweet, syrupy, honey mixture out of the jar, added it to a mug, and poured hot water over it to make tea. I did just that, and I felt my brain rewiring itself immediately.

This stuff was so good. My morning cup of Honey Citron Ginger Tea quickly became a habit at the office, although I never bought a jar of the stuff myself because I’m just one person and the jars are HUGE. Anyway, I actually came across it at Costco recently after kind of forgetting about the tea for many years, and…

I was so excited. I picked it up and turned it around to read what was in it and I was kind of surprised to see how many ingredients were hiding in there, like high fructose corn syrup, and the list of preservatives. Especially since I thought that the ingredients of Honey Lemon Citron Tea should be delicious and simple: just honey, lemons, and ginger.

So, that’s how we got here. I decided to make it myself, and I added turmeric along with the ginger since I love the two together. They both have great anti-inflammatory benefits, and a warm ginger lemon tea like this is exactly what I’d like to drink when I have a sore throat or I’m feeling under the weather.

This recipe is meant to honor the traditional ingredients used in this historically Korean tea. I made a few tweaks, loved the results, and I hope you love it too!

HOW TO MAKE HONEY CITRON TEA

The full instructions on how to make this anti-inflammatory tea is in the recipe card at the bottom of this blog post, but here’s a quick overview of how to make it.

Be sure to scroll down to the bottom to view the full recipe and get all of the measurements and instructions!

1. Slice the lemons: Using a sharp knife or mandoline slicer, cut the lemons into thin slices.
2. Grate the ginger and turmeric: Grate until finely shredded.
3. Mix everything together: Add the sliced lemons and grated ginger and turmeric to a bowl. Toss everything together until the lemon slices are evenly coated in the grated ginger and turmeric.
4. Pack the jar: Transfer the mixture into your mason jar, pressing it down firmly.
5. Pour in the honey: Pour the honey over the packed mixture, letting it slowly fill in all the gaps.
6. Let it rest: Seal the jar and leave it at room temperature for 2–3 days. During this time the honey will draw moisture out of the lemons, creating a rich, syrupy infusion.
7. Make your tea: When ready, scoop one heaping tablespoon of the mixture into a mug, pour hot water over the top, stir well, and enjoy!

HONEY CITRON GINGER TEA KEY INGREDIENTS

The full ingredients list is in the recipe card below, so make sure to scroll all the way to the bottom to see what you need to make this recipe!

Here is a quick overview of what you need to make this immunity-boosting tea at home:

• Lemons: Stand in for the traditional yuzu fruit used in classic Korean citron tea. Lemons are also an excellent source of vitamin C, making this tea a great option when you’re feeling under the weather.
• Ginger: Brings warmth and a gentle spicy kick that balances the acidity of the lemon. Ginger also has anti-inflammatory and digestive properties, so it has long been used in traditional medicine to treat nausea, sore throats, and immune health.
• Turmeric: The star compound of turmeric, curcumin, is one of the most studied natural anti-inflammatories out there.
• Honey: Does double duty in this recipe! First, it acts as the natural sweetener that ties all the flavors together, mellowing the tartness of the lemon while rounding out the spices. Second, it serves as the preservative for the tea. Honey is naturally antibacterial, and it also draws moisture out of the lemon slices which is what creates the syrupy, marmalade-like consistency over a 2–3 day resting period. However, the store bought versions of Honey Citron Tea often contains high-fructose corn syrup and added preservatives, which you don’t need to worry about when you can make your own version at home!

HOW LONG DOES THIS HONEY TEA TAKE TO MAKE?

Preparing the tea doesn’t take long at all.

Expect to spend the most amount of time slicing the lemons, and grating the ginger and turmeric. This will take about 15 minutes total, which isn’t too long!

After the sliced lemons, ginger, and turmeric have been mixed together and placed in the mason jar along with the honey, let the mixture sit at room temperature for about 2-3 days to allow the lemons to soften, and for the whole mixture to meld together.

Yes, there’s a 2-3 day wait, but it’s well worth it.

HOW TO STORE THIS LEMON HONEY CITRON TEA?

Keep the tea mixture stored in a sealed mason jar in the refrigerator. It will keep for a really long time, probably up to 3 months in the fridge.

Raw honey is naturally antibacterial, so it acts as a preservative that prevents the fruit from molding. Just make sure you always use a clean spoon when scooping it out to avoid introducing bacteria into the jar.

Also, it’s important to make sure the fruit is always submerged in the honey, as any exposed pieces risk the introduction of bacteria or mold. If you follow these steps, your tea will stay fresh for months.

HONEY CITRON TEA FAQ

1. What is citron tea and where is it from?

Citron tea, known in Korean as yujacha, is a popular drink that originates from East Asia. It is typically made with yuzu fruit, a citrus native to East Asia. The yuzu is preserved in honey to create a thick, marmalade-like paste that is stirred in hot water to make tea!

It is commonly used to prevent colds, help sore throats and digestion. This is not medical advice, obviously, but given the vitamin C in citrus and and ginger’s anti-inflammatory properties, citron tea can definitely be of help during the colder winter months!

Store bought versions of citron tea typically use high-fructose corn syrup and added preservatives to extend shelf life, but the original homemade version is much simpler. All you need is citrus, honey, and time.

This recipe honors that tradition, using lemons instead of yuzu since lemons are easier to find in most grocery stores where I live, and adding ginger and turmeric for extra anti-inflammatory benefits. Yum!

2. Can I use yuzu instead of lemons?

Yep, it is the most traditional choice! Yuzu has a more floral, complex flavor than lemons, so you’re going to enjoy this a lot if you use yuzu. But, yuzu is generally more expensive and harder to find, which is why lemons make a great substitute instead.

3. Do I have to use raw honey? Can I use regular honey?

I really recommend using raw honey here if you can find it. Raw honey retains more antioxidants than pasteurized honey. And because this recipe is more honey-forward, try to use the best quality honey you can find for the best possible flavor.

4. Why does it need to sit for 2–3 days?

The sitting period is where the magic happens! Over time, the honey slowly draws moisture out of the lemon slices, creating a syrupy liquid. The longer the mixture sits, the more mellow and integrated the flavors become. Don’t rush this step!

5. How long does homemade citron tea keep for?

Stored in a sealed mason jar in the refrigerator, your citron tea mixture should keep for a really long time, probably up to 3 months. Raw honey is naturally antibacterial, so it acts as a preservative that prevents the fruit from molding. Just make sure you always use a clean spoon when scooping it out to avoid introducing bacteria into the jar. Also, it’s important to make sure the fruit is always submerged in the honey, as any exposed pieces risk the introduction of bacteria or mold.

6. Can I eat the lemon slices, or are they just for flavor?

You should definitely eat them! After sitting in honey for a few days, the lemon rind softens over time and becomes pleasantly sweet and chewy, like candy. Scoop a slice or two right into your mug along with the syrup and drink them along with the tea.

7. Can I use ground ginger and turmeric instead?

Fresh ginger and turmeric are the best options here, not only for flavor but also because fresh ginger and turmeric have higher nutritional value than the ground spices that have been sitting on store shelves. If fresh ingredients are hard to find, you can often find frozen grated turmeric or ginger in the grocery store. That would be your best substitute.

8. Can I make this with just lemons, without ginger or turmeric?

Sure! The most classic preparation of this recipe uses just lemon and honey. The ginger and turmeric are added to boost the anti-inflammatory and immune-supporting properties of the tea, but leaving them out will still make this delicious.

9. How do I make this into tea?

Take a heaping tablespoon of the mixture, add it to a mug, and pour hot water on top. Make sure the water isn’t boiling, but about 170-180 F. Give it a good stir before sipping and enjoying!

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