We know it’s not easy, and it’s hard to know when,
Canaan Honey will next be open again!
It’s not always easy to plan ahead
and to run out of honey just fills you with dread.

A lady phoned just the other day,
wondering when she could come our way.
She’d found a recipe with honey and more,
and was keen to come and fill up her jar!

She noticed my voice was croaky and weak,
and was quite concerned that I could hardly speak
She asked if we had a good lemon tree?
No, said I, unfortunately…

It’s had a tough year,
Hasn’t been able to bear.
Oh, said this lady, I’ve got lemons galore.
Later on today, I’ll bring some to your door.

Since then, John and I have been making this brew,
Apple Cider Vinegar, honey and lemons too.
With a dash of cinnamon, and water of course,
And now my voice is no longer hoarse!

How To Make This Brew


  • 1 large glass filtered warm water, 250-300mls
  • 2 tablespoons lemon juice
  • 1-2 tablespoons Apple Cider Vinegar
  • 1 tablespoon liquid honey – Wanganui City Gardens honey is very tasty
  • 1 teaspoon cinnamon


  • Mix all ingredients well together.
  • Enjoy this tonic several times a day while symptoms persist.
  • Got lots of lemons? Store the juice in cubes in the freezer.

I first started making this refreshing drink many years ago when the children were young. At that time I used a kilo or more of white sugar in the recipe (before we were beekeepers!). Then I decided to experiment with honey. To start with I used half/half of sugar/honey, but now I have learned that using just honey works fine, and tastes delicious!


  • 2 cups freshly squeezed lemon juice (an orange or few limes can be included)
  • 1 litre of slightly cooled boiled water
  • 500g mild liquid honey
  • 1 tablesp. citric acid
  • 1 tablesp. Epsom Salts (optional)
  • 1 tablesp. grated raw ginger (optional)


  • Boil up the litre of water and allow to cool a little.
  • Squeeze citrus fruits of choice (use a majority of lemons).
  • Place all ingredients into a large bowl, including scooped out pith and pips of citrus fruit, and about 1 tablesp. of finely grated rind.
  • Stir well until honey is dissolved and leave syrup to sit in bowl for a few hours.
  • Strain syrup through a sieve, then bottle.
  • Store in fridge – it will remain fresh for a week or so.
  • To serve, pour a small amount of syrup into a glass then top up with cold (or hot) water.
  • A small amount of syrup added to a glass of water kefir(*) also makes a tasty, refreshing beverage. 

* Interested in knowing more about milk and water kefirs? Contact me This email address is being protected from spambots. You need JavaScript enabled to view it. or phone 06 345 5350