• Thoroughly wash the lemons. Cut them in half, along the long side of the lemon. Use a spoon to scoop out the lemon flesh and transfer it into a medium-sized bowl to use later. If the lemon peel still has some pulp attached, don’t worry about it.
• Stack two pieces of lemon peel together and slice it into thin strips, as thinly as possible. You will get about 2 cups of sliced lemon peels.
• Transfer the peels into a large bowl or container. Add the sugar and honey.
• Squeeze out some juice from the lemon flesh. Remove the seeds but allow the pulp to stay. Transfer 1/4 cup of the juice to the bowl of lemon peels. Stir to mix thoroughly.
• Transfer everything into mason jars (great for gifting) or leave it in a tightly sealed container. Make sure you leave some space in the container (don’t fill it to the top) to prevent spilling, because the lemon peel will release juice during the process. Let it sit at room temperature overnight. Stir it with a clean spoon and transfer it into the fridge. You can store it in the fridge for up to a month.
• The citron tea mixture is ready to use once the sugar dissolves.

How to use

• Regular citron tea - add 1 heaping teaspoon of lemon peel mixture and 1 cup of hot water.
• Black citron tea - add 1 heaping teaspoon of lemon peel mixture, 1 black tea bag, and 1 cup of hot water.
• Cold citron tea - add 1 heaping teaspoon of lemon peel mixture, sparkling (or still) water, and ice cubes.
• Tea after 5PM - add 1 heaping teaspoon of lemon peel mixture, a splash of bourbon, and 1 cup of hot water.