Cashew Free Honey Lemon Glaze
Bright, tangy, and just sweet enough, this honey lemon glaze is the kind of finishing touch that makes a simple dish feel genuinely special. The combination of floral honey and fresh lemon juice creates a balance that's vibrant without being cloying, and the hint of lemon zest gives it a little extra citrus punch. Arrowroot starch does the thickening work here, producing a glossy, silky texture that clings beautifully to whatever you drizzle it over. Many store-bought glazes and sauces sneak in unexpected nut-derived ingredients or are processed on shared equipment, so making your own from scratch is the cleanest way to stay worry-free. The technique is straightforward — just a slurry, a gentle simmer, and a few minutes of whisking — and the optional ground ginger adds a subtle warmth that takes the whole thing up a notch. It works beautifully warm as an immediate drizzle or cooled to a thicker, spoonable consistency, giving you real flexibility depending on how you're using it.
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Learn more →Ingredients
6 servings
- ¼ cup honey
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 1 tsp arrowroot starch
- 1 tbsp cold water
- 1 pinch fine sea salt
- ⅛ tsp ground ginger (optional)
Instructions
- 1
In a small bowl, whisk together the arrowroot starch and cold water until fully dissolved with no lumps remaining. Set aside.
- 2
Combine the honey, lemon juice, lemon zest, and sea salt in a small saucepan over medium-low heat. Whisk to combine and heat until the honey is fully melted and the mixture just begins to steam, about 2–3 minutes — do not let it boil at this stage.
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