Pregnancy Friendly 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. Every ingredient here is straightforward and intentional — real honey, fresh lemon juice, a little zest, and arrowroot starch as the thickener instead of cornstarch, which some people prefer to avoid during pregnancy. The technique is gentle too: everything comes together over medium-low heat without a hard boil, so you're keeping full control of the process from start to finish. Ground ginger is optional but worth considering, since it adds a subtle warmth that also happens to be a classic remedy for nausea. The glaze thickens beautifully as it cools, making it just as useful as a drizzle over roasted vegetables or grilled chicken as it is spooned over fruit or a simple dessert. It comes together in minutes and uses nothing you'd need to second-guess, which is exactly the kind of recipe worth keeping close right now.
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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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