1. Remove rind (thin yellow, no white) from lemon; squeeze out 1 1/2 teaspoons of lemon juice into a small cup; reserve.
2. Place lemon rind, sugar, water, cinnamon stick and cloves in a heavy medium-size saucepan. Bring to boiling; lower heat, continue to cook, without stirring, 25 minutes, or until mixture is syrupy (230° on a candy thermometer).
3. Stir in honey; pour the syrup through a strainer into a 2-cup measure. Stir in the reserved lemon juice and brandy.