Sift the flour, salt and yeast into a large bowl. Add the honey, cinnamon and enough water to make a thick batter. Cover with a damp tea towel and set aside in a warm, draught-free place for 45 minutes. The batter should double in size and form bubbles on top.
Fill a deep-fat fryer or large saucepan two-thirds full with vegetable oil and heat to 180°C, 350°F. Use a probe thermometer or drop a teaspoon of mixture in: if it turns golden-brown in 30 seconds, the oil is hot enough. Do not leave the oil unattended.
Drop tablespoonfuls of the batter into the oil and fry in batches until crisp and golden-brown. Remove with a slotted spoon and drain on kitchen paper.
To make the syrup, place all the ingredients in a pan and heat until the sugar has dissolved. Squeeze in a little lemon juice to round off the sweetness. Pour the syrup over the fritters and serve hot.