My dear friend Hannah brought over some freshly-picked lemons from her in law's house the other day. I dream of the day where I have a garden full of vegetables and a tree or two of fresh fruits! There's just something about using ingredients from your own yard! I have been craving a big ol' glass of lemonade - perfectly refreshing, tart, and sweet. Sometime last year, I came across a honey lemonade on the menu at True Food Kitchen, a health-driven restaurant at the mall. I asked the waitress how it was made and it was as simple as lemon juice and honey! Music to my refined-sugar-free ears. Plus, it was delicious, which is equally as important. Lisa Wells, author of Cook Eat Paleo, has a recipe for Honey Lemonade that I'm a big fan of (thanks for sharing it, Dad!) but I tweaked it a bit after finding a good tart-to-sweet ratio. That's the beauty of simple recipes like this one - you can cater it to your own taste buds! You don't feel like you're missing anything (because really, you're not!) and the subtle hint of honey makes it interesting and sweet all at the same time. It's a perfect summer refreshment but can obviously be enjoyed whenever you have a hankering for the deliciousness that lemonade is!
4 cups filtered water, divided
1/2 cup raw, organic honey (preferably a light colored honey)
1 cup freshly squeezed lemon juice (or you can use pure lemon juice like this one f you don't have enough lemons on hand)
ice for serving
Heat 1 cup filtered water in a saucepan over medium heat. Once simmering, add honey and remove from heat. Stir until honey dissolves completely.
Pour the honey simple syrup into a pitcher and add the remaining three and a half cups water along with the lemon juice.
Chill in the fridge until you're ready to enjoy!
Recipe adapted from Cook Eat Paleo