I have a sweet tooth just as much as the next person, but I also know that too much sugar makes my body function like a geriatric patient. I try to avoid it in my everyday diet, but I don’t freak out at the occasional indulgence.
That being said – this lemonade is not an occasional indulgence kind of thing – it’s a twice-weekly-in-the-summer kind of thing! It’s delish. The perfect mixture of sweet and tart, and beautifully refreshing as a break from water (we typically just drink water around here).
To be honest, homemade lemonade is ridiculously easy. Water + lemon juice + sweetener. Most recipes floating around the web use white sugar, and plenty of it, but I’m really a fan of natural sweeteners wherever possible. My recipe uses honey instead of white sugar*.
*I added a few tablespoons of organic sugar to my latest batch because I don’t love the taste of grocery-store honey. I was spoiled back in Tiny Town with the most amazing local, creamed, organic honey that tasted like heaven. If I had that I’d use all honey, so that’s how I am writing the recipe.
Make a big pitcher and keep it in the fridge (big canning jars work great too!), and enjoy! Lasts probably a week or so, but I’ve never had the chance to really test that because it always disappears so quickly!
- 8 cups Water
- 6 Lemons, juiced
- ½ cup Honey
- Ice (optional)
- Warm water on stovetop and add honey
- Once honey is dissolved in warm water, remove from heat
- Add juice from 6 lemons (use a strainer when pouring to keep out seeds)
- Pour into pitcher and chill
- Serve and enjoy!
Also - try adding other frozen fruit (like raspberries) to fancy it up and vary the flavour!
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I'm Beth. I created Red & Honey because I'm obsessed with the wild art of wellness.