This Honey Lemonade recipe is a much healthier version of this summertime favorite with only 2 real food ingredients and a few minutes of hands on time.
Stir: Dissolve about ½ cup of honey in 2 cups of warm water in a large pitcher. Mix well to make sure honey is completely dissolved.
Squeeze: Squeeze lemons and run the lemon juice through a mesh strainer to catch pulp and seeds. Add 1 ¼ cups of fresh lemon juice to honey water.
Combine: Add remaining 1 ½ quarts of water with honey and lemon mixture. Stir gently to combine well.
Serve: Chill or pour over ice. Garnish with a slice of lemon and fresh mint and enjoy.
Notes
This recipe makes 2-½ quarts or 5 servings with a serving size of 2 cups.Storage: Store lemonade in an airtight container in the refrigerator for up to 2 weeks. To freeze, Pour the lemonade into airtight, freezer-safe containers, leaving some space at the top to allow room for expansion. You can also use souper cubes to freeze individual portions. Place in the freezer for up to 3 months. When ready to enjoy, thaw and serve.Helpful tips:
Honey is best dissolved in slightly warmed water. But be careful not to use hot water as that may destroy live enzymes in raw honey.
Get more juice from lemons - to extract more juice from lemons, roll the citrus first between the palm of your hand and the counter. You may also run it under running warm water to activate the juices.
Lemon juice: freshly squeezed lemon juice is always best but store-bought lemon juice works too. Look for those stored in glass bottles and with no other ingredients other than lemons.
Approximately 6-8 lemons (depending on the size and variety) squeezed will yield 1-¼ cups of lemon juice.
Adjust honey as needed. Some lemons are more tart and more sweetener is needed.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.