Have you ever tried Lemonade sweetened with Raw Honey? Once you do, you'll kiss that ol' granulated sugar goodbye!
Compliments of Red&Honey with Beth Ricci
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!
Homemade Honey-Sweetened Lemonade Serves: 6
PREP TIME 5 mins
COOK TIME 2 mins
TOTAL TIME 7 mins
8 cups Water
6 Lemons, juiced
½ cup Honey
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!
NOTESI like my lemonade sorta on the tart side. Feel free to adjust the amount of honey/sugar to taste!
Also - try adding other frozen fruit (like raspberries) to fancy it up and vary the flavour!