This may be the shortest recipe I have ever written....
This should be intriguing to you, since I pride myself on writing relatively short and uncomplicated recipes (since who really has time to make the fancy, elaborate ones? No one! We just all oogle those recipes on Pinterest and fantasising about having time to make them). But this recipe takes the cake for "simplicity."
This Easter weekend felt exceptionally summer-like here in San Diego. My family and I were doing our normal rounds at the farmer's market when my daughter caught sight of a huge jug of freshly made lemonade being sold by one of the vendors. Lemonade is a great love of Alice's and, since I admittedly wanted a sip of it as well, I was swayed to indugle in her request for a glass. As we shared the delicious glass of beautifully made lemonade, I was struck by how sweet it was. Me being who I am instantly started calculating about how many cups of refined sugar must of gone into that cup of glorious lemonade and I started to cringe.
After the lemonade was finished off (between my daughter, myself, and my husband since it was that huge and sweet) , we collected our CSA box. I noticed we had some of their local honey in our weekly items and a light bulb went off. Actually, it went off for the second time. I remembered, in that moment, the honey lavendar lemonade popsicles I had made last summer. With that light bulb of brillance glowing, I set off to find lemons at another vendor's stand with success. As soon as we got home, I set out to recreate the traditonal beverage of summer with my own natural twist on the classic.
Makes 4-6 servings
4 cups water
1/3 - 1/2 cups honey (depending on if you like your lemonade on the sweeter or more lemony side)
1 cup freshly squeezed lemon juice
1. In a medium or large pot, bring the water to a boil. Once boiling, turn off the heat and whisk in the honey until it dissovles.
2. Add the lemon juice to the pot and give the mixture a quick stir to combine all the ingredients.
3. Allow the lemonade to cool to room tempature before chilling in the fridge or serve over ice.