Still trying to use up the gorgeous fresh lemons my mom gave me from her lemon tree and in celebration of the “Refreshing Blog” award I received from Jessica of “My Baking Heart”, I decided to make lemonade. Now, lemonade is not one of my favorite drinks. I rarely crave it. But for some reason, it just sounded good to me. While searching for a recipe that didn’t look like it would be overly sweet, I came across this one from Williams-Sonoma. Lemons, water, honey. Perfect. Not too sweet and it uses honey. I love honey. Especially when it’s the most amazing, locally-grown, dark brown pecan honey. Sure, the nearly molasses-brown color of the honey makes the lemonade a not-so-attractive shade of caramel, but the flavor is sooooo good. I think I might actually like lemonade now, especially when I can drink it while looking at the most beautiful birthday flowers from two of my best friends. Thanks ladies!
Fresh Honey Lemonade
1/3 to 1/2 c. honey
1 1/2 c. steaming hot water
1 c. fresh-squeezed lemon juice
ice cubes and lemon slices for serving
1. In a heatproof 1-quart pitcher or bowl, combine the honey and hot water and stir until the honey is dissolved. Stir in the lemon juice. Let cool for at least 10 minutes or cover and refrigerate until ready to serve.