Trying to beat the heat this weekend? Try this lemonade recipe, sweetened with honey. This recipe is inspired by Me and the Bees founder, Mikaila, an 11-year-old whose honey-sweetened lemonade is now being widely distributed throughout the Southeast! And to top it off, Mikaila is also engaging her community in what we can all do to protect our ecosystem and save the honeybees.
Everyone has different tastes in lemonade, and this lemonade recipe is not overly sweet, and you can still taste the sweet tartness of fresh lemon juice and the nectar of the honey. Of course, you can adapt this recipe by adding more sweetener or less lemon juice! I infused the simple syrup of honey and water with fresh rosemary, which I thought added a nice touch, but that part is altogether optional. Or better yet, try a different herb like mint!
- 1 cup honey
- 1 cup + 3 1/2 cups water
- 1 cup freshly-squeezed lemon juice
- twig of fresh rosemary or 6 mint leaves (optional)
- lemon slices, for garnish
- Heat one cup of water in a small pot. Once it is just boiling, stir in the honey and remove from the heat. If using fresh herbs, add them now. Stir until the honey is completely dissolved.
- Add one cup of freshly-squeezed lemon juice to a pitcher. Add the remaining 3 1/2 cups water, plus the honey-water simple syrup. Add more or less simple syrup and lemon juice, depending on taste.
- Store in the refrigerator until thoroughly chilled. Serve over ice and garnish with lemon slices.
- *Remember that serving over ice will dilute both the tanginess and sweetness of this recipe.
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about vallery
I am a lawyer-turned-baker. I left my 9-5 office job because I wanted to create recipes, videos, and most of all—Bake! I won the Great American Baking Show, and my debut cookbook Life Is What You Bake It contains some of the winning recipes! My motto is simple: When life gives you lemons, make lemon curd. We have the power to turn tart situations into sweet ones, and it’s my mission to teach people how.
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